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Blueberries n' Cream Cookies


  • 1 cup 8 oz. butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • juice and finely grated zest of 1 large lemon
  • 1 tsp. vanilla extract
  • 2 3/4 to 3 cups flour use less for thinner, crispier cookies
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1-2 cups white chocolate chips
  • 1 cup dried blueberries soaked in hot water and drained well before using


  1. Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper, or grease well.
  2. Whisk the flour, baking soda, and salt together and set aside. Cream butter and sugars until fluffy with an electric mixer. Add the egg, lemon juice and zest and vanilla extract and beat until combined. Add the dry ingredients in two or three additions, mixing just until the flour is incorporated. With the mixer on low, or by hand using a large wooden spoon, stir in the white chocolate chips and blueberries.
  3. Form the dough into balls about 1? in diameter and place on the prepared cookie sheets, leaving about 1 1/2-2? of space between the cookies. Bake for 10-12 minutes, rotating cookie sheets halfway through baking time. Let cool on baking sheets for a few minutes before transferring to cooling racks.