What makes Cool Whip different?

It has a longer shelf life than cream while frozen . On the other hand, it does not have the same flavor and texture as whipped cream, and costs nearly 50% more per ounce. It was originally marketed as being "non-dairy" despite containing the milk protein casein; it now also includes skimmed milk.

How do they make Cool Whip?

In its original formulation, Cool Whip contained zero cream or milk. Today, it's been reformulated to contain a splash of light cream — alongside corn syrup, high-fructose corn syrup, hydrogenated vegetable oil, skim milk, and a few artificial and natural flavors, colors, and gums.

Which is healthier, Cool Whip or reddi whip?

Despite its higher calorie count, Reddi-Wip's ingredients are friendlier to our digestive systems . So don't be afraid to grab a can at your local grocery store and squirt some sugary foam wherever you please. Well, pay for it first or you might have to find a new place to shop.

What country invented Cool Whip?

Mitchell (October 21, 1911 – July 26, 2004) was an American food chemist who, while working for General Foods Corporation between 1941 and 1976, was the key inventor behind Pop Rocks, Tang, Cool Whip, and powdered egg whites. During his career he received over 70 patents.

Can dogs have Cool Whip?

Cool Whip uses high fructose corn syrup, which isn't toxic to dogs, but definitely isn't good for them . Sugar-free Cool Whip uses NutraSweet, which is derived from stevia, and is also non-toxic to dogs, but could upset their tummy in large quantities.

How long can Cool Whip stay in the fridge?

If you think you'll use it sooner than that, rather than refreezing and thawing it again, store it in the refrigerator. Cool Whip will stay good in the fridge for one to two weeks .

Is Cool Whip unhealthy?

The most-alarming quality of whipped topping is the ingredient list. Check out the back of any tub and you will find a hot list of things you've been warned to avoid, including hydrogenated oils (aka trans fats) and high-fructose corn syrup ; water is also the first ingredient (bet you thought you were buying cream).

What was Cool Whip originally made for?

1960s: Cool Whip is launched in 1966 as an alternative to homemade whipped cream . 1970s: One of the most iconic desserts of the decade, Watergate Salad features Cool Whip as the main component to this sweet salad. 1980s: Chocolate desserts were a staple of the '80s, with the rise of pudding pops, dirt cups and Mud Pie.

Can Cool Whip be substituted for whipping cream?

Whipped dessert topping is the best semi-homemade substitute for whipping cream. It's perfect for icebox cakes and pies and other no-bake treats or (not surprisingly) as a dessert topping. For 1 cup whipping cream called for in your dessert recipe, substitute 2 cups whipped dessert topping, such as Cool Whip.

Can Cool Whip be eaten like ice cream?

According to the text overlay, “ putting cool whip in the freezer for 30 min then eating because it tastes exactly like ice cream and is much better for you and is low in calorie.” The next clips shows @asianchowdown trying the hack with the next overlay revealing, “It's so delicious! I finished this tub in 1 sitting.”

Cool Whip Cookies Recipe - Rachel Cooks® (2024)

Home Recipes by Type Desserts

5I5 ingredients or less

4.31

17 minutes mins

54 Comments

Jump to Recipe

By: Rachel GurkPosted: 06/10/2015Updated: 06/17/2021

This post may contain affiliate links. Please read my disclosure policy.

These Cool Whip cookies only require four ingredients! With cookies this easy, there’s no excuse not to whip up a batch of cookies for any occasion.

Did you know that you could use Cool Whip to make COOKIES? I know, it sounds like crazy talk, doesn’t it? And better than the use of Cool Whip is the fact that these fudgy cookies only require four simple ingredients: cake mix, Cool Whip, 1 egg, and powdered sugar.

All of which you may already have in your pantry and fridge. Of course you can make them a little fancier, but they’re terrific on their own. These chocolate cookies would be even richer and more decadent with the addition of some chocolate chips, but they’re certainly not needed.

If you don’t have chocolate fudge cake mix available, it’s your lucky day! These cookies are great with any flavor cake mix. I can’t wait to make them with a funfetti cake mix, my kids will adore the fun sprinkles.

What is it with kids and sprinkles? I could put sprinkles on roasted broccoli and they’d devour it like an ice cream sundae. Maybe that’s not a good example though, they love that roasted broccoli, sprinkles or not.

