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Blueberry Lemon White Chocolate Chip Cookies

Blueberry lemon white chocolate chip cookies are mixed with dried blueberries, fresh lemon, and white chocolate, then baked until the edges are lightly golden and the centers still look soft. Chill the dough for 30 minutes before baking for cookies with tender centers and bright citrus flavor.
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Prep Time 20 minutes
Cook Time 24 minutes
chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.33 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest finely grated (from 1 lemon)
  • 1 tbsp lemon juice fresh
  • 0.75 cup dried blueberries
  • 0.75 cup white chocolate chips

Equipment

  • 1 electric mixer
  • 1 18x13-inch sheet pan

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the egg, vanilla, lemon zest, and lemon juice until combined, scraping down the bowl as needed.
  4. Mix in the flour mixture on low speed just until no dry streaks remain.
  5. Fold in the dried blueberries and white chocolate chips.
  6. Cover the dough and refrigerate for 30 minutes.
  7. Heat the oven to 350°F and line an 18x13-inch sheet pan with parchment paper.
  8. Scoop the dough into 1 1/2-tablespoon portions and arrange 12 portions about 2 inches apart on the pan; keep the remaining dough chilled.
  9. Bake for 10–12 minutes, until the edges are lightly golden and set while the centers still look soft.
  10. Cool the pan completely before baking the remaining dough in batches.
  11. Let the cookies cool on the pan for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For tender cookies, keep the remaining dough chilled while each batch bakes. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free option, use dairy-free butter and white chocolate chips.