Go Back
Blueberry Lemon White Chocolate Chip Cookies
Jessica

Blueberry Lemon White Chocolate Chip Cookies

Soft, chewy cookies filled with fresh blueberries, bright lemon zest, and creamy white chocolate chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Chilling time 30 minutes
Total Time 1 hour 4 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 174
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 4 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoons fresh lemon juice
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup fresh blueberries washed and thoroughly dried
  • 3/4 cup white chocolate chips

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • parchment paper
  • Cookie scoop
  • Wire cooling rack

Method
 

  1. Prepare the oven: Line two baking sheets with parchment paper and heat the oven to 350°F.
  2. Cream the butter mixture: Beat the softened butter, cream cheese, granulated sugar, and brown sugar until creamy and slightly fluffy.
  3. Add the wet ingredients: Mix in the egg, vanilla, lemon zest, and lemon juice until evenly blended.
  4. Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, and salt. Add to the wet mixture in two additions, mixing gently until just combined.
  5. Add the fillings: Fold in the white chocolate chips, followed by the blueberries. Handle the berries gently to prevent crushing.
  6. Shape and chill: Scoop two tablespoons of dough per cookie, arrange on the baking sheets, and chill for 30 minutes.
  7. Bake: Bake for 11 to 14 minutes, until the edges are set and the centers remain slightly soft.
  8. Cool: Leave the cookies on the baking sheet for 8 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Pat fresh blueberries completely dry before adding them to the dough.
  • Use frozen blueberries without thawing if fresh berries are unavailable.
  • Chill the shaped dough to prevent excessive spreading.
  • Store cooled cookies in a loosely covered container for up to 3 days or freeze for up to 2 months.