Blueberry pie cookies are a super soft baked cookie that tastes just like a warm fresh baked blueberry pie! These cookies are swirled with a homemade blueberry pie filling, baked pie shell crumbles, then dusted with a bit of nutmeg. If you want a show-stopping cookie these are IT!
Now you know I love a good chocolatey cookie, and most of the time I’m reaching for whatever has the most dark chocolate in it. I mean, just browse my cookie recipes if you need any more convincing.
But sometimes I just crave something that’s not so heavy or rich, where the flavors are a bit lighter and fresher. That’s just what you get with these blueberry cookies! They are loaded with flavor but don’t have the same heaviness of something like a double chocolate cookie.
HOW TO MAKE THE BLUEBERRY PIE FILLING
What makes these cookies the best blueberry pie cