Blueberry Lemon White Chocolate Chip Cookies Recipe

I recently discovered a twist on a classic treat in these Blueberry Lemon White Chocolate Chip Cookies. The blend of tart lemon and juicy blueberries intertwined with white chocolate and cream cheese creates a surprising burst of flavor. Every bite reveals a delightful melding of unexpected textures and vibrant ingredients.

I’ve always been on the lookout for a cookie that feels different, and these Blueberry Lemon White Chocolate Chip Cookies totally delivered. I mixed softened 8 oz cream cheese with 1/2 cup of unsalted butter, granulated sugar and a bit of light brown sugar to create a super soft dough.

Adding 2 large eggs and 1 tsp vanilla extract not only enriched the flavor, but also helped keep the cookies extra tender. Plus, I tossed in the zest and juice of a lemon along with a cup of fresh blueberries that I lightly coated in flour so they don’t sink when baked.

When it came time for the finishing touch, 1 1/2 cups of white chocolate chips elevated the flavor completely. I loved how these cookies balanced the tang of lemon with the sweetness of blueberries and white chocolate.

They quickly became one of my favorite white chocolate blueberry cookie recipes.

Why I Like this Recipe

I like this recipe because the cookies turn out super soft and chewy since the cream cheese and butter really blend together in a way that makes every bite feel rich and smooth. I love how the fresh lemon zest and juice give a bright tangy kick that makes the sweetness of the white chocolate chips even more exciting and balanced. I also dig that the blueberries add a burst of fruity flavor and a little texture that makes these cookies feel extra special. Finally, I appreciate that the recipe is straightforward and easy to follow even if you arent a pro at baking, so I can whip up a batch whenever I feel like a treat.

Ingredients

• Cream cheese adds smooth tanginess and richness; its protein help balance flavors.
• Unsalted butter yields moist texture and depth; its fats also support golden browning.
• Sugar sweetens the cookies and helps create airy, crisp edges; pure carbohydrate boost.
• Lemon adds zesty tang and brightness; its juice supplies vitamin C and flavor spark.
• Blueberries contribute natural sweetness and fiber; their vibrant color makes the cookies pop.
• White chocolate chips provide creamy sweetness and smooth texture; they blend decadence with every bite.
• All-purpose flour form the cookie base structure; its mild carbs hold all ingredients together.

Ingredient Quantities

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 lemon, zested and juiced (roughly 2 tbsp juice)
• 1 cup fresh blueberries (lightly tossed in flour so they don’t sink)
• 1 1/2 cups white chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat the softened cream cheese, butter, granulated sugar and light brown sugar until the mixture is smooth.

3. Add the eggs one at a time with the vanilla extract and continue beating until thoroughly mixed.

4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda and salt.

5. Gradually beat the dry ingredients into your cream cheese mixture until just combined.

6. Stir in the lemon zest and lemon juice, mixing until the dough is evenly flavored.

7. Gently fold in the white chocolate chips and the fresh blueberries that were lightly tossed in flour so they dont sink.

8. Scoop tablespoon sized dollops of dough onto the prepared baking sheet, leaving enough space between each cookie.

9. Bake in the preheated oven for about 12-15 minutes until the edges look set.

10. Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Preheated oven
2. Baking sheet and parchment paper
3. Two mixing bowls (one large, one for dry ingredients)
4. Electric mixer or hand mixer
5. Whisk
6. Measuring cups and spoons
7. Spatula
8. Wire cooling rack
9. Tablespoon scoop or regular spoon for dollops
10. Small bowl (for lightly tossing blueberries in flour)

FAQ

Blueberry Lemon White Chocolate Chip Cookies Recipe Substitutions and Variations

• Instead of cream cheese, you can use thick greek yogurt mixed with a bit of heavy cream. It gives a similar rich texture but may be a bit tangier.
• If you dont have unsalted butter, try using an equal amount of coconut oil. Just let it melt slightly before mixing so it blends in well.
• For granulated sugar, you might swap it out with coconut sugar in a one-to-one ratio. It adds a slight caramel note to the cookies.
• All-purpose flour can be replaced by a gluten free flour blend if needed. Just keep in mind the texture may change a little so check the dough consistency.
• If white chocolate chips are hard to find, milk chocolate chips can be an alternative. They give a different flavor but still add a sweet, chocolaty twist.

Pro Tips

1. Make sure your cream cheese and butter are super soft before you start, since if they’re too cold youll end up with lumps that mess up the texture of the cookies.
2. When you fold in the blueberries, be extra gentle so you dont break them up too much and cause the juice to run in the dough, which could make your cookies too wet.
3. Use a cookie scoop or at least a similar measured spoon for each cookie so they all bake evenly; if some are bigger, they might not cook the same as the smaller ones.
4. Let your cookies chill on the baking sheet for a few minutes after taking them out, coz moving them too fast can cause them to crumble and lose that perfect shape.