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Blueberry Pie Cookies

Blueberry Pie Cookies

  • Yield: 12 cookies



For the Cookies

  • 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

For the Filling

  • 1 c fresh (washed and dried) or frozen blueberries (thawed and drained well)
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice

White Chocolate Drizzle (optional)

  • 1/4 c white chocolate chips
  • 1 tsp vegetable oil


  1. Preheat oven to 350°F. Spray mini muffin pans with nonstick spray.
  2. Beat butter in the bowl until smooth, then add in powdered sugar and fully incorporate.
  3. Add in vanilla and salt and then slowly mix in flour. Beat until batter forms.
  4. 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.
  5. 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.
  6. 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.
  7. Cool completely before removing from pan.
  8. 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.
  9. Add to a small sandwich bag with the tip cut off and drizzle over cookies. Let set before serving.
  10. These will last about 3 days stored in an airtight container.


Recipe from: Crazy for Crust