Lemon may be one of my favorites, but it’s not biased when I say that these Lemon Blueberry with White Chocolate Chip Cookies are truly sensational! I love the loaded lemon flavor of these cookies with bursting fresh blueberry flavor! Add the extra zest with the coarse sugar topping and really kick the lemon flavor up a notch!
Get ready to hide these Lemon Blueberry with White Chocolate Chip Cookies away from everyone else, they’re so good you won’t want to share!
To Make the Lemon Blueberry with White Chocolate Chip Cookie Dough…
In a large bowl, or the bowl of your stand mixer, cream together the softened butter and sugar until smooth and fluffy. Add the beaten eggs, baking soda, salt, lemon extract, and lemon zest and mix until creamy and smooth again.
Add the all-purpose flour to the wet egg mixture and combine until all of the flour is thoroughly incorporated, then add the white chocolate chips and mix until evenly distributed throughout the cookie dough.
Use a spoon to gently stir in the fresh blueberries, being careful to prevent breaking the berries.
Once combined, chill the lemon blueberry with white chocolate chip cookie dough in the refrigerator for at least an hour.
Baking the Lemon Blueberry with White Chocolate Chip Cookies…
Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet (I used two) with parchment paper.
Spoon the dough in heaping teaspoonful amounts onto the parchment paper lined baking sheets. Leave about 2 inches spacing between the cookies.
Sprinkle the coarse sugar (optional), plus additional zest of another lemon over the cookie dough before baking.
Bake in your preheated oven for 9-11 minutes, or until beginning to brown on the bottom edge.
Remove from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely. Serve immediately.
Enjoy!
*Store in an airtight container, and keep any remaining cookies refrigerated. Will keep for 5 days refrigerated.
Lemon Blueberry with White Chocolate Chip Cookies
Ingredients
- 1 c butter (2 sticks - softened, room temperature)
- 2 c sugar
- 2 large eggs (beaten)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp lemon extract
- lemon zest (zest from 1 whole lemon, minimum)
- 2 3/4 c all-purpose flour
- 1 c white chocolate chips
- 1 c blueberries (fresh)
- 2 Tbsp coarse sugar (optional)
Instructions
- In a large bowl, or the bowl of your stand mixer, cream together the softened butter and sugar until smooth and fluffy. Add the beaten eggs, baking soda, salt, lemon extract, and lemon zest and mix until creamy and smooth.
- Add the all-purpose flour to the wet mixture and combine until the flour is thoroughly incorporated, then add the white chocolate chips and mix until evenly distributed throughout the cookie dough. Use a spoon to gently stir in the fresh blueberries, being careful to prevent breaking the berries. Chill the combined lemon blueberry with white chocolate chip cookie dough in the refrigerator for at least an hour.
- Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet (or two) with parchment paper. Spoon the dough in heaping teaspoonful amounts onto the parchment paper lined baking sheets, leaving about 2 inches between the cookies. Sprinkle coarse sugar (optional) plus additional zest of another lemon over the cookie dough before baking.
- Bake in your preheated oven for 9-11 minutes, or until beginning to brown on the bottom edge. Remove from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely. Serve immediately.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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