Lemon White Chocolate Cake Mix Cookies
Easy Lemon Cake Mix Cookies with white chocolate chips! These soft cookies are super easy to make and really delicious.
Servings 24 cookies
- ½ cup (113g) unsalted butter melted
- 1 15.25 ounce box lemon cake mix
- 2 large eggs
- 1 ½ cups (255g) white chocolate chips
Place butter, cake mix, and eggs in a large bowl. Stir or mix until combined and no lumps remain. Stir in white chocolate chips.
Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone baking mat.Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat. Immediately after removing from the oven press a few more white chocolate chips on top for decoration. Cool at least 10 minutes before removing from the cookie sheet.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Use any brand or flavor cake mix that is approximately 15-16 ounces in size.
- Youcan do this same recipe using sugar-free cake mix as long as it’s around the same size box.
Serving: 1cookie | Calories: 179kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 173mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg