Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
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Add cake mix, cool whip, and egg to a large bowl. Mix using a hand mixer (or a stand mixer fitted with the paddle attachment) until smooth. Mixture will be very sticky.
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Add powdered sugar to a small bowl. Scoop 1-tablespoon or 2-tablespoon cookie dough balls and roll into the sugar and then place 3-inches apart on cookie sheet.
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These cookies will spread – the large ones will get larger, so I recommend using a 1-tablespoon cookie scoop.
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Bake for about 8-14 minutes, depending on size, until the tops are cracked and the cookies are no longer glossy on top (sides and bottoms of lighter cookies will be light golden brown).
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Cool before removing from the cookie sheets. These will stick to the parchment or silicone so be sure to use a spatula to remove them.
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Store in an airtight container for several days or freeze for several months.
- This recipe will make approximately 20 2-tablespoon size cookies
- Be sure they’re cooked all the way so they firm up – if they’re under done they taste delicious but will be more fragile.
- You can use any flavor cake mix as long as it’s for a 9×13-inch pan size cake.
- Add up to 1 ½ cups chopped nuts or chocolate chips (any flavor or kind) to the dough before baking, if desired.
Serving: 1cookie | Calories: 111kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 182mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 12IU | Calcium: 58mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
