Description
These Lemon Blueberry White Chip Cookies are a delightful combination of tangy lemon, sweet blueberries, and creamy white chocolate chips in a soft, chewy cookie. Perfect for a summer dessert or anytime treat!
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins:
- 1 cup dried blueberries
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
- Stir in Mix-Ins: Fold in the dried blueberries and white chocolate chips.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until lightly golden. Cool on baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, add ½ teaspoon lemon extract.
- Store cookies in an airtight container at room temperature for up to 5 days.
