Brownie Cool Whip Cookies are a delightful combination of rich brownie flavors and a light, chewy texture.
Made with just a few simple ingredients, these cookies are quick to whip up and perfect for satisfying your chocolate cravings.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
1 box (18-20 oz) brownie mix
1 container (8 oz) Cool Whip, thawed
1 large egg
1/2 cup powdered sugar (for rolling)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dough: In a mixing bowl, combine the brownie mix, Cool Whip, and egg. Stir until a thick, sticky dough forms.
- Chill the Dough: For easier handling, refrigerate the dough for 20-30 minutes.
- Prepare for Rolling: Place the powdered sugar in a shallow dish.
- Form the Cookies: Scoop 1-tablespoon portions of dough and roll them into balls. Coat each ball generously in powdered sugar.
- Bake: Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center.
- Cool: Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a cooling rack to cool completely.
Prep Time
15 minutes (+30 minutes chilling time)
Cook Time
12 minutes
Total Time
57 minutes
Nutrition (Per Cookie, based on 24 cookies)
Calories: 90
Protein: 1g
Carbohydrates: 12g
Fat: 4g
Sugar: 8g
Expert Tips
Use a Cookie Scoop: A cookie scoop helps ensure evenly sized cookies for uniform baking.
Don’t Skip the Powdered Sugar: Coating the dough in powdered sugar adds a beautiful crackled effect as the cookies bake.
Avoid Overbaking: For soft, fudgy cookies, remove them from the oven as soon as the edges are set.
FAQs
Can I use homemade brownie mix?
Yes, you can substitute store-bought brownie mix with your favorite homemade mix. Just ensure it’s equivalent to a standard box size.
Can I freeze the dough?
Absolutely! Roll the dough into balls, freeze them on a tray, then transfer to a freezer bag. Roll in powdered sugar before baking.
Why is my dough so sticky?
The dough is naturally sticky due to the Cool Whip. Chilling it helps make it easier to handle.
Storing & Reheating
Refrigerator: Store in an airtight container at room temperature for up to 4 days.
Freezer: Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
Substitutions & Variations
Gluten-Free: Use a gluten-free brownie mix.
Extra Chocolate: Stir in mini chocolate chips for an extra burst of chocolatey goodness.
Holiday Flair: Add colored sugar or sprinkles to the powdered sugar for a festive touch.
Brownie Cool Whip Cookies
Equipment
- Mixing bowls
- - Electric mixer or whisk
- - Baking sheet
- - Parchment paper or silicone baking mat
- - Cooling rack
Ingredients
- 1 box 18-20 oz brownie mix
- 1 container 8 oz Cool Whip, thawed
- 1 large egg
- 1/2 cup powdered sugar for rolling
Instructions
- **Preheat the Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- **Mix the Dough:** In a mixing bowl, combine the brownie mix, Cool Whip, and egg. Stir until a thick, sticky dough forms.
- **Chill the Dough:** For easier handling, refrigerate the dough for 20-30 minutes.
- **Prepare for Rolling:** Place the powdered sugar in a shallow dish.
- **Form the Cookies:** Scoop 1-tablespoon portions of dough and roll them into balls. Coat each ball generously in powdered sugar.
- **Bake:** Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center.
- **Cool:** Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a cooling rack to cool
Leave a Reply