I haven't made Cool Whip cookies for a long time. Every once in awhile I get hungry for them and have to make a batch.
Especially the chocolate ones!
I like the soft texture, and I don't feel so guilty eating them since they have less calories.
I think they are best eaten the first two days, and they make a large batch, so I often give some away. I tried freezing them once, but didn't think the taste or texture was as good.
A simple recipe for a quick, soft chocolaty cookie fix!
1 chocolate cake mix ( you can use any flavor cake mix)
8 oz. Cool Whip
2 egg whites
Mix the Cool Whip and eggs. Slowly add the cake mix. Mixture will be sticky. Refrigerate 30 minutes. Roll into balls and then roll in powdered sugar. Place on parchment lined cookie sheets, Bake at 350 for about 10 minutes, until the edges are set but centers are soft. Let sit on cookie sheet 5 minutes before removing.