Tangy Lemon Cream Cheese & White Chocolate Chip Cookies
A tangy lemon cream cheese cookie sprinkled with mini white chocolate chips. Put some sunshine in your life!
- 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
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