Wild Blueberry White Chocolate Lemon Cookies

Tori Guy

"Change your average chocolate chip cookies into something far more tasty by substituting white chocolate chips for the chocolate chips and adding dried blueberries and a lemon drizzle."
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25 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  1. Preheat oven to 375 degrees. Sift flour, salt, and baking soda in a bowl and set aside.  Use an electrical mixer and beat butter and sugar on medium speed until fluffy.  Add eggs, vanilla extract and lemon and beat until blended. Slowly pour dry ingredients into mixture and beat until well mixed. Fold in white chocolate chips and dried blueberries.  Place parchment paper on baking sheet and scoop heaping tablespoons of dough onto baking sheet. Bake for 10 minutes or until edges are lightly brown.
  2. For Icing: Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the cookies.


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