Lemon Crunch is a candy bark that I get at ABC Cakes in Orange.
Mixing it Up
Adding the Flour
Mixing in the Chips and the Lemon Crunch
All Mixed Up
Going into the Oven
Cooling on my Rack!
Lemon Crunch White Chocolate Chips Cookies
2 1/4 cups flour
1 teaspoon baking soda
1 cup butter
3/4 cup light brown sugar
1/4 cup sugar
1 3.4 ounce package lemon pudding mix
2 whole eggs
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
8 ounces lemon crunch
1 12 ounce bag white chocolate chips
yellow food coloring, optional
Preheat oven to 350 degrees F.
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Stir in the instant pudding (dry) until blended. Then stir in the eggs, vanilla, and lemon extract. Add the dry ingredients and mix well. Add the lemon crunch and then stir in the white chocolate chips.
Drop cookies by rounded spoonfuls onto parchment lined cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
These cookies can stick so I highly recommend the parchment paper! You can make them without the crunch (or with different flavors of crunch) and mix it up with different puddings and chips.