Categories: Cookies
Ingredients
- 1 large beaten egg (just whip it up in a glass with a fork)
- 2 cups Cool Whip (measure this – Andrea said her tub of Cool Whip contained a little over 3 cups)
- 1 cup mini chocolate chips (Andrea used a 6-ounce package of Nestles Mini Morsels)
- 1 package (approximately 18 ounces) chocolate cake mix, the size you can bake in a 9-inch by 13-inch cake pan
- 1/2 cup powdered (confectioner’s) sugar in a separate small bowl
Directions
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DO NOT preheat your oven quite yet — this cookie dough needs to chill before baking.
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First of all, chill 2 teaspoons from your silverware drawer by sticking them in the freezer. You want them really ice cold. This will make it lot easier to form the cookies after the dough is mixed.
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Whisk the egg in a large bowl.
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Stir in the Cool Whip.
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Stir in the mini chocolate chips.
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Sprinkle the cake mix over the top and fold it in, stirring only until everything is combined. The object here is to keep as much air in the batter as possible.
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Note: This dough is very sticky. It’s much easier to work with if you chill it. Just cover the bowl and stick it in the refrigerator for an hour.
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When your cookie dough has chilled for an hour, preheat your oven to 350 degrees F., rack in the middle position.
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Take your dough out of the refrigerator, your spoons out of the freezer, and scoop the dough one teaspoon at a time into the bowl of powdered sugar. Roll the dough around with your fingers to form powdered sugar-coated cookie dough balls.
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Place the sugar-coated cookie balls on a greased cookie sheet. (Andrea used parchment paper sprayed with nonstick cooking spray on top of a cookie sheet.) Place 12 cookies on each sheet.
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Bake the cookies at 350 degrees F., for 10 minutes. Let them cool on the cookie sheet for no more than 2 minutes, and then move them to a wire rack to cool completely. (This is easy if you line your cookie sheets with parchment paper — then all you have to do is grab the corner and pull it onto the wire rack.)