12 Delicious Cool Whip Cookies Recipes

There’s something magical about the way Cool Whip transforms simple ingredients into light, fluffy cookies that melt in your mouth. Whether you’re craving something fruity, chocolatey, or downright decadent, we’ve rounded up 12 irresistible recipes that promise to delight your taste buds and impress your friends. Dive into our collection and discover your next favorite treat—each one is easier to make than you might think!

Cool Whip Chocolate Chip Cookies

Whipping up a batch of these Cool Whip Chocolate Chip Cookies is a breeze, even for beginners. With just a few simple ingredients and straightforward steps, you’ll have deliciously soft and chewy cookies ready in no time.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Eggs – 2
• Cool Whip – 8 oz
• Chocolate chips – 1 cup
• Baking soda – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, and baking soda together until well combined.
3. Add the eggs, Cool Whip, and vanilla extract to the dry ingredients. Mix until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
4. Fold in the chocolate chips evenly throughout the dough.
5. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will seem soft but will firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft and packed with chocolate, these cookies are a hit at any gathering. Serve them slightly warm with a glass of milk for the ultimate comfort food experience.

Lemon Cool Whip Cookies

Preparing these Lemon Cool Whip Cookies is a breeze, even for beginners, offering a delightful mix of tangy lemon and sweet, fluffy texture that’s perfect for any occasion.

Ingredients

• Flour – 1 cup
• Cool Whip – 1 cup
• Lemon juice – 2 tbsp
• Egg – 1
• Sugar – ½ cup

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. In a large bowl, combine 1 cup of flour and ½ cup of sugar, whisking them together to avoid lumps.
3. Add 1 egg and 2 tbsp of lemon juice to the dry ingredients, mixing until just combined to keep the dough light.
4. Gently fold in 1 cup of Cool Whip with a spatula, being careful not to overmix to maintain the cookies’ airy texture.
5. Drop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Creating these cookies results in a soft, cake-like texture with a bright lemon flavor that’s irresistibly light. For an extra zing, serve them dusted with powdered sugar or alongside a scoop of vanilla ice cream.

Strawberry Cool Whip Cookies

Now, let’s dive into making these delightful Strawberry Cool Whip Cookies, a perfect treat for any occasion. These cookies are incredibly easy to make, requiring just a few ingredients and minimal effort, making them ideal for beginners.

Ingredients

• Strawberry cake mix – 1 box
• Cool Whip – 8 oz
• Egg – 1
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the strawberry cake mix, Cool Whip, and egg. Mix until well blended. Tip: The dough will be sticky, which is normal.
3. Place the powdered sugar in a shallow bowl. Tip: Using a shallow bowl makes it easier to coat the dough balls.
4. Using a cookie scoop or tablespoon, form the dough into 1-inch balls and roll them in the powdered sugar until fully coated. Tip: For less mess, use one hand to roll the dough and the other to coat in sugar.
5. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: These cookies are wonderfully soft with a chewy texture and a sweet, strawberry flavor that’s irresistible. For an extra touch, serve them with a dollop of Cool Whip on top or alongside a glass of cold milk.

Peanut Butter Cool Whip Cookies

Always looking for a quick and delightful treat to satisfy your sweet tooth? These Peanut Butter Cool Whip Cookies are incredibly easy to make, requiring just a few ingredients and no baking skills whatsoever.

Ingredients

• Peanut butter – 1 cup
• Cool Whip – 8 oz
• Flour – 1 cup
• Sugar – ½ cup

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup of peanut butter and 8 oz of Cool Whip until smooth. Tip: Use a hand mixer for a smoother consistency.
3. Gradually add 1 cup of flour to the mixture, stirring continuously to avoid lumps.
4. Fold in ½ cup of sugar, ensuring it’s evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough and roll it into balls. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Tip: Lightly wet your hands to prevent the dough from sticking.
6. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dipping the fork in sugar before pressing can add a subtle crunch.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these cookies for their soft, melt-in-your-mouth texture and rich peanut butter flavor. They’re perfect with a glass of cold milk or as a base for ice cream sandwiches.

