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These easy chocolate crinkle cookies are the perfect sweet treat for any occasion. With a soft and fudgy center and a crinkled powdered sugar coating, these cookies are sure to be a crowd-pleaser.

plate of cake mix chocolate crinkle cookies.

Easy Chocolate Crinkle Cookies with cake mix and Cool Whip are soft, chewy and some of the easiest cookies you can make. You’ll love this easy recipe!

Some of you may have heard of this cake mix cookie recipe before, but it might be new to some of you. And, that’s why I’m sharing it here.

We had one box of chocolate cake mix, and I thought I would use it to make cookies instead of another cake. I have a few cake mix cookie recipes with Cool Whip instead of oil and water, so I decided to make chocolate Cool Whip cookies.

devil's food cake mix, cool whip, cinnamon, egg, chocolate chips, powdered sugar.


You only need a few simple ingredients for this easy cookie recipe. Full amounts are in the printable recipe card below.

  • Chocolate cake mix — I used Devil’s food, but any kind or brand works
  • Cool Whip — thawed. Replaces the vegetable oil and water used in most cookie recipes
  • Large egg
  • Powdered sugar — to roll the cookies
  • Cinnamon — optional but adds flavor
  • Mini chocolate chips — or regular chips. More chocolate is always a good idea.

How to Make Chocolate Crinkle Cookies with Cool Whip and Cake Mix

All you have to do is combine the boxed cake mix, Cool Whip, egg and cinnamon in a large bowl. Then, add the chocolate chips, and mix well using an electric mixer ( hand mixer ) or spatula. Actually, the cinnamon and chocolate morsels are optional, but I think they add a little something to the taste.

mix cool whip and cake mix in glass mixing bowl

Next, scoop up a teaspoonful or so of dough using a spoon or medium cookie scoop and roll it in the powdered sugar until it’s well coated.  A word of warning here — The dough is very messy.

I think the hardest part of the recipe was getting the chocolate goo off of our hands. But, that’s a minor annoyance, and you won’t mind once you taste these little morsels!

roll chocolate crinkle cookie dough in powdered sugar

Then place the cookie dough balls on a lightly greased cookie sheet. You can also line the baking sheet with foil, parchment paper or a silicone baking mat.

chocolate cool whip cookies with powdered sugar and mini chocolate chips on baking sheet
Repeat the process until the dough mixture is completely used up, and bake the cookies at 350 degrees for about 10 to 12 minutes. The exact time will depend upon your oven.

The texture is soft and cakey, the edges are just slightly crisp, and the powdered sugar adds an extra bit of sweetness — awesome. We made these fudge crinkle cookies this afternoon, and as of tonight, there are still a few left — amazing!


Store these cake mix crinkles in an airtight container at room temperature. They stay fresh for 4-5 days. You can freeze the cookies in a freezer-safe container for up to 3 months.

plate of chocolate cake mix crinkle cookies on table

Variations and Substitutions

You can use any flavor cake mix for these easy cookies. We love using lemon cake mix for spring and summer and strawberry cake mix for Valentine’s Day!

If you don’t have whipped topping, you can sub a third cup vegetable oil or melted butter.

Omit the cinnamon and add vanilla extract. You can also leave out the mini chips.

5 from 6 votes

Easy Chocolate Crinkle Cookies Recipe with Cake Mix

By: Dee
These easy chocolate crinkle cookies are the perfect sweet treat for any occasion. With a soft and fudgy center and a crinkled powdered sugar coating, these cookies are sure to be a crowd-pleaser.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24


  • 1 box chocolate cake mix
  • 8 oz Cool Whip
  • 1 egg
  • 1 teaspoon cinnamon
  • 2 cups powdered sugar
  • ½ cup mini chocolate chips
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  • Preheat the oven to 350℉
  • In a medium sized mixing bowl, mix together the cake mix, Cool Whip, egg and cinnamon until fully combined
  • Stir in mini chocolate chips
  • Place the powdered sugar in a small bowl
  • Scoop the cookie batter into tablespoon sized balls and roll them into the powdered sugar until evenly coated
  • Place the balls of dough onto a baking tray covered with either foil or a silicon baking mat, making sure each ball is roughly 2 inches apart from each other. Top the cookies off with additional mini chocolate chips, if desired
  • Place the tray in the oven for 10-12 minutes, or until edges are firm. Allow the cookies to cool for 10 minutes before serving.


Store in airtight container at room temperature. Can be frozen for up to 3 months.
Sub 1/3 cup vegetable oil for Cool Whip if desired.


Calories: 152kcal, Carbohydrates: 28g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 161mg, Potassium: 72mg, Fiber: 1g, Sugar: 21g, Vitamin A: 35IU, Calcium: 43mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe was originally published in 2014 and updated in 2024.

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Recipe Rating


  1. Beverly says:

    Made these with the grandkids! Lots of fun! They didn’t last long so will be making them again real soon!5 stars

  2. Liz says:

    I tried this recipe. It was very easy to make, but the cookies came out flat. They taste good and are chewy. Why didn’t they puff up?

    1. Dee says:

      They’re not super puffy. They rise when baking and fall a little as they cool down.

  3. James says:

    Awesome! My kids have made these twice already this week.5 stars

    1. Dee says:

      They are so easy! So glad you all like the cookies!

  4. Trish Martin says:

    Hi Dee,
    Easy and good is my middle name…haha!! Just kidding. These cookies looks so scrumptious. Thanks for sharing this recipe at The Southern Special. Pinned!!