Four-ingredient chocolate cookies

Total Time
32 min
10 min
12 min
Here's another fab way to use WW's Chocolate Cake Mix. You'll need to buy two bags of the mix but will have half a bag leftover to make mini cupcakes or a small cake another time. Make sure your whipped topping is thawed so that it combines with the cake mix as expected. Freeze extra cookies in a single layer (with parchment paper between them to prevent sticking). Defrost at room temperature and enjoy!


WW Chocolate Cake Mix

18 oz


1 large egg(s)

Light whipped topping

8 oz, thawed if frozen

Powdered sugar (confectioner's)



  1. Preheat oven to 350℉. Line two large baking sheets with parchment paper.
  2. Place cake mix in a large bowl. Add egg and whipped topping. Using an electric mixer on low speed, mix until well-combined. Let batter sit for 5 minutes.
  3. Place powdered sugar in a small shallow bowl. Roll about 2 tbsp batter into a ball with your hands (ball should be about 1 1/4 inches wide and resemble a donut hole). Gently toss ball in sugar until coated on all sides. Set on prepared pan. Repeat with remaining batter to make 36 cookies, leaving 2 inches between each cookie. Bake until set, about 12 minutes. Let cool on pan 2 minutes and then remove to a wire rack to cool completely.
  4. Serving size: 1 cookie