Oatmeal Cool Whip Cookies

Oatmeal Cool Whip Cookies are a delightful twist on the classic oatmeal cookie, offering a lighter texture and a subtly sweet flavor that’s perfect for any occasion. Let’s dive into making these easy yet impressive treats.

Ingredients

• Oats – 1 cup
• Flour – 1 cup
• Sugar – ½ cup
• Cool Whip – 8 oz
• Egg – 1
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats, flour, sugar, and baking powder until well combined.
3. Add the Cool Whip, egg, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: The dough will be sticky, but resist the urge to add more flour for the best texture.
4. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wetting your fingers slightly can help shape the dough without sticking.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Cookies will continue to set as they cool, so don’t overbake.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these cookies boast a chewy center with a slightly crisp edge, making them irresistible. Try sandwiching them with a dollop of Cool Whip for an extra indulgent treat.

Red Velvet Cool Whip Cookies

Unveil the magic of baking with these irresistibly soft Red Velvet Cool Whip Cookies, a perfect blend of convenience and decadence that’ll have everyone asking for more.

Ingredients

• Red Velvet Cake Mix – 1 box
• Cool Whip – 8 oz
• Egg – 1 large
• Powdered Sugar – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the red velvet cake mix, Cool Whip, and egg until a sticky dough forms. Tip: Avoid overmixing to keep the cookies tender.
3. Place the powdered sugar in a shallow dish. Roll tablespoon-sized portions of dough into balls, then coat them generously in powdered sugar. Tip: For a thicker coating, roll the balls in sugar twice.
4. Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Tip: The cookies will spread, so give them room to expand.
5. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Kick back and enjoy these cookies with their melt-in-your-mouth texture and rich red velvet flavor. For an extra touch, serve them alongside a glass of cold milk or crumble over vanilla ice cream for a decadent dessert.

Pumpkin Spice Cool Whip Cookies

Let’s dive into making these delightful Pumpkin Spice Cool Whip Cookies, a perfect blend of autumn flavors and creamy texture that’s surprisingly easy to prepare.

Ingredients

• Flour – 1 cup
• Pumpkin pie spice – 1 tsp
• Baking powder – 1 tsp
• Cool Whip – 8 oz
• Egg – 1
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, pumpkin pie spice, and baking powder until well combined.
3. Add the Cool Whip and egg to the dry ingredients, mixing until a sticky dough forms. Tip: If the dough is too sticky, refrigerate for 30 minutes to make it easier to handle.
4. Place the powdered sugar in a shallow bowl. Roll tablespoon-sized portions of the dough into balls, then coat each ball in powdered sugar. Tip: For a thicker sugar coating, roll the balls twice in the powdered sugar.
5. Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the cookies have cracked tops and are firm to the touch. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with the warmth of pumpkin spice and enveloped in a sweet powdered sugar crust, these cookies offer a soft, cake-like interior. Serve them alongside a cup of hot apple cider for a cozy autumn treat.

Banana Nut Cool Whip Cookies

Out of all the quick and delightful treats you can whip up, these Banana Nut Cool Whip Cookies stand out for their simplicity and irresistible flavor. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• Bananas – 2, mashed
• Cool Whip – 8 oz
• Flour – 1 cup
• Chopped nuts – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the mashed bananas and Cool Whip until smooth. Tip: Ensure the bananas are ripe for natural sweetness and easier mashing.
3. Gently fold in the flour, chopped nuts, and vanilla extract until just combined. Avoid overmixing to keep the cookies tender.
4. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Use a cookie scoop for uniform sizes and even baking.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Check at the 12-minute mark to prevent overbaking, as oven temperatures can vary.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a soft, cake-like texture with a delightful banana flavor, complemented by the crunch of nuts. Serve them with a dollop of Cool Whip on top for an extra indulgent treat, or enjoy them as a quick breakfast on the go.

Double Chocolate Cool Whip Cookies

Creating these Double Chocolate Cool Whip Cookies is simpler than you might think, and the result is irresistibly soft and chocolatey. Let’s walk through the process together, ensuring you end up with perfect cookies every time.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Sugar – 1 cup
• Egg – 1
• Cool Whip – 8 oz
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, cocoa powder, sugar, and baking powder until well combined.
3. Add the egg, Cool Whip, and vanilla extract to the dry ingredients. Stir until a sticky dough forms. Tip: If the dough is too sticky to handle, refrigerate it for 30 minutes.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: For evenly sized cookies, use a cookie scoop.
5. Bake for 10-12 minutes, or until the cookies are set but still soft in the center. Tip: Do not overbake to keep them soft and chewy.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Light and fluffy with a deep chocolate flavor, these cookies are a dream for any chocolate lover. Serve them slightly warm with a glass of cold milk for the ultimate treat.

Coconut Cool Whip Cookies

Just when you thought cookies couldn’t get any more delightful, here comes a recipe that combines the fluffy lightness of Cool Whip with the tropical hint of coconut. These Coconut Cool Whip Cookies are not only easy to make but also a guaranteed crowd-pleaser, perfect for any occasion.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Coconut flakes – 1 cup
• Cool Whip – 8 oz
• Egg – 1

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour and sugar thoroughly.
3. Add the Cool Whip and egg to the dry ingredients, mixing until a sticky dough forms. Tip: Don’t overmix to keep the cookies light.
4. Fold in the coconut flakes gently, ensuring they’re evenly distributed throughout the dough.
5. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your fingers slightly to prevent sticking when shaping the cookies.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even baking.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Expect these cookies to have a soft, airy texture with a delightful crunch from the coconut flakes. Enjoy them as a sweet treat with your afternoon tea or serve them at your next gathering for a touch of tropical flair.

Mint Chocolate Cool Whip Cookies

Baking these Mint Chocolate Cool Whip Cookies is a delightful way to combine the refreshing taste of mint with the rich flavor of chocolate, creating a perfect treat for any occasion. Follow these simple steps to achieve delicious results every time.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Butter – ½ cup, softened
• Cool Whip – 1 cup
• Mint extract – 1 tsp
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2 minutes.
3. Gently fold in the Cool Whip and mint extract until just combined to keep the mixture airy.
4. Gradually add the flour to the mixture, stirring until a soft dough forms. Tip: Avoid overmixing to ensure tender cookies.
5. Fold in the chocolate chips evenly throughout the dough.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will seem soft but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty mint and rich chocolate come together in these light, fluffy cookies, offering a refreshing twist on a classic. Serve them chilled for an extra cool treat or alongside a scoop of vanilla ice cream for a decadent dessert.

Snickerdoodle Cool Whip Cookies

Oven preheated and ingredients at the ready, today we’re diving into the delightful world of Snickerdoodle Cool Whip Cookies. These treats blend the classic cinnamon-sugar warmth of snickerdoodles with the light, airy texture that Cool Whip brings to the table, creating a cookie that’s as fun to make as it is to eat.

Ingredients

• Flour – 1.5 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Cool Whip – 8 oz
• Cinnamon – 1 tbsp
• Sugar – 2 tbsp (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and ¾ cup sugar until light and fluffy, about 2 minutes. Tip: Ensure your butter is properly softened to avoid lumps.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gently fold in the Cool Whip until just combined. Tip: Overmixing can deflate the Cool Whip, so fold carefully.
6. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
7. In a small bowl, mix 2 tbsp sugar with cinnamon. Roll dough into 1-inch balls, then coat in the cinnamon-sugar mixture.
8. Place balls 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, until edges are lightly golden. Tip: Cookies will be soft but firm up as they cool.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expect these cookies to be wonderfully soft with a slightly crisp cinnamon-sugar exterior. For an extra indulgent twist, serve them sandwiched with a dollop of additional Cool Whip or a scoop of vanilla ice cream.

Conclusion

Every recipe in this roundup offers a delightful twist on classic cookies, making it a treasure trove for any home baker. Whether you’re craving something fruity, chocolatey, or uniquely flavored, these Cool Whip cookies are sure to impress. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow cookie enthusiasts to enjoy.