cream cheese, lemon & white chocolate chip cookies


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.

Cream Cheese, Lemon & White Chocolate Chip Cookies | Tutti Dolci

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 | Tutti Dolci

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

  1. I need to start trying/using cream cheese to my cookies! Luv these recipes you’re featuring with Meyer Lemons. Mmmm…white chocolate with the lemon and cream must be fantastic!! 😉

  2. Lemon and white chocolate are quite a compelling pair! I imagine them to be the new black and white, silver and gold-a splash of tang and a burst of creamy, sweet goodness. What a voluptuous cookie!

  3. I just made scones this week with lemon and white chocolate, such a wonderful combination. I’m all set for a cup of tea now and a stack your delicious cookies. To me, a perfect way to spend a cold winter afternoon.

  4. GAWDGEOUS!! I can’t make these beauties this weekend because I’ve got this birthday cake thing going on… I’m turning 21! Again!!! 😉 BUT, I want to make them as soon as possible because you captured all my fave flavors in one!

  5. I haven’t tried this combo yet, but I’m sure once I do I’ll be hooked. Too bad you don’t live closer, I’d be happy to take some off your hands.

  6. Oh my. I love these flavors together! Lemon and white chocolate is one of the best things ever. And then you went and added cream cheese. YUMMY! 😀

    Which brand of white chocolate do you use, by the way? I like the shape of your chips. 🙂

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