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A box of brownie mix bakes into the best Brownie Cool Whip Cookies! Make fudgy crinkle cookies from 4 ingredients in 30 minutes from start to finish.

a couple of Brownie Cool Whip Cookies stacked on the table.
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Brownie Mix Cookies

Our easy Brownie Cool Whip Cookies recipe requires only 4 simple ingredients: your favorite kind of brownie mix, Cool Whip, an egg, and powdered sugar. The chocolate brownie crackle cookies bake in 15 fast minutes, just until firm around the edges, with soft and chewy centers.

What I love most about this brownie mix cookies recipe is that the Cool Whip replaces the vegetable oil called for on the box, resulting in a tender brownie dessert with a decorative crinkle on top.

With a rich fudgy flavor and a delicate crackled crust, the dusting of powdered sugar makes these brownie cookies appear like they’re covered in snow. But they’re truly an any occasion cookie, so don’t wait for winter!

Why We Love Chocolate Cool Whip Cookies

  • Quick and easy to make with a box mix.
  • Uses only 4 simple ingredients.
  • Easy brownie cookies recipe makes baking so much easier because most of the ingredients are already in the box!
  • Crackle cookies have a pretty contrast of dark chocolate and bright white powdered sugar.
  • Perfect sweet treat for Christmas, cookie exchanges, holiday parties, or dessert platters.
brownie mix cookies ingredients.

Brownie Cool Whip Cookies Ingredients

  • Brownie mix – we used Duncan Hines Chewy Fudge Brownie Mix
  • Cool whip
  • Egg
  • Powdered sugar

Substitutions and Additions

  • Pick Your Mix: Any flavor cake mix or brownie mix will work for this recipe. You will only use the dry mix and NOT prepare the cake as directed on the box. I chose to use a brownie mix for these cookies but feel free to make Chocolate Crinkle Cookies, Red Velvet Crinkle Cookies, Lemon Cool Whip Cookies, or use vanilla, strawberry, or your other favorite cake mix flavors.
  • Fill With Frosting: Enjoy a double dose of Cool Whip cookies when held together with a creamy center. Check out my Red Velvet Sandwich Cookies which are filled with rich cream cheese frosting.
  • Make With Mix-Ins: Add chopped nuts, chocolate chips, peanut butter chips, or mini M&Ms to the brownie batter before baking.
  • Tasty Toppings: Top your brownie cookies with vanilla ice cream and a drizzle of chocolate sauce — it will taste just like a hot fudge brownie sundae.
hand holding bitten Brownie Cool Whip Cookie.

How to Make Brownie Cool Whip Cookies

  1. Make The Mix: Combine the brownie mix, cool whip, and egg.
  2. Bake: Scoop and roll the cookie dough balls in powdered sugar. Bake at 350 degrees Fahrenheit for 15-17 minutes until the edges are firm.
  3. Serve: Cool completely on the cookie sheet before serving. Enjoy!
combine ingredients in a bowl. scoop the cookie dough balls and roll in the powdered sugar. Place the cookies onto a sheet pan. Bake.

Tips For Making The Best Brownie Cool Whip Cookies

  • I find that baking these cookies on a sheet pan lined with parchment paper helps the bottoms cook evenly.
  • You can use a fat-free cool whip if you would like to cut a few calories!
  • Do not use a homemade whipped cream instead of the cool whip. These cookies will not come out right if you sub out the cool whip.
  • Make sure to leave about 2 inches between each cookie on the baking sheet. They will spread out and need room to do so while baking.
  • This recipe makes a soft fluffy dough. If the dough is too soft, let it sit for 10-15 minutes.
  • You can prepare these cookies without the powdered sugar. You can then scoop them directly onto the parchment-lined sheet pan.
  • You can leave out the egg from this recipe. The texture will differ slightly, but they will still be great cookies.

How to Store Brownie Cool Whip Cookies

  • To Store: Store the cookies in an airtight container at room temperature for up to 4 days. To help prevent the cookies from drying out, I recommend storing them with a slice of bread.
  • To Freeze: Freeze your cookies for up to two months in a freezer-safe Ziploc bag. If you store them longer, they will still taste good, but some of that powdered sugar might melt as the cookies thaw.
Brownie Cool Whip Cookies scattered on the table.

Frequently Asked Questions

Can I freeze the cookie dough?

If you’d like to freeze the cookie dough, I recommend scooping them onto a sheet pan lined with parchment paper and then placing the pan into the freezer. Once the dough is frozen, transfer the balls to a freezer-safe Ziploc bag. When you’re ready to bake them, roll each ball in the powdered sugar.

How do I prevent the dough from sticking to my fingers?

Make sure you don’t touch the dough with your fingers until it’s completely covered in powdered sugar. I like to work with my dough using a cookie scoop to help eliminate any need to touch the dough. If you don’t have one, I recommend using two spoons to scoop the dough, one to pick it up and one to scrape it off. I like to pick up the powdered sugar with a spoon, sprinkle it over the top of the dough, and then toss the ball around in the sugar.

How do I create the decorative crinkle on my cookies?

The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.

stacked up Brownie Cool Whip Cookies.
3 from 2 votes
a couple of Brownie Cool Whip Cookies on the table.

Brownie Cool Whip Cookies

Author — Jennifer Fishkind
Serves — 24
Bake the best Brownie Cool Whip Cookies with only 4 ingredients in 30 minutes from start to finish!
PrintRatePin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 box brownie mix we used Duncan Hines Chewy Fudge Brownie Mix
  • 8 ounces cool whip
  • 1 egg
  • ½ cup powdered sugar

Instructions
 

  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • Add your brownie mix, cool whip, and egg in a large mixing bowl. Mix the ingredients just until combined.
    1 box brownie mix, 8 ounces cool whip, 1 egg
  • Scoop the cookie dough into a small bowl with the powdered sugar. Place the cookies onto a sheet pan, leaving about 2 inches between each cookie.
    ½ cup powdered sugar
  • Bake for 15-17 minutes until the edges are firm.
  • Allow the cookies to cool on the sheet pan.

Jenn’s Notes

Storage:
  • To Store: Store the cookies in an airtight container at room temperature for up to 4 days. To help prevent the cookies from drying out, I recommend storing them with a slice of bread.
  • To Freeze: Freeze your cookies for up to two months in a freezer-safe Ziploc bag. If you store them longer, they will still taste good, but some of that powdered sugar might melt as the cookies thaw.
Tips:
  • I find that baking these cookies on a sheet pan lined with parchment paper helps the bottoms cook evenly.
  • You can use a fat-free cool whip if you would like to cut a few calories!
  • Do not use a homemade whipped cream instead of the cool whip. These cookies will not come out right if you sub out the cool whip. Make sure to leave about 2 inches between each cookie on the baking sheet. They will spread out and need room to do so while baking.
  • This recipe makes a soft fluffy dough. If the dough is too soft, let it sit for 10-15 minutes.
  • You can prepare these cookies without the powdered sugar. You can then scoop them directly onto the parchment-lined sheet pan.
  • You can leave out the egg from this recipe. The texture will differ slightly, but they will still be great cookies.

Nutrition Info

Calories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 13mg | Fiber: 0.04g | Sugar: 15g | Vitamin A: 26IU | Calcium: 11mg | Iron: 1mg
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