Lemon white chocolate chip cookies

Lemon white chocolate chip cookiesThese are the cookies that my husband brings for his work party every year, and every year they get eaten the fastest.

Lemon White Chocolate Chip Cookies*

  • 2 1/2 cups all purpose flour
  • 1 tsp of baking soda
  • 1 tsp of kosher salt
  • Zest of one large lemon
  • Juice of one large lemon
  • 1 cup softened unsalted butter
  • 3.4 oz vanilla pudding instant mix
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 11 oz bag of Ghiradelli white chocolate chips


  1. Cut butter into tablespoon slices and place in the bottom of the mixer. Set your egg out on the counter. Do this first then prep the rest of your ingredients
  2. Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, salt, vanilla pudding. Set aside.
  4. Crack egg into a small cup and whisk with vanilla.
  5. On medium speed cream butter for about three minutes.
  6. Add sugars to butter and mix until light and fluffy about 3-4 minutes.
  7. Scrape down the sides and then add in the egg mixture. Mix until it resembles cottage cheese (so slightly lumpy, but well mixed).
  8. Add in lemon and lemon juice to butter mixture and mix until just blended.
  9. Add all of the flour mixture to the bowl. Mix just a little by hand (so it doesn’t puff out when you start the mixer), and then mix on low speed only until barely blended.
  10. Stir in white chocolate chips chocolate chips.
  11. Bake for nine minutes, then rotate the pan 180 degrees and bake for two additional minutes. Let cool on the pan for 3-4 minutes then transfer to a cooling rack to cool completely.
  12. Will keep in an air tight container at room temperature for 3-5 days.

*Recipe based on Picky Palate’s white chocolate lemon pudding cookies.

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