This recipe transforms a basic cake mix into delightful, chewy cookies with a tangy lemon flavor and sweet white chocolate chips. It’s quick, easy, and perfect for when you need a sweet treat without a lot of fuss.
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Serve these lemon and white chocolate chip cookies as a delightful snack or dessert. They pair wonderfully with a cup of tea or a cold glass of milk.
These cookies are a fantastic way to use lemon cake mix for something other than a traditional cake, and gives you a quick and easy treat that’s bursting with lemon flavor and creamy white chocolate chips.
What’s great about these easy lemon white chocolate cookies?
- Quick, cake mix base
- Tangy lemon meets creamy white chocolate
- Chewy texture in every bite
- Easy for any baking skill level
- Ideal blend of sweet and citrus
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Easy Lemon White Chocolate Cookies (using a cake mix)
Ingredients
- 1 (15.25 ounce) box lemon cake mix, dry (I used Betty Crocker)
- 2 large eggs
- 1/4 cup melted butter (unsalted or salted)
- 1/4 cup vegetable oil
- 1 1/2 cups white chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- In a large bowl, add all of the ingredients except for the white chocolate chips and mix well with an electric mixer on medium-high. The dough will be thick.
- Add the white chocolate chips and fold in with a large spoon or silicone spatula.
- Use a medium-sized cookie scoop (or about 2 tablespoons worth of the dough) to scoop up cookie dough and place mounds of the cookie dough onto the baking sheet about 1 1/2 to 2 inches apart. Leave the cookie dough mounded up and do not mash down.
- Bake in the preheated oven for 12-14 minutes. The edges should be set but the centers will still look slightly undercooked. They will firm up as they cool.
- Remove the baked cookies from the oven and set the cookie sheet on a cooling rack for about 5 minutes, then transfer the cookies onto the wire rack and let cool completely.
Notes
Nutrition
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