Lemon White Chocolate Chip Cookies

Melt in your mouth white chocolate chips baked into a delicious lemon cake batter cookie.

Yield: 3 dozen cookies
  • 1 and 1/2 cup lemon boxed cake mix
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup white chocolate chips
  1. In a large bowl, whisk together boxed cake mix, flour, and baking soda. Set aside.
  2. In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg, vanilla extract, lemon juice, and lemon zest; mix until creamy.
  3. Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix batter. Fold in white chocolate chips.
  4. Cover and refrigerate dough for a minimum of one hour. Refrigeration makes dough easier to manage and helps cookie dough from over-spreading.
  5. Preheat oven to 350F degrees.
  6. Scoop chilled dough into tablespoon balls, or use a #50 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
  7. Bake 9-11 minutes, or until edges are slightly browned. Mine baked perfect at 10 minutes. Cookies may be soft in the middle, but will set as they cool.
  8. Cool cookies on baking sheet for 4 minutes, then transfer to a wire rack to cool completely. Eat & Enjoy!

Store Lemon White Chocolate Chip Cookies in an airtight container; will keep 4+ days.