Spring is on the onset and I’m craving some much needed sunshine!!! As I’ve mentioned a few times, I loathe…loathe winter and Indiana has some wicked, fierce cold weather. I get those crabby, winter blues, sort of like I’m living groundhog day in a rotation pattern with no end to the gloomy skies of gray, etc.
Doesn’t sound like a pretty picture does it? But alas…it comes! Sunshine on my shoulder makes me happy, right? Happily, it was 70 lovely degrees for mid-March today. Perfect for these Tangy Lemon Cream Cheese & White Chocolate Chip {Cake Mix} Cookies to make an appearance and shine!
Best part is, they don’t require much maintenance. Just 6 ingredients + toppings if desired.
The tangy, lemon citrus flavor balances with the creamy mini white chocolate chips and cream cheese in these easy cake cookies.
If you love lemon, you should definitely try the Lemon Burst Poke Cake, the Lemon Curd and the Triple Lemon Cupcakes! It’s what heavenly lemon dreams are made of!
I think Spring has finally arrived, at least that’s what I’m going with. I heard it’s supposed to be 40 degrees tomorrow, so let’s just pretend we did not hear that ugly, ugly, horrible rumor and concentrate on baking and eating these Tangy Lemon Cream Cheese & White Chocolate Chip {Cake Mix} Cookies.
Here’s the sunshine cookie recipe! Happy Baking!
Tangy Lemon Cream Cheese & White Chocolate Chip Cookies
Ingredients
- 1 package cream cheese 8 ounce, softened
- 1 ⁄4 cup butter softened
- 1 package lemon cake mix 18 ounce
- 1 ⁄4 teaspoon vanilla extract
- 1 egg
- 1 cup mini white chocolate chips or chunks
Instructions
- Pre-heat oven to 350.
- In large bowl, beat cream cheese and butter until light and fluffy.
- Mix in 1/2 of the cake mix, the egg and the vanilla until smooth, then add and stir in remaining cake mix.until just combined.
- Add and fold in mini white chocolate chips.
- Drop cookie dough by teaspoonfuls or use a small cookie scoop to drop the dough onto the baking sheet lined with parchment paper, non-stick spray or silicone baking mats.
- Bake 8-10 minutes.
- Optional: Decorate with sprinkles and white chocolate
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