Looking for a simple and delicious keto-friendly cookie recipe? Look no further than Keto Cool Whip Cookies! These cookies are not only incredibly easy to make, but they also offer a delightful combination of textures - crispy on the outside and super-soft in the middle. This article provides everything you need to know to create these tasty treats, including variations and storage tips.
What are Cool Whip Cookies?
Cool Whip cookies are a delightful twist on traditional cookies, made with cake mix and whipped topping (like Cool Whip). This genius hack simplifies the baking process, resulting in super-fudgy and flavorful cookies with minimal ingredients. They’re perfect for last-minute desserts, holiday baking, or just a sweet treat any time of day.
Why Choose Cool Whip Cookies?
- Ease of Preparation: These cookies require minimal effort and time, making them ideal for busy bakers. Simply mix, scoop, and bake!
- Minimal Ingredients: With just a few key ingredients, you can create a batch of these delightful cookies.
- Versatile Flavors: The use of cake mix allows for endless flavor combinations. From chocolate to lemon, the possibilities are endless.
- Texture: Cool Whip cookies offer a unique texture that is both light and airy, with a chewy finish.
Keto Peanut Butter Cool Whip Cookies
Ingredients:
- 1 large egg
- Sweetener (Swerve or Truvia)
- Peanut butter
- Whipped cream (Keto Whipped Cream can be achieved by whipping heavy cream and your favorite keto sweetener together)
- Chocolate bars (Carbohydrates for this recipe mostly come from the chocolate bar here so they may differ depending on the brand)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat the egg and sweetener with a fork until the egg is light in color and frothy.
- Stir in the peanut butter until the mixture is uniform.
- Gently fold in the whipped cream until there are no streaks and the dough is smooth. Be careful not to break down the air bubbles in the cream!
- Spoon 1 tbsp of dough onto the baking sheet and smooth over the tops and edges. You will flatten them once you add the chocolate at the end!!!
- Bake for 10-12 minutes. Let cool for 2-3 minutes before adding the chocolate (DON'T skip the chocolate!!)
- Break the chocolate bars into 16 pieces and press each hunk into the center of the cookie.
- Let the cookies cool slightly before moving them too much!
Classic Cool Whip Cookies Recipe
Ingredients:
- 1 box devil's food cake mix (or any flavor you prefer)
- 1 (8-oz.) container Cool Whip (fat-free or regular)
- 1 large egg
- 1/2 cup powdered sugar
Step-by-Step Instructions:
- Preparation: Preheat the oven to 350°F (175°C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- Mix Ingredients: In a large bowl, combine the cake mix, Cool Whip, and egg. Beat with a hand mixer until the dough is smooth and has a taffy-like consistency (about 1 minute).
- Coat with Powdered Sugar: Place powdered sugar in a shallow bowl. Scoop the dough with a medium cookie scoop and roll it in the powdered sugar until completely coated.
- Arrange on Baking Sheets: Place the cookies on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake: Bake, rotating the trays halfway through, until the cookies crackle and are set with a slightly soft center.
- Cool: Transfer the cookies to a cooling rack and let them cool completely before serving.
Tips for Perfect Cool Whip Cookies
- Chill the Dough: If the dough is too sticky, chill it in the refrigerator for up to 30 minutes before rolling.
- Prevent Flat Cookies: Chilling the dough for at least 30 minutes before baking can also help prevent flat cookies and create a signature crinkle.
- Use a Cookie Scoop: For uniform cookies, use a cookie scoop to portion out the dough.
- Don’t Overbake: Cool Whip cookies are best when they are slightly soft in the center.
- Experiment with Flavors: Try different cake mix flavors to create unique and exciting cookies.
Variations and Add-Ins
- Cake Mix Flavors: Use vanilla, Funfetti, red velvet, lemon, or any other cake mix flavor you enjoy.
- Chocolate Chips: Add chocolate chips to the dough for extra indulgence.
- Extracts: Incorporate extracts like vanilla, almond, or lemon to enhance the flavor.
- Sprinkles: Add sprinkles to the tops of the cookies before baking for a festive touch.
- Nuts: Mix in chopped nuts for added texture and flavor.
- Coconut: Add roasted coconut to the tops of mine and.
Experiment to find your favorite combination!
Storing Cool Whip Cookies
- Room Temperature: Store the cookies in an airtight container at room temperature for 3-4 days.
- Refrigeration: For longer storage, keep them in the fridge.
- Freezing: Freeze the baked cookies in a freezer-safe container or plastic freezer bag for up to 3 months. Place parchment paper between layers to prevent sticking. You can also freeze the dough as balls in freezer-safe plastic bags and let thaw before baking.
Cool Whip vs. Whipped Cream
It’s important to note that Cool Whip and whipped cream are not the same. Cool Whip is an oil-based whipped topping that takes the place of oil in a regular cookie recipe, providing a unique creaminess that vegetable oil can't match. Dairy-based whipped cream, made by whisking cream to incorporate air, will not produce the same results.
Sugar-Free Cool Whip Cookies
For a sugar-free version, use a sugar-free cake mix and sugar-free whipped topping. Roll the dough in a sugar-free powdered sugar alternative for that classic crinkle look.
Ingredients
- Sugar-Free Cake Mix
- Sugar-Free Whipped Topping
- Sugar-Free Powdered Sugar
Instructions
- Preheat your oven to 350. Prepare your baking sheets for nonstick.
- Place the sugar free powdered sugar into a shallow bowl.
- Use a cookie scoop to scoop out the dough, roll the dough between your hands to make a ball, and roll the ball in the sugar so that the dough becomes covered with the powdered sugar.
- Next, place the cookies on to your prepared baking sheet about two inches apart.
- Bake the cookies for 10 (for a chewy cookie) to 12 (a more crisp cookie) minutes or until the edges begin to brown.
- Let the cookies sit on the baking sheet for 10 minutes to set before transferring them to a wire cooling rack to fully cool and set.
Serving Suggestions
Cool Whip cookies are delicious on their own, but they also pair well with:
Read also: Easy Low-Carb Cheese Crackers
- A glass of cold milk
- A hot cup of coffee
- Skinny Caramel Mocha (if using chocolate cake mix)
- Coffee flavored with French Vanilla Coffee Creamer (if using vanilla cake mix)
Read also: Keto Calorie Counting: A Detailed Guide
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