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5-Ingredient Lemon White Chocolate Cookies with Cake Mix Recipe

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  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These 5-Ingredient Lemon White Chocolate Cookies combine the zesty brightness of lemon with the creamy sweetness of white chocolate for a delightful treat. Made effortlessly using lemon cake mix and simple pantry staples, these cookies are perfect for a quick and impressive homemade dessert.

Ingredients

Scale

Cookie Dough

  • 1 box lemon cake mix
  • 2 eggs
  • ⅓ cup vegetable oil

Coating

  • ⅓ cup confectioners sugar

Topping

  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil or shortening (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats and set aside.
  2. Mix Dough: In a large mixing bowl, combine the lemon cake mix, eggs, and vegetable oil. Beat thoroughly for about 2 minutes until the dough is smooth and uniformly mixed.
  3. Coat Dough Balls: Pour the confectioners sugar into a small bowl. Using a 1½ tablespoon cookie scoop, scoop out dough portions and roll each into a ball. Then roll each ball in the confectioners sugar to coat evenly.
  4. Arrange on Baking Sheets: Place the sugared dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading while baking.
  5. Bake Cookies: Bake the cookies for 10 to 12 minutes or until they are lightly golden and puffed. Immediately after removing from the oven, create a small indent in the center of each cookie using a teaspoon to prepare for the chocolate topping. Let cool on the pan for about 5 minutes.
  6. Melt White Chocolate: While the cookies cool, melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between bursts, until smooth. If the melted chocolate is too thick, stir in the optional coconut oil or shortening to loosen the consistency.
  7. Add Chocolate Topping: Spoon about ½ to 1 teaspoon of the melted white chocolate into the indent on each cooled cookie, filling the center.
  8. Set and Serve: Allow the white chocolate to set completely at room temperature. Once set, store the cookies in an airtight container and enjoy.

Notes

  • If preferred, use silicone baking mats to prevent sticking instead of parchment paper.
  • Ensure not to overbake the cookies; they should remain soft and slightly golden.
  • The coconut oil or shortening in the chocolate topping helps achieve a smooth, pourable consistency.
  • Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
  • For a stronger lemon flavor, add a teaspoon of lemon zest into the dough while mixing.

Find it online: https://recipes.mbeams.com/5-ingredient-lemon-white-chocolate-cookies-with-cake-mix-recipe/