If cookies aren’t at the top of your long weekend to-do list, I urge you to make room for these buttery soft pillows. After my first experience adding cream cheese to cookie dough, I became an instant convert; a second flavor variation of “cheesecake” cookies seemed inevitable.
Golden Meyer lemon zest cuts through the richness of the cream cheese and white chocolate chips, adding welcome brightness. For true indulgence, mix up a batch of Meyer lemon ice cream and make ice cream sandwiches – it’s the best way to celebrate the weekend.
Cream Cheese, Lemon & White Chocolate Chip Cookies
2 cups flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1 1/2 Tbsp Meyer lemon zest
1/2 cup sugar
1/2 cup unsalted butter, at room temperature
4 ounces reduced-fat cream cheese, softened
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups white chocolate chips, divided
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Place Meyer lemon zest and white sugar in a food processor and pulse for 1 minute. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add lemon-sugar and brown sugar to cream cheese mixture and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in 1 cup white chocolate chips. Cover dough and chill in the refrigerator for at least 4 hours or up to overnight.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Top cookies with remaining white chocolate chips (5 to 6 per cookie), pressing gently to adhere. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Yield – 30 cookies
Calories – 130 (per cookie)
Carbs – 16