These little blueberry pie cookies are quick and easy to make and are WAY better than your average blueberry pie recipe! They pack in so much flavor and are mini, which makes them the perfect thing to bring to parties and share with friends!
This recipe is literally one of my favorite things in the entire world. Pie is GREAT, but making pie dough is stressful. I’ve decided that a cookie is the best way to eat pie. PLUS, making an entire pie is not always practical- it requires a plate and a fork. Skip the fuss of a huge traditional pie with these little grab and go bites of heaven.
With a soft, all-butter cookie cup, the options are endless. Today, I filled them with fresh blueberries and drizzled with white chocolate. It’s an entire pie, in one little bite.
I came across this recipe in a Pinterest search (what else), and found this recipe from CrazyforCrust. I had been searching for something fun and new to do with blueberries since I always buy too much fruit and never know what to do with it all! Answer: blueberry pie cookies.
I was mostly intrigued by this recipe because in place of a layered flaky pie crust, there is a delicate, soft & buttery shortbread cookie. I promise you won’t even miss flaky pastry in this dessert. This treat still rings ‘pie’ to me, but it’s way better with the cookie.
So you have this crazy good cookie, and then your teeth sink into a sweet, tart, cool pie filling. All in a perfect little bite. Absolutely fantastic.
If you want to create a fun recipe of your own, take the cookie cup part and try adding different fillings! I’ve done a quick and easy lemon meringue & s’mores filling, so yummy and perfect for summer!
- 1/2 c (or 1 stick) unsalted butter softened
- 1/3 c powdered sugar
- 1 tsp vanilla extract (I subbed in lemon to pair with the blueberries)
- 1/4 tsp salt
- 1 1/4 c all purpose flour
- 1 c fresh (washed and dried) or frozen blueberries (thawed and drained well)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/4 c white chocolate chips
- 1 tsp vegetable oil
Preheat oven to 350°F. Spray mini muffin pans with nonstick spray.
Beat butter in the bowl until smooth, then add in powdered sugar and fully incorporate.
Add in vanilla and salt and then slowly mix in flour. Beat until batter forms.
Drop 1 tablespoon balls of cookie dough into each of the mini cupcake form. Using your fingers, press the dough up the sides of the pan as evenly as possible.
In a separate bowl, toss the blueberries with the sugar, cornstarch, and lemon juice. Evenly spoon the blueberries into each muffin, adding just a tad bit of the liquid that collects in the bottom of the bowl.
Bake for about 15-20 minutes, or until the sides start to get golden in color. It took even a little longer for me. At the 15min mark, just be sure to keep an eye on them.
Cool completely before removing from pan.
Prepare the drizzle, 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. Don’t heat this mixture up to quick! Your chocolate could seize.
Add to a small sandwich bag with the tip cut off and drizzle over cookies. Let set before serving.
These will last about 3 days stored in an airtight container.
Recipe from: Crazy for Crust