dorm therapy

Powdered sugar makes these soft and chewy cookies so pretty.

Cool Whip Cookies

(15.25-ounce) box chocolate, lemon, or strawberry cake mix

(8-ounce) tub frozen whipped topping,

vanilla extract

sugar

Substitutions: For the chocolate cookies, 1 tablespoon brewed espresso can be substituted for the vanilla extract.Make ahead: The cookie dough can be made 24 hours ahead, covered, and refrigerated.Storage: Store in an airtight container at room temperature for up to 4 days.

The Kitchn

Janette Zepeda

Step 1

Stir 1 (15.25-ounce) box cake mix, 8 ounces thawed frozen whipped topping, 1 large egg, and 1 tablespoon vanilla extract together in a large bowl with a flexible spatula until fully incorporated, 4 to 5 minutes. The mixture will be thick.

Step 2

Cover and refrigerate for 30 minutes. Meanwhile, heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place 1/2 cup powdered sugar in a medium bowl.

Step 3

Portion and coat one cookie at a time: Scoop out a heaping tablespoon of the dough (it may be a little sticky) and drop into the powdered sugar. Toss with your hands until fully coated, then place on the baking sheet, spacing them evenly apart, 12 per sheet.

Step 4

Bake for 8 minutes. Rotate the baking sheets from bottom to top and from front to back. Bake until the powdered sugar has cracked and cookies are browned around the edges, about 8 minutes more. Let cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack and let cool completely.

Shelley is a recipe tester at The Kitchn with a degree in print/online journalism and experience in food styling assistance. She is a lover of all things sweet and fried! When she isn’t in the kitchen she enjoys doing nails and cuddling with her Cavalier King Charles. 

Shelley Wang

Cheeseburger Salad

french fries (optional)

onion

neutral oil,

beef

kosher salt,

Worcestershire sauce

prepared yellow or Dijon mustard

garlic powder

black pepper

mayonnaise

mustard

pickle brine

honey

Kosher salt

cherry or grape tomatoes, halved

cheddar cheese, shredded (about 1 cup)

dill pickle chips,

sesame seeds (optional)

Make ahead: The beef mixture can be cooked up to 2 days ahead and refrigerated in an airtight container. The dressing and all of the toppings can be prepared up to 1 day ahead and refrigerated in separate airtight containers. Reheat the beef in the microwave or over medium heat on the stovetop.Storage: Only assemble the salads you plan to eat in one sitting. Refrigerate leftover beef and toppings in separate airtight containers for up to 4 days. Reheat the beef in the microwave or over medium heat on the stovetop.

Rachel Perlmutter

Cook 12 ounces frozen french fries according to package directions if using. Meanwhile, peel and halve 1 medium onion. Finely chop half of the onion, and thinly slice the other half.

Heat 1 teaspoon neutral oil in a large skillet over high medium-heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and slightly softened, about 4 minutes. Add 1 pound lean ground beef and 1/2 teaspoon kosher salt. Cook, breaking it up into small pieces with a wooden spoon, until cooked through and deeply browned in spots, 8 to 10 minutes.

Remove the skillet from the heat. Stir in 4 teaspoons Worcestershire sauce, 2 teaspoons prepared yellow mustard, and 1/2 teaspoon garlic powder. Taste and season with more kosher salt and black pepper as needed.

Stir 1/3 cup mayonnaise, 1 to 2 tablespoons prepared yellow mustard, 2 tablespoons pickle brine, and 1 tablespoon honey together in a small bowl. Taste and season with kosher salt as needed.

Step 5

Divide 1 shredded medium head iceberg lettuce between 4 bowls. Top with the fries if using, seasoned beef, sliced onions, 2 cups halved cherry tomatoes, 4 ounces shredded cheddar cheese, and 1/2 cup dill pickle chips. Drizzle with the dressing. Garnish with 4 teaspoons toasted sesame seeds if desired.

At The Kitchn, I develop all of your favorite recipes and help you discover your most beloved grocery finds. I have more than 17 years of recipe development experience, including time spent in cookbook test kitchens and on Alton Brown’s culinary team. My two kids have lots of opinions on dinner.

Patty Catalano

This is the easiest flatbread you’ll ever make.

Cottage Cheese Bread

Cooking spray

(16-ounce) container cottage cheese (not fat-free)

eggs

salt

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Christine Gallary

Arrange a rack in the upper third of the oven and heat the oven to 375ºF. Line a 13x18-inch rimmed baking sheet (half-sheet pan) with parchment paper, then coat the paper and edges of the baking sheet lightly with cooking spray.

Place 1 (16-ounce) container cottage cheese, 4 large eggs, and 1/4 teaspoon kosher salt if desired in a blender or food processor. Blend until very smooth.

Transfer onto the baking sheet and spread into an even layer with an offset spatula, going all the way to the edges. Sprinkle evenly with 1 teaspoon dried herbs if using.

Bake until set and golden brown, 25 to 30 minutes. Let cool for 5 minutes. Cut in half crosswise into 2 flatbreads, or make 2 cuts perpendicular to each other to cut into 4 smaller flatbreads.

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Cool Whip Cookies

Cheeseburger Salad

Cottage Cheese Bread

Top 3 dorm therapy recipes from across the web

The most viewed dorm therapy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cool Whip Cookies

Cheeseburger Salad

Cottage Cheese Bread

The most viewed dorm therapy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine