Lemon & Jelly Bean White Chocolate Chip Cookies
  • 1 and ¼ cup all-purpose flour
  • 1 and ¼ cup Duncan Hines Signature Lemon Supreme Cake Mix
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 and ½ teaspoons vanilla extract
  • 1 cup milk chocolate chips
  • Starburst Jelly Beans
  1. In a medium sized bowl, sift flour, cake mix, and baking soda making sure there are no clumps. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Add egg and vanilla and beat until creamy.
  2. Add the sifted flour mixture to the wet ingredients and mix until just combined. Be careful as to not over mix the dough. Fold in chocolate chips.
  3. Cover and refrigerate dough for at least 1 hour or place in the freezer to speed things up. If you skip this step, the cookies will spread into one big cookie. Womp.
  4. Preheat oven to 350 degrees. Prepare two large cookie sheets with parchment paper or foil.
  5. Roll cold dough into balls 1 tablespoon in size and line them on baking sheet. For best results, shape dough balls to be taller than they are wide. Bake for 8-10 minutes. Remove from oven and press jelly beans into the cookies. Bake for another 2 minutes until edges are slightly browned. The key is to under cook the cookies for a soft, chewy cookie. Overcooking will yield a crunchier cookie.
  6. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to completely cool.
Recipe by Iriemade at https://iriemade.com/lemon-jelly-bean-white-chocolate-chip-cookies/