Puffy Lemon Cookies

Cook’s Notes: Lemon and white chocolate is a lovely combination. These puffy cookies start with a boxed cake mix (yup, I know). They are quick to make — I made a batch before work on a weekday — and you can make both individual cookies and bar cookies. Any flavor of cake mix or add-in will do. You could use 2 cups of chopped nuts instead of chocolate chips. My coworkers described them as “super yummy” and “tastes like the yellow Froot Loops.”

1 (~18 ounce) package Lemon flavor cake mix (any brand) with pudding in the mix
8 oz (1 cup) sour cream
2 large eggs
2 cups (12 oz bag) white chocolate chips

Heat oven to 350 degrees. Pour cake mix into the bowl of a stand mixer. Add the eggs and sour cream and beat 30 seconds low, until just blended. Turn the mixer to medium speed and beat for two minutes more. The batter will lighten in color. Beat in the chocolate chips. Batter will be stiff.

Use a Tablespoon scoop to drop batter onto greased cookie sheets, spacing cookies about 2 inches apart.

Bake for 8 to 10 minutes or until center is just set. Be careful not to let the bottoms get too brown. Cool completely on wire racks.

Alternate method: Put half the batter in a greased 8-inch square glass pan and bake for 25 minutes. I did this, and got 26 individual cookies (13 per cookie sheet) and one pan of bar cookies.

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