Four-ingredient chocolate cookies
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
1 large egg(s)
Light whipped topping
8 oz, thawed if frozen
Powdered sugar (confectioner's)
- Preheat oven to 350℉. Line two large baking sheets with parchment paper.
- 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.
- 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.
- Serving size: 1 cookie