Ingredients
Ingredients
- 1 15.25 oz. box white cake mix
- 1 3 oz. box orange gelatin (such as Jello)
- ¼ cup vegetable oil, divided
- 2 large eggs, divided
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare: Start by heating your oven to 350°F/180°C (160°C for fan ovens). Line two half-size baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the white cake mix, orange gelatin, vegetable oil, and one egg. Mix these together until well blended. If the dough is too thick, use a spatula to fold it gently until smooth.
- Add Chocolate: Fold in the white chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Bake: Using a medium (2 tablespoon) cookie scoop, place dollops of dough on your prepared baking sheets, making sure to leave about 2 inches between each cookie for spreading.
- Baking Time: Bake the cookies for 9 minutes, or until the edges are just set and are starting to turn golden.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
Notes
- Space the cookies well, as they will spread.
- For a fun variation, try making crinkle cookies by rolling the dough balls in powdered sugar before baking.
- Enhance the cookies with a lemon drizzle made from fresh lemon juice and zest mixed with powdered sugar.
- Store the cookies in an airtight container at room temperature and enjoy them within 2-3 days for the best freshness.
These creamsicle orange cookies are not only a joy to make but also a hit at any occasion. Enjoy the process and the delicious outcomes!