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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.
How many cookies do you get out of the bash of dough.
18 one tablesooon size cookies.
Dorothy (in Auntie Em’s voice), I LOVE your recipes! I have NEVER made anything from you that I didn’t like! Having said that…I LOVE blueberries, want to make these cookies NOW. Question…can I use dried blueberries? I have a SH_T load of them & aside from just snacking on them, I’d LOVE to bake with them. Any recipe I HAVE seen are messes that I WOULD not make. I trust you.
Thank you so much! I haven’t ever tried using dried in baking, but if you do, maybe rehydrate them for 5-10 minutes in hot water. Drain well then they should work no problem!
I love this recipe so much!! I’ve made it a few times with blueberries and just tried it with cut up strawberries and it was amazing!! We used whipped cream instead of melted chocolate and they were delicious!
These were fabulous with my home canned blueberry pie filling. Made these for a cookout on the 4th. Thanks for sharing! Btw, I found a gadget on amazon to tamp the mini muffin cookie dough down. Over the moon happy with these!❤️
Can canned blueberry pie filling be used for this recipe instead of the homemade?
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