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Blueberry Pie Cookies Recipe

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★★★★

4 from 21 reviews

These Blueberry Pie Cookies combine the best of both worlds: the flaky, buttery texture of pie crust with the sweet and tangy burst of fresh blueberry filling, all in a delightful marbled cookie form. Perfectly soft and slightly tender with swirls of vibrant blueberry sauce, these cookies are a unique and delicious treat that pairs well with afternoon tea or a comforting snack.

Ingredients

Scale

Pie Crumble and Dough

  • 1 and 3/4 cups all purpose flour
  • 1 cup butter, melted and cooled
  • 1 cup dark brown sugar
  • 1/2 of one refrigerated pie crust
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • Nutmeg for dusting

Blueberry Filling

  • 1 cup fresh blueberries
  • 2 tablespoons white sugar
  • 3 teaspoons corn starch
  • 1/8 teaspoon salt

Instructions

  1. Prepare Pie Shell Crumbles: Thaw one refrigerated pie shell and slice it in half using a pizza cutter. Return one half to the fridge for another use, and bake the other half at 450°F (232°C) for 10 minutes as per package directions. After baking, allow it to cool and then crush into pieces in a bowl.
  2. Make Blueberry Filling: In a small pot over medium-low heat, combine blueberries, white sugar, and salt. Mash the berries as they cook to release their juices and form a sauce. Once warm and saucy, stir in corn starch until blended. Cook for about 5 minutes, stirring frequently and lowering heat if necessary. Remove from heat and pour into a heatproof bowl to cool.
  3. Mix Wet Ingredients: Melt the butter and place in a large mixing bowl. Stir in dark brown sugar and vanilla extract. Ensure the butter mixture is cool enough to avoid scrambling the egg yolks before adding the 2 egg yolks.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, and baking soda. Gradually add these dry ingredients to the wet ingredients, stirring to combine well.
  5. Add Pie Crumbles and Blueberry Filling: Stir the crushed pie shell pieces into the cookie dough. Then dollop the cooled blueberry filling on top and gently fold or chop a few times to create a marbled effect with visible swirls of filling rather than blending it completely.
  6. Chill Dough: The dough will be soft and wetter than typical cookie dough—do not add flour. Chill it in the refrigerator for 20 minutes to firm up. Preheat the oven to 350°F (177°C) while chilling and line a baking sheet with parchment paper.
  7. Scoop and Bake: Using a scooper or spoons, portion the dough onto the baking sheet as it will not roll easily. Sprinkle the cookies with a dash of nutmeg. Bake for 10-12 minutes until set. Let the cookies rest on the baking sheet for 5 minutes after baking before transferring to a plate. Store leftovers in the fridge to preserve freshness.

Notes

  • Chilling the dough is essential for proper texture and spread control; do not skip this step.
  • The dough remains quite wet and soft even after chilling, so use a scooper or spoons instead of rolling by hand.
  • The color of the cookies may have areas that appear teal where the blueberry filling blends with the dough; this is normal and safe to eat.
  • Leftover cookies should be refrigerated to maintain freshness.

Keywords: blueberry cookies, pie crust cookies, marbled cookies, blueberry filling, dessert cookies, baked treats

Find it online: https://epicrecipebox.com/blueberry-pie-cookies-recipe/