Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large bowl, combine the white cake mix, orange jello powder, and orange zest, gently rubbing the zest into the dry mixes.
- Add the softened butter and room-temperature eggs to the bowl, mixing on medium speed until a soft dough forms.
- Pour the white chocolate chips into the dough and fold them in using a spatula.
- Use a 1-tablespoon cookie scoop to shape the dough into balls and place them on the prepared baking sheets, leaving space between each.
- Bake the cookies for 10 to 13 minutes until the edges are lightly golden and the centers look soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack to cool completely.
Nutrition
Calories: 103kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 24mgSodium: 94mgPotassium: 39mgSugar: 8gVitamin A: 65IUCalcium: 43mg
Notes
Room temperature butter and eggs are essential for a smooth dough. Don't overmix the dough once combined to keep cookies tender. For a stronger orange flavor, increase the zest or add some orange extract. Store in an airtight container at room temperature for up to 5 days; cookies freeze well for up to 3 months.
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