|Prep Time:||10 min|
|Cook Time:||12 min|
|Serving Size 1 cookie|
|Amount per Serving|
|Calories from Fat||60|
|Total Fat||6 g|
|Saturated Fat||1.5 g|
|Trans Fat||0 g|
|Total Carbs||16 g|
|Dietary Fiber||0 g|
|Vitamin A||0 %|
|Vitamin C||0 %|
White Chocolate & Cranberry Crackle Cookies
- 1 box (16.5 oz.) yellow cake mix [or vanilla cake mix ]
- 2/3 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 egg
- 1/4 cup water
- 1 package (6 oz.) white chocolate chips
- 1/2 cup dried cranberries
- 1 tsp. grated lemon peel
- Preheat oven to 350°. Spray baking sheets with no-stick cooking spray; set aside.
- Combine cake mix, Hellmann's® or Best Foods® Real Mayonnaise, egg and water in large mixing bowl until smooth. Stir in white chocolate chips, cranberries and lemon peel. Drop dough by rounded tablespoonfuls, 2 inches apart on prepared baking sheets.
- Bake 10 minutes or until bottoms are golden brown. Cool 1 minute on wire rack; remove from sheets and cool completely.
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