Blueberry White Chocolate Cookies

Buttery, chewy blueberry white chocolate chip cookies are an easy drop cookie filled with white chocolate chips, dried blueberries and just a hint of lemon. Deliciously different.

Course cookies

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 127kcal

Author Marye Audet-White

Ingredients

½ cup butter
½ cup shortening helps the cookies keep their shape
¾ cup sugar
¾ cup brown sugar packed
2 eggs
1 teaspoon vanilla
2 tablespoons grated lemon peel
2¼ cups all-purpose flour
¼ teaspoon freshly grated nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup dried blueberries
1½ cups white chocolate chips

Instructions

Preheat oven to 350°F.
Line a cookie sheet with parchment or silpat.
Cream together butter, shortening, and both sugars.
Add eggs, vanilla, and lemon peel; beat until well blended.
Mix dry ingredients together; stir into creamed mixture.
Blend well; add dried blueberries and white chocolate chips.
Drop by generous, rounded teaspoonfuls onto parchment baking sheets. Keep cookies about 2" apart.
Bake 8–10 minutes, removing from oven when just barely done.
Cool on pans 5 minutes; remove to cool

Notes

Storage:

Store in an airtight container with waxed paper or parchment between the layers. They'll be fine at room temperature for several days. Freeze for longer storage.

Tips:

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and better texture.
Avoid Overmixing: Mix the dough just until the dry ingredients are incorporated to keep the cookies tender.
Chill the Dough: If the dough feels too soft, chill it in the refrigerator for 30 minutes before baking to help the cookies keep their shape

Nutrition