Happy Friday! I’m kicking off the summer season with these Mickey Chip Lemon Cookies! These extra large lemon cookies are packed with white chocolate and lemon chips. With some extra magical Mickey Chips, these delicious cookies are the perfect summer treat!
While I usually go for chocolate chip cookies, I do love a good lemon cookie. A few weeks ago I had a really good lemon chip cookie from a local bakery and so I took inspiration from that for these cookies. These cookies have lemon dough, lemon chips, and white chocolate chips. I used a large cookie scoop to make them jumbo sized, which also gives them a nice chewy edge with a soft center. To add an extra bit of magic, I made some white chocolate and lemon Mickey Chips!
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Start by making the Mickey Chips and they’ll need some time to chill. To make the chips, I melted down some white chocolate chips and some lemon chips and filled a couple small Mickey shape molds to make the two different kinds of Mickey Chips. I used some molds from Daiso, but there are some great ones on Amazon.
For both the Mickey Chips and the cookies I used Ghirardelli White Chocolate Chips and King Arthur Baking Lemon Chips. They’re currently out of stock at King Arthur, but there are alternatives available on Amazon. After pouring the melted white chocolate and lemon chips into the molds, scrape off any excess from the top and place them in the refrigerator until they’re firm.
Meanwhile, make the cookie dough batter by combining the flour, baking soda, lemon powder, and salt in small bowl. Then, beat the butter, granulated sugar, brown sugar and lemon juice in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture and then stir in the white chocolate and lemon chips.
Use a large cookie scoop to drop the dough onto the prepared baking sheets. I used this one from King Arthur Baking. If you’d like smaller size cookies, you can use a smaller scoop or a tablespoon. Chill the dough in the refrigerator for 30 minutes before baking.
Bake the cookies at 350 F for 12 -14 minutes or until golden brown around the edges. If you’re making smaller cookies, check them around 10 minutes. Cool the cookies on the baking sheets for 2 minutes. While they’re cooling, gently press a mixture of lemon and white chocolate Mickey Chips onto the tops of the cookies. Transfer the cookies to a wire rack to cool completely.
Once cooled, enjoy these Mickey Chip Lemon Cookies! Happy start of summer!
Mickey Chip Lemon Cookies
Ingredients
Mickey Chips
- ½ cup white chocolate chips
- ½ cup lemon chips
- small Mickey Mouse silicone molds
Lemon Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons lemon powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons lemon juice
- 2 large eggs
- 1 cup white chocolate chips
- 2 cups lemon chips
Equipment
- large cookie scoop
- piping bags
Instructions
Mickey Chips
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Place white chocolate chips in a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.
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Pipe the white chocolate into the silicone molds. Once filled, tap the mold on the counter to clear out any air bubbles.
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Scrap off excess chocolate using an offset spatula.
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Place the filled mold into the refrigerator to harden, about 15 minutes.
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Pop out the chocolate Mickeys and store in an airtight container until ready to use.
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Clean molds and repeat with lemon chips.
Lemon Cookies
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Preheat oven to 375° F. Line two baking sheets with parchment paper.
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Combine flour, baking soda, lemon powder, and salt in small bowl. Set aside.
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Beat the butter, granulated sugar, brown sugar and lemon juice in large mixing bowl until creamy.
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Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the white chocolate and lemon chips.
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Use a large cookie scoop to drop the dough onto the prepared baking sheets. Chill in the refrigerator for 30 minutes before baking.
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Bake the cookies for 12 -14 minutes or until golden brown around the edges. Cool the cookies on the baking sheets for 2 minutes.
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Gently press a mixture of lemon and white chocolate Mickey Chips onto the tops of the cooling cookies while they are on the baking sheets.
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Transfer the cookies to a wire rack to cool completely.