Blueberry Pie Cookies

Blueberry Pie Cookies let you have blueberry PIE even though we’re into COOKIE season. Pie season is NOT over yet! You’ll love this easy cookie recipe!

BEST Blueberry Cookie Cups

But guess what? I decided that I still want to make pie in December. (What can I say? I’m a rebel.) But instead of making a traditional pie, I’m making PIE COOKIES.

I’m so smart.

Now, one of my favorite pies (blueberry) can be made into a Blueberry Pie Cookie: a shortbread cookie crust filled with blueberry pie filling and topped with white chocolate.

If these don’t scream cookie season, I don’t know what does!

Ingredients in Blueberry Pie Cookies

These cookies start with my favorite shortbread cookie dough. It’s a soft buttery dough that’s perfect for making cookie cups with. You simply press the dough into the bottom and up the sides of a mini muffin pan, creating a crust. Then you fill it with a homemade blueberry pie filling.

If you remember from other blueberry recipes I’ve made, my family prefers the “mini” blueberries in our baked goods. The technical term for these small blueberries is “wild”. Whenever I make baked oatmeal, cinnamon rolls, or baked pancakes, I always use these wild blueberries.

How to make Blueberry Pie Cookies

These wild blueberries are perfect for making Blueberry Pie Cookies because they fit into the shortbread crust perfectly. The berries are tossed with cornstarch, sugar, and lemon before they’re added to the crusts. They bake up in the oven just like pie, and once they’re cooled I drizzled them with white chocolate for garnish.

Not only are these blueberry pie cookies better than regular blueberry pie, but they’re pretty, bite sized, and perfect for holiday platters, parties, and gift giving.

Blueberry Pie Cookies

4.23 from 31 votes

These EASY Blueberry Pie Cookies are a shortbread cookie filled with blueberry pie and topped with white chocolate. The perfect holiday or anytime cookie!

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Yield 18

Serving Size 1 cookie

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Ingredients

 

For the Cookie:

• ▢ ½ cup (113g) unsalted butter , softened
• ▢ ⅓ cup (38g) powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 1 cup (124g) all purpose flour

For the Filling and Topping:

• ▢ 1 cup Blueberries (see note)
• ▢ 2 tablespoons (25g) granulated sugar
• ▢ 1 tablespoon (8g) cornstarch
• ▢ 1 teaspoon lemon juice
• ▢ ¼ cup (43g) white chocolate chips
• ▢ 1 teaspoon vegetable oil

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Instructions

• Preheat oven to 350°F. Spray mini muffin pans with floured nonstick cooking spray.
• Place butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Beat butter until it’s smooth, then beat in powdered sugar. Beat in vanilla and salt and then slowly mix in flour. Beat until batter forms.
• Drop 1 tablespoon balls of cookie dough into each mini muffin pan cavity. Press it up the sides of the pan, creating a crust. I find it's easiest to use the back of a wooden spoon or thick handle/glass to press the cookies (rather than using my fingers).
• Drain blueberries well if thawed. Toss with sugar, cornstarch, and lemon juice. Evenly divide between the cookies, adding some of the liquid that collects in the bottom of the berry bowl but not too much.
• Bake for 20-25 minutes, or until the sides start to get golden in color. Cool completely before removing from pan.
• To top: stir white chocolate chips and vegetable oil in a small microwave safe bowl. Heat on 50% power in 30 second increments, until melted and smooth. Add to a small sandwich bag with the tip cut off and drizzle over cookies. Let set before serving.
• Store in an airtight container for up to 3 days. Or freeze for up to 3 months.

Recipe Notes

• Blueberries: You can use fresh or frozen, but if you use frozen make sure they’re thawed and drained well. I love using the mini wild blueberries in these, but regular size are fine too (I’ve made them both ways).
• You can skip the white chocolate drizzle and just dust these with powdered sugar if you want.
• Easily double the recipe, or make them in larger muffin pans.

Recipe Nutrition

Serving: 1cookie | Calories: 108kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 499mg | Fiber: 1g | Sugar: 6g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Blueberry Pie Cookies are shortbread cookie cups filled with blueberry pie filling – these are easy to make and freeze great! They’re a fun cookie recipe anytime or for the holidays.