Everyone who knows me for more than 7 seconds knows that I am a chocolate freak. I need it every day. {every damn day} I know I am not alone and that makes me feel comforted somehow.

I don’t know. Stay with me.

I don’t have a huge arsenal of non-chocolate desserts that I make a lot, but this one right here is a favorite. And it shocks me every time.

A couple of things. 1. I’m not a blueberry OR a white chocolate lover. 2. Somehow this cookie STILL tops my list of cookies I actually dream about at night.

I’ve not posted this recipe before because I was protecting it… hoarding it away for myself because when I make one this good I have a difficult time surrendering it to another set of human hands. {I have my faults… I recognize this}

However, so many people have asked for it recently that I am caving. Caving like a scared little kid who tried to no avail to protect their swiss cake rolls from the hands of the sweaty bully at lunch time. HERE YOU GO. TAKE IT. JUST STOP STARING AT ME WITH THOSE NEEDY, DEMANDING EYES.

So here you go, loves! My favorite cookie ever ever. It’s a fluffy vanilla cookie with the unexpected addition of cream cheese, dried blueberries, lemon zest and white chocolate chips. You can also substitute dried cranberries, orange zest and dark chocolate chips! {OH!} Or switch out the cream cheese for goat cheese, add 2 teaspoons cream of tarter and then roll the dough balls in cinnamon + sugar and BAM you have the best snickerdoodles ever. {HELLO} So many possibilities.

Finding good base cookie recipes that you can get creative with add-ins is so fun. This is one of those cookies. Light, fluffy, delicious and easy to tweak with your favorite bits and bobs laying around your pantry.

You’re going to start by whisking all of your dry ingredients together then set aside. Then cream together the butter + sugar + cream cheese until light and fluffy. Add the vanilla + egg + lemon juice + zest and paddle on HIGH for 5 minutes before you add your dry ingredients. Easy!

*makes 12-18 cookies
2 sticks room temperature unsalted butter (16 tablespoons or 1/2 pound)
248 grams granulated sugar (1 1/4 cups)
57 grams cream cheese (2 ounces)
1 teaspoon pure vanilla extract
1 large egg, room temperature
juice and zest from 1 large lemon
352 grams all purpose flour (2 3/4 cups)
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup dried blueberries
3/4 cup white chocolate chips


1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
2. In a mixing bowl fitted with the paddle attachment, cream together your room temperature butter, sugar and cream cheese until light and fluffy. About 3-4 minutes.
3. To the mixing bowl, add the vanilla, egg, lemon juice and zest and paddle on HIGH speed for 5 minutes.
4. Add the dry ingredients and paddle on low until just combined. Scrape down the bowl once in the process.
5. Add the dried blueberries and white chocolate chips and fold in with a spatula.
6. Portion out using a 1/3 cup scoop and place 2 inches apart on the parchment lined cookie sheet. Chill in the freezer for an hour or so.
7. Preheat your oven to 350 degrees and line two sheet pans with parchment or Silpat. Directly from the freezer, bake for 16-18 minutes. You want the bottom edges to barely start turning light brown and then take them out. Cool completely on the cookie sheet. Try not to eat them all before your people get home.

All images by Matthew Ray.


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