But we do love our sprinkles! Sometimes I put a few on the kids’ yogurt in the morning. Their eyes light up and immediately the day is off to a great start. If I made these cookies for lunch, then I’d be really winning at the mom game.

Still looking for more fun cookies? Try red velvet cookies, which also make use of a cake mix and are nearly as simple to make as these Cool Whip cookies.

Or if you’re loving the idea of sprinkles in your cookies, try cake batter cookies – I love the white chocolate chips in them. If you’re feeling like that cake mix in your pantry should really be used for cake and not cookies, maybe this dump cake recipe is for you!

This Cool Whip Cookies Recipe was created for Food Fanatic. Keep reading for the full recipe below.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Cool Whip Cookies

4.31 from 13 votes

Prep Time: 5 minutes mins

Cook Time: 12 minutes mins

Total Time: 17 minutes mins

28 cookies

Print Rate Recipe

These Cool Whip cookies only require four ingredients! With cookies this easy, there’s no excuse not to whip up a batch of cookies for any occasion.

Ingredients

▢ 1 box (15.25 oz.) cake mix, your choice (chocolate fudge pictured)
▢ 8 ounces Cool Whip, thawed
▢ 1 large egg, beaten
▢ 1/2 cup powdered sugar

Instructions

Preheat oven to 350°F.
In a mixing bowl, combine cake mix, Cool Whip, and egg. Mix until well combined. Mixture will be sticky.
Using a cookie scoop (I use a 1 1/2 tablespoon scoop), drop a scoop of cookie dough into a bowl of the powdered sugar. (The dough will be pretty sticky – if you get it in the powdered sugar using the cookie scoop and not your fingers, you’ll have more success with this recipe and less dough stuck to your fingers.)
Toss the bowl of powdered sugar gently to coat the dough with sugar and then place on a Silpat- or parchment paper-lined baking sheet. Cookies will spread, so leave a couple inches between cookies.
See Also
How to Make Perfect Sugar Cookies | The BEST Sugar Cookie Recipe Nanaimo Bars, best nanaimo bar recipe, gluten-free Nanaimo Bars Chocolate Crinkle Cookies - The Recipe Rebel Chocolate Crinkle Cookies Recipe
Bake for 12 minutes, until mostly set in the middle of each cookie.
Cool on baking sheet for a few minutes before removing to a cooling rack to cool completely. Store in airtight container.

Nutrition Information

Serving: 1cookie, Calories: 36kcal, Carbohydrates: 4g, Fat: 2g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 5mg, Sugar: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Reader Interactions

Leave a Review

Victoria Jacob says
December 13, 2023 at 9:12 pm
I want to try making them with zero sugar Cool Whip, are there any adjustments I should be aware of?
Reply
- Rachel Gurk says
  December 18, 2023 at 12:26 pm
  I haven’t tested them that way, so I can’t say for sure. Let me know if you give it a try!
  Reply
Natalie says
December 22, 2021 at 1:57 pm
Since the cake boxes have been reduced from 18.25 ounces to 15.25 ounces, I added 3 ounces (3/4 cup flour ) plus 1/4 tsp baking powder…the cookies came out Fluffier and tasty !
Alternatively, you can buy an extra box of cake mix and add the 3 ounces from there !!
Reply
- Rachel Gurk says
  December 23, 2021 at 11:25 am
  Great idea, thanks for that tip!
  Reply
- Vikki says
  December 18, 2023 at 7:44 am
  
