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White Chocolate Chip Lemon Bar Cookies

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Thick and Giant Lemon Cookies loaded with White Chocolate Chips, Lemon Zest and Shortbread Cookie Crumbles. A perfect lemon bar in a cookie!
Servings 8 giant cookies

Ingredients

  • 1 cup unsalted butter cold
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs cold
  • 1 teaspoon pure vanilla
  • 2 Tablespoons lemon zest
  • 1 Tablespoon lemon elixir/emulsion/extract I used "PK Lemon Drop Elixir" but you can use lemon extract or emulsion here instead
  • 3 1/2 cup all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup white chocolate chips *reserve a few to press on top before baking
  • 1 cup crumbled lemon Oreos OR shortbread cookies *reserve 1/4 cup to press on top before baking

Instructions

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the eggs, vanilla, lemon zest and flavoring. Mix again until combined.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of the white chocolate chips and shortbread/Oreos, then mix in the rest on the lowest speed. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate and shortbread/Oreos.
  • Bake for 7-9 minutes. They should be slightly golden on the outside, slightly mounded in the middle, and thick/tall, and gooey in the center. Let them cool on the pan for 1 minute, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!