Hi, everyone! It's been brought to my attention that baking these cookies for 20 minutes might be necessary for some of you. Especially if you live at a high altitude. So, the bake time is anywhere from 12 to 20 minutes. If you remove them at 12 minutes and they seem raw, you'll want to put them back in for likely another 5 minutes. The cookie should be firm to the touch, but chewy. I really hope y'all let me know if you make these and how they turned out for you! Thank you.
@@brendacooper7944 The taste of them, it hits differently. It's unexpected and not overly sweet. And then the texture is also different. Now I want some more. Lol I'm so glad you enjoyed them!!
Yay! You're so welcome. We ate this batch in two days. They are really delicious. Not overly sweet, and the texture is chewy, which I love in a cookie. I hope you'll enjoy them as much as we do!
Yes. I should have used the beater for this. That cool whip, once mixed with the chocolate cake mix turned to near rubber. It didn't want to mix too easily. Lol
My cookies didn't flatten out to look like chocolate krackles - more like drop cookies. No one in my family liked them - they taste like sticky raw batter. Maybe its because of the egg i add, or didn't use a mixer - idk, maybe need 15 minutes. I'm so bummed! Any ideas or anyone else run into this???
@@Shyeena Depending on your oven's temp, you may possibly need to bake them a full 20 minutes. They're supposed to be chewy. But if it tasted raw, then it wasn't baked long enough. I've seen others say their cookies also didn't spread out (not on my video). But those comments were on a video where egg was added. Since egg is only used a binder, it could be that it binded yours a little too well. I'm so sorry this happened to your cookies! I really hope you'll try them again, because they're fantastic! And don't forget that you can use any cake mix at all. Doesn't have to be chocolate.
@BarefootInSC, just a heads up. I tried to make some more of these today using a hand mixer. It would not turn this dough. The batter is sooo sticky and thick, you'll need a high powdered mixer, I think. Not sure about a stand mixer. But I just grabbed my trusty wooden spoon and got it mixed up.
@@SouthernGardening50 I did something I never do or would even consider in the past - I reheated oven on Quick Bake (hot air circulation) @360°, and put them back in for 10 minutes (original bake was 10). I figured I was going to throw them away anyway, so I had nothing to lose! I am happy to say - PERFECTION! They came out firm but chewy - my husband said "These are perfect"! So next time, no egg, and 10 min @360°, then another 10 on Quick Bake (air circulation). I'll just keep an eye on them to get timing exact! Moral of this mistake - TOO SOFT, TASTES RAW = UNDERCOOKED! The 10 min time i see all over internet recipes is not near enough for my oven and altitude.
24-36 cookies. Sorry, I usually remember to tell how many you'll get from a batch. The size I made only netted 20 cookies. But I scooped mine a little bigger than I prefer. A tablespoon or less is probably the best size ball to scoop. I hope you enjoy these! :) And thanks for watching.
I am going to try spice cake and do 2 batches... 1) Spice Cake as it is w/ Powdered Sugar coating, and 2) Just sugar for coating and add extra ginger/clove to the cake mix... thinking of a ginger snap vibe. 🥰🎉
@@jay-dubb.dubb.68 I was thinking about these spice cake cookies last night and then again this morning. And now your comment confirms it. I'm going to bake some up today and record it for y'all. For once, I have nothing else to do (right now) just two days prior to Christmas. That cake was so much better than I expected it to be. Which makes me think the cookies doused in sugar might be even better.
You should be able to use it. If it gets hotter, you may want to lower the cook time. Or lengthen it. Anywhere from 12 to 15 minutes should work for either oven. Please let me know how they turn out! :)
If your cool whip wasn't cool, that can make them flatten out. I recommend chilling the dough for about 30 minutes just to be safe. Also, if they're too big, they'll sometimes spread out too far and flatten out. I'm so sorry this happened to you!
Hi, everyone! It's been brought to my attention that baking these cookies for 20 minutes might be necessary for some of you. Especially if you live at a high altitude. So, the bake time is anywhere from 12 to 20 minutes. If you remove them at 12 minutes and they seem raw, you'll want to put them back in for likely another 5 minutes. The cookie should be firm to the touch, but chewy. I really hope y'all let me know if you make these and how they turned out for you! Thank you.
Also at High Altitude always follow the cake box directions and add that extra Tbsp etc
Suggestion only: First, put whipped cream in bowl & gradually add cake mix while stirring. Will be easier to mix.
Thank you for that! I definitely felt I might have gained a little muscle mixing that together.😆
@SouthernGardening50 I just made a batch with a German chocolate cake mix. So yummy. And you're right. I couldn't stop at just one.
@@brendacooper7944 The taste of them, it hits differently. It's unexpected and not overly sweet. And then the texture is also different. Now I want some more. Lol
I'm so glad you enjoyed them!!
Thank you for this recipe i love it ❤
You're so welcome! I love this cookie. It's not overly sweet, and the powdered sugar makes it even better.
Thank u. Looks so good
These are delicious! Hope you'll give them a try. Quick and easy to make. :)
Yummy 🤤
If you put a light coating of vegetable oil or vegetable spray on your scoop, the cookie batter will be easier to release from the scoop.
Great idea, thank you!
I'm making these for Christmas thank
Yay! You're so welcome. We ate this batch in two days. They are really delicious. Not overly sweet, and the texture is chewy, which I love in a cookie. I hope you'll enjoy them as much as we do!
Thank you for this recipe WITHOUT the egg! Wanted to ask, if the consistency still be the same using electric hand mixer?
Yes. I should have used the beater for this. That cool whip, once mixed with the chocolate cake mix turned to near rubber. It didn't want to mix too easily. Lol
My cookies didn't flatten out to look like chocolate krackles - more like drop cookies.
No one in my family liked them - they taste like sticky raw batter.
Maybe its because of the egg i add, or didn't use a mixer - idk, maybe need 15 minutes.
I'm so bummed! Any ideas or anyone else run into this???
@@Shyeena Depending on your oven's temp, you may possibly need to bake them a full 20 minutes. They're supposed to be chewy. But if it tasted raw, then it wasn't baked long enough.
I've seen others say their cookies also didn't spread out (not on my video). But those comments were on a video where egg was added.
Since egg is only used a binder, it could be that it binded yours a little too well.
I'm so sorry this happened to your cookies! I really hope you'll try them again, because they're fantastic! And don't forget that you can use any cake mix at all. Doesn't have to be chocolate.
@BarefootInSC, just a heads up. I tried to make some more of these today using a hand mixer. It would not turn this dough. The batter is sooo sticky and thick, you'll need a high powdered mixer, I think.
Not sure about a stand mixer. But I just grabbed my trusty wooden spoon and got it mixed up.
@@SouthernGardening50 I did something I never do or would even consider in the past - I reheated oven on Quick Bake (hot air circulation) @360°, and put them back in for 10 minutes (original bake was 10). I figured I was going to throw them away anyway, so I had nothing to lose!
I am happy to say - PERFECTION! They came out firm but chewy - my husband said "These are perfect"!
So next time, no egg, and 10 min @360°, then another 10 on Quick Bake (air circulation). I'll just keep an eye on them to get timing exact!
Moral of this mistake - TOO SOFT, TASTES RAW = UNDERCOOKED!
The 10 min time i see all over internet recipes is not near enough for my oven and altitude.
Going to make these for Christmas. How many cookies does it make? Thanks for sharing. Looks great.
24-36 cookies. Sorry, I usually remember to tell how many you'll get from a batch. The size I made only netted 20 cookies. But I scooped mine a little bigger than I prefer. A tablespoon or less is probably the best size ball to scoop.
I hope you enjoy these! :) And thanks for watching.
I wonder if a spice cake mix and rolling in sugar and cinnamon would work.
That sounds amazing!!
I am going to try spice cake and do 2 batches... 1) Spice Cake as it is w/ Powdered Sugar coating, and 2) Just sugar for coating and add extra ginger/clove to the cake mix... thinking of a ginger snap vibe. 🥰🎉
@@jay-dubb.dubb.68 I was thinking about these spice cake cookies last night and then again this morning. And now your comment confirms it. I'm going to bake some up today and record it for y'all.
For once, I have nothing else to do (right now) just two days prior to Christmas.
That cake was so much better than I expected it to be. Which makes me think the cookies doused in sugar might be even better.
@@SouthernGardening50 Cannot wait to see the video!!! 🎄🥚🧈🥮🥛🥂
Does it matter if using an oven versus a convention oven?
You should be able to use it. If it gets hotter, you may want to lower the cook time. Or lengthen it. Anywhere from 12 to 15 minutes should work for either oven. Please let me know how they turn out! :)
Do they need to be refrigerated ?
No. As long as they're stored in an air tight container, they can stay on your counter or in your pantry.
Mine went flat any suggestions why?
If your cool whip wasn't cool, that can make them flatten out. I recommend chilling the dough for about 30 minutes just to be safe. Also, if they're too big, they'll sometimes spread out too far and flatten out.
I'm so sorry this happened to you!
No egg?
None. Isn't necessary. And these are so good. I hope you'll give them a try!
Just made these cookies just as you did in this video...they came out flat not crinkled at all...as a matter of fact these were horrible.
Oh yeah my cool whip was cold too so letting the cool whip be cold just did not make any difference