These chocolate crinkle cookies are rich, chewy, and covered in powdered sugar. What is not to love here? What I love the most is their fudgy, rich chocolate flavor, and they look fun. That crinkle look also provides a delightful texture.
As if all of that isn’t enough, they only have four ingredients. These cookies come together fast with no fuss and are made with cake mix and Cool Whip. These Cool Whip cookies are perfect for party desserts or even a quick dessert on Tuesday evening.
Why You’ll Love These Crinkle Cookies
✔ Only 4 ingredients. You probably have everything you need in your kitchen right now.
✔ No chill time needed. This recipe is fast, simple, and ready when you are.
✔ Rich chocolate flavor. We’re not messing around—these cookies are intensely fudgy and full of chocolatey goodness.
✔ Freezer-friendly. Make them ahead of time and stash them in the freezer for parties, potlucks, or last-minute cravings.
✔ Quick prep. You’ll have these cookies in the oven in just 10 minutes—no mixer required!
How to Make Chocolate Crinkle Cookies
Ingredients
- Chocolate cake mix — Grab any brands standard box cake mix (usually 15.25 ounces). You can even substitute devil’s food or triple chocolate flavors.
- Cool Whip — Regular, extra creamy, or store-brand whipped topping will all work just fine.
- Egg
- Powdered sugar — This creates that magical snowy look.
Step-by-Step
Step 1: Preheat oven and prep pan. Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Step 2: Mix the dough. Combine the cake mix, Cool Whip, and egg in a large bowl. Stir well until a sticky dough forms; this will take a few minutes of stirring. It will be a bit gooey at first, but just keep stirring until a thick dough forms.
💡 Tip: A rubber spatula works well for this step, and you can spray it lightly with nonstick spray to help manage the stickiness.
Step 3: Roll the dough balls. Pour the powdered sugar out into a shallow bowl or small plate. Use a cookie scoop or melon baller to portion out 1-inch balls of dough.
Drop a few dough balls at a time into the powdered sugar and roll them around until completely coated.
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💡 Optional: For extra snowy crinkles, you can roll them once, let them sit for a minute, and roll again!
Step 4: Place them on the baking sheet. Place them on the prepared cookie sheet, leaving at least 1 ½ inches of space between each cookie dough ball. Repeat this process until all the dough is turned into balls and rolled in the powdered sugar.
❗️Important: You must leave space between each cookie because these cookies will spread.
Step 5: Bake. Bake crinkle cookies in the oven for 8 to 10 minutes, or until the cookies are set but still soft in the center. They may look slightly underdone, but that’s perfect—they’ll firm up as they cool.
❗️Important: Avoid overbaking or they’ll lose that soft, fudgy texture.
Step 6: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack to finish cooling completely.
Tips and Tricks
- The dough is quite sticky, so I recommend using plastic gloves and lightly spraying them with baking spray.
- Double row the cookie dough in the powdered sugar. Roll the balls once and let them sit for 5 seconds to do this. Then roll it again. This gives that pretty snowy look.
- Don’t overbake. The cookies should look slightly soft and puffy when you pull them from the oven. They’ll set up perfectly as they cool.
- Let them cool before storing. These cookies are soft and fudgy inside—if you pack them up too soon, they can get sticky.
Storage and Freezing Tips
Storing at room temperature. You can store these chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. Since these are rich and chewy, I recommend storing them in layers separated by parchment paper.
You can freeze the cookies. These cookies freeze beautifully! Let them cool completely, then flash freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container. Be sure to store them in layers separated by parchment paper. They’ll stay fresh for up to 3 months.
Thawing: To enjoy later, just let the cookies thaw at room temperature for about 15–20 minutes. No need to reheat!
Even More Cookie Recipes
Chocolate Crinkle Cookies
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Ingredients
- 1 15.25-ounce box chocolate cake mix
- 1 8-ounce tub Cool Whip, thawed
- 1 egg
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
- In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a thick, sticky dough forms. This may take a few minutes of mixing.
- Pour the powdered sugar onto a plate. Use a cookie scoop or melon baller to portion out 1-inch dough balls. Drop a few at a time into the powdered sugar and roll to coat completely.
- Place the coated dough balls on the prepared cookie sheets, leaving at least 1½ inches of space between each. Repeat until all the dough is used.
- Bake for 8–10 minutes, or until the cookies are set.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to finish cooling.