  Cookies came out PERFECT!! Remember or know this: cool whip is full of air, you cannot beat these or they will become flat. Folding the mixture until fully combined is the way to keep them light and fluffy. It gets stiff and my arms are sore but they were a hit at my Christmas party! I forgot to take pictures! SMH
  Reply
  - Rachel Gurk says
    December 18, 2023 at 12:24 pm
    So glad you liked them! Thanks for leaving a comment – it’s so helpful!
    Reply
Charlotte says
December 15, 2021 at 3:57 pm
Made these lastnight and they came out flat as well. Couldn’t hardly get them off parchment paper. Tasted good though.
See Also
How to Make the Perfect Traditional Norwegian Potato Lefse Recipe
Reply
- Rachel Gurk says
  December 17, 2021 at 2:56 pm
  Hmm, so sorry to hear that! Did you remember the egg?
  Reply
Kimberly j Milburn says
December 7, 2021 at 5:11 pm
Don’t use a wisk! Lol Love the cookies!
Reply
- Rachel Gurk says
  December 9, 2021 at 9:35 pm
  So glad you like them!
  Reply
Judy Swartz says
December 5, 2021 at 10:16 am
I will keep this recipe forever What a great cookie !
Reply
- Rachel Gurk says
  December 7, 2021 at 12:57 pm
  Oh I am so happy to hear that! Thanks for taking the time to leave a review!
  Reply
Anna Russo says
November 22, 2021 at 6:46 pm
My cookies came out wonderful!
Reply
- Rachel Gurk says
  November 23, 2021 at 10:29 am
  I’m so glad! Thanks for taking the time to leave a review!
  Reply
Norma says
April 25, 2021 at 5:17 pm
I tried these cookies and used what the recipe called for and they came out completely flat and barely came off the parchment paper. I followed the recipe to a T and it didn’t work for me. I’m so disappointed because I was looking forward to trying them.
Reply
- Rachel Gurk says
  April 28, 2021 at 1:55 pm
  Sorry to hear that. Did you have the measurements correct?
  Reply
Lacy Lopez says
December 18, 2020 at 10:07 pm
I made these and they cMe out completely flat, basically 8t all flattened into an extremely chewy crepe… any one have suggestions?
Reply
- Rachel Gurk says
  December 21, 2020 at 1:53 pm
  Hmm…did you use fat free cool whip maybe?
  Reply
Susie Hunter says
June 22, 2020 at 10:14 pm
Omg, we made the Cool Whip cookies and made them Sugar Free! They turned out so so good. Thank you for sharing! Happy Camper
Reply
- Rachel Gurk says
  June 24, 2020 at 8:22 am
  So glad you liked them! Thanks for taking the time to come back and leave a comment!
  Reply
Alison says
December 26, 2019 at 4:49 pm
These cookies tasted great, but they flattened when I took them out of the oven. My other cookies do this as well… Does anybody have any solutions for this? What am I doing wrong?
Reply
- Rachel Gurk says
  December 27, 2019 at 3:36 pm
  Hmm, not sure, I haven’t had that experience. All cookies flatten slightly as they cool, but it shouldn’t be significant.
  Reply
  - Lucy CLE says
    December 21, 2021 at 3:14 pm
    Depends on the elevation where you live. Sea level things never seem to rise in my experience.
    Reply
Alix says
December 9, 2019 at 10:13 pm
The cookies are pretty good, but 350 was way too hot. My first batch was ruined.
Reply
- Rachel Gurk says
  December 11, 2019 at 6:16 am
  All ovens are slightly different, and with the first batch of any cookie, you should always start checking them at the beginning when they near the end of the bake time. Sorry to hear they didn’t turn out for you, but many others have had success with this one!
  Reply
- Brooke says
  September 15, 2023 at 10:45 am
  Mine keep coming out flat i dont know what were doing wrong me and my mom both have done different recipes and everything different coolwhip their always so flat help?!
  Reply
  - Rachel Gurk says
    September 22, 2023 at 8:39 am
    Hmm, it could be that you’re overstirring? Try stirring until the mixture is just combined and see how that works.
    Reply
Michelle doughty says
December 3, 2019 at 4:24 pm
Easiest and yummiest cookie recipe. Love it! Made chocolate but for Christmas I’m going to try red velvet!
Reply
- Rachel Gurk says
  December 6, 2019 at 6:10 am
  So glad to hear you liked this recipe! I bet it was great with chocolate!
  Reply
Mimi Brunson says
April 10, 2019 at 7:26 pm
I am making these for the first time and my dough is too runny to make a ball. Does the cool whip need to be really cold? I may have let mine out to long and the mix is not sticky..???
Reply
- Rachel Gurk says
  April 11, 2019 at 5:26 pm
  I’ve never had that issue! Was it the correct size container of cool whip? A typical size box of cake mix?
  Reply

Older Comments

Cool Whip Cookies Recipe - Rachel Cooks® (2024)

Get the Recipe: Cool Whip Cookies

Ingredients

Instructions

Nutrition Information

You May Also Like...

Reader Interactions

Leave a Review

FAQs

What makes Cool Whip different? ›

References