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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.
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Blueberry Pie Cookies
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
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
Chocolate Chip Macadamia Nut Shortbread
Cinnamon Sugar Blueberry Banana Bread
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.
These are some of the best things I have EVER put in my face hole! They were so delicious, I didn’t even get a chance to drizzle them with the white chocolate and no one thought they even needed it (I’ll still try next time). I don’t normally like shortbread but the cookie cup and blueberries are just perfection together. I didn’t even get to snap a photo, they were gone so quickly!
These are SO good! I always get compliments when I bring them places. I learned (after making a mess trying to use my fingers to press the crust up the sides of the mini muffin tins) to use the handle of the muddler I use for mixing cocktails….it’s a perfect fit and makes the exact size opening to hold 3-4 blueberries.
My husband is on a blueberry kick so I made these last night. Loved them!!!!!!!! I didn’t have a mini-muffin pan so I made half as thumbprint cookies and the other half in the regular muffin pan to see what worked better. The thumbprint version came out messy. All the juice bubbled out everywhere and turned the shortbread blue. The ones I made in the regular muffin pan came out looking more like mini pies than the thumbprints, just a bit thinner than yours made in the mini-muffin pan. I stuck with the 1 Tbsp of dough in each muffin cup, using my 1 Tbsp cookie dough scoop. You could double-up if you wanted more substantial cookies but I didn’t have much dough left. All were super yummy! But I wouldn’t hesitate to use a regular muffin tin for those who don’t have a mini-muffin tin…just make sure to spray each cup with nonstick spray.
I made these and the family LOVES them!! The cookie is great and so easy to make! thank you!
Can you freeze the blueberry pie cookies?
Yes!
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