Are you ready to indulge in a cookie that perfectly balances zesty lemon flavor with the creamy sweetness of white chocolate? Look no further! These Tangy Lemon Cream Cheese White Chocolate Chip Cake Mix Cookies are not just any ordinary treat; they are a delightful explosion of flavors that will leave your taste buds dancing with joy. With just a handful of ingredients and a mere 22 minutes from prep to plate, you’ll be amazed at how easy it is to whip up a batch of these scrumptious cookies. Whether you’re hosting a gathering or simply treating yourself, these cookies are sure to impress. Dive into the recipe and discover the magic of lemon and cream cheese combined in a cookie that’s simply irresistible!
Ingredients
- 1 box lemon cake mix
- 1/2 cup cream cheese, softened
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat them together on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
- Add the two large eggs to the cream cheese and butter mixture. Mix well until fully incorporated.
- Stir in the vanilla extract, mixing until evenly distributed throughout the batter.
- In a separate bowl, combine the lemon cake mix and baking powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the white chocolate chips gently using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set. The cookies may look slightly underbaked, which is fine as they will continue to cook on the baking sheet.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Tangy Lemon Cream Cheese White Chocolate Chip Cake Mix Cookies with a glass of milk or your favorite beverage!
Tips
- Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature for easier mixing and a smoother batter.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined to keep your cookies soft and chewy.
- Chill the Dough: If you have time, chilling the cookie dough for about 30 minutes can help enhance the flavors and prevent the cookies from spreading too much while baking.
- Watch the Baking Time: Keep an eye on the cookies as they bake. They should be lightly golden at the edges but still soft in the center for that perfect texture.
- Add Zest for Extra Flavor: For an extra zing, consider adding a teaspoon of lemon zest to the batter. It will intensify the lemon flavor and make your cookies even more delicious!
- Storage: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting enjoyment.Enjoy baking these delightful cookies and sharing them with family and friends!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
