Easy Lemon White Chocolate Cookies (using a cake mix)

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.

Close up of easy lemon white chocolate cookies on a cooling rack.

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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.

Close up image of white chocolate lemon cookies made with a cake mix on a wire rack.

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

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Close up of easy lemon white chocolate cookies on a cooling rack.

Easy Lemon White Chocolate Cookies (using a cake mix)

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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Course: Dessert
Cuisine: American
Keyword: Easy Lemon White Chocolate Cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 30 cookies
Calories: 82kcal
Author: Kara @ Quick and Easy Baking

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
Have questions?Make sure to check out the Tips & FAQ section in the post!

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

How to Store: Store cookies in an airtight container for up to 5-6 days.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 82kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 30mg | Potassium: 31mg | Fiber: 0.02g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 0.05mg | Calcium: 20mg | Iron: 0.1mg
Baking at higher elevation?You’ll need to make adjustments for high elevations. This website does not specialize in that type of baking. Please take time to research high elevation baking websites for adjustments that should be made.
DislaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers!

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Pin image with collage of lemon cookies with white chocolate and text overlay.
Kara
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