Brownie Cool Whip Cookies

3 from 2 votes

Bake the best Brownie Cool Whip Cookies with only 4 ingredients in 30 minutes from start to finish!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 120kcal

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.

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.