Tasty Chocolate Cool Whip Crinkle Cookies Ready in 30 Min

Instructions:

1. In your large bowl, gently whisk the room temperature egg until the yolk and white are fully integrated.
2. Add the 8 oz tub of thawed whipped topping to the egg. Fold it gently; we want to keep the air bubbles intact.
3. Pour in the 15.25 oz chocolate cake mix. Use your spatula to fold the dry into the wet until no streaks of flour remain until a thick, sticky dough forms.
4. Place the entire bowl in the fridge for at least 20 minutes. Note: This makes the sticky velcro dough much easier to handle.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Scoop rounded tablespoons of chilled dough and drop them into a bowl containing the sifted powdered sugar. Roll until heavily coated and resembling white snowballs.
7. Place the coated dough balls on the prepared baking sheets and bake for 10 minutes until the cookies expand and create the signature crinkle pattern. Cool on a wire rack.