12ouncesmeltable almond bark or white chocolate chips
Line a baking tray with parchment paper and set aside.
In a large bowl, combine the lemon cake mix, vegetable oil, eggs, and vanilla. Stir until well incorporated. Place the bowl in the refrigerator for 30 minutes to chill.
Set the oven temperature to 350. Remove the bowl from the refrigerator.
Scoop out 1-inch balls of dough and place them on the baking tray about 2 inches apart. **see note in “tips” section.
Bake for 8-10 minutes. Do not overbake.
Remove the baking tray from the oven and let the cookies cool on a cooling rack.
Melt the almond bark in the microwave in 30-second intervals until smooth.
When the cookies are cooled, drizzle the almond bark over the cookies. Let them sit for an additional 5-10 minutes or place them back in the refrigerator to set.
Serve with your favorite glass of milk.
To Store: Place you cookies in an airtight container and store them at room temperature for up to 7 days. You can also refrigerate them to extend their lifespan for up to two weeks.
To Freeze: Once the cookies have cooled, freeze them in a freezer bag or freezer-safe container for up to 3 months. When you’re ready to enjoy the cookies, place them on the counter and let them come to room temperature.
Cake mix cookies tend to be very delicate, so make sure you do not make the dough balls too big. You can also lightly press down on the tops with the bottom of a glass.
Make sure the cookies have completely cooled before adding the melted almond bark.
Using parchment lined baking sheets will keep the cookies from sticking and make them easier to remove to a cooling rack.