Cool Whip Cookies

Submitted by Jillicious

"These are amazingly moist, chewey and delicious! During prep, the dough is really sticky. I use food prep gloves when I roll the cookies into balls; or I cover my hands in powder sugar first. I got this recipe from a co-workers girl friend. I don't know why she shared it. She could have used it to make her famous! They are wonderful!"

 

• Ready In: 36mins
• Ingredients: 4
• Yields: 30-35 cookies
• Serves: 3

ingredients

• 1 egg
• 4 (6 ounce) containers Cool Whip
• 1 (18 ounce) box cake mix
• powdered sugar

directions

1. Preheat oven to 350.
2. Combine Egg and CoolWhip (do not over beat).
3. Add cake mix and beat well.
4. Roll into small balls.
5. Roll balls in powder sugar.
6. Place on baking sheet and criss cross cookies with fork.
7. Bake for 11 to 13 minutes.

Reviews

[Jo in Arlington]

Jillicious, Question on your recipe. I was all set to make it per your directions, then decided to search web and found similar but definitely different ingredients. Do you really use 24 oz. of cool whip? I just tried the similar recipe that required 2 eggs and only 8 oz. cool whip. They came out fine, but just seemed like nice little cakes. I'd like to try your recipe but want to make sure about the 24 oz. cool whip and if that's the diffence that makes them chewy. Thanks! Jo