Description
These blueberry pie cookies are soft, chewy, and filled with homemade blueberry swirls and buttery pie crust crumbles. A perfect dessert hybrid between classic cookies and pie!
Ingredients
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
For the blueberry filling:
1 cup fresh blueberries
2 tablespoons white sugar
3 teaspoons corn starch
1/8 teaspoon salt
Instructions
1. Preheat oven to 450°F. Cut the refrigerated pie crust in half and bake one half according to package instructions. Let it cool, then crush into crumbles.
2. Prepare the blueberry filling by adding blueberries, sugar, and salt to a small saucepan. Cook over medium-low heat, mashing the berries gently.
3. Add corn starch and stir continuously. Cook for 5 minutes or until thick. Transfer to a heatproof bowl and allow to cool completely.
4. In a large bowl, mix melted butter, brown sugar, and vanilla. Once cooled, stir in egg yolks.
5. In a separate bowl, whisk together flour, baking soda, and salt. Add dry mixture to wet and stir until combined.
6. Fold in pie crust crumbles. Dollop blueberry filling on top of dough and gently swirl. Do not overmix.
7. Chill dough for 20 minutes. Preheat oven to 350°F and line a baking sheet with parchment.
8. Scoop dough onto sheet, sprinkle with nutmeg, and bake for 10–12 minutes. Let cool for 5 minutes before transferring.
Notes
Store cookies in an airtight container in the fridge for up to 5 days.
The dough will remain soft and wet — do not add more flour.
Teal or green tints in cookies are a natural result of blueberry reactions with egg yolk.
Dough can be frozen and baked later. You may also shape into bars for variety.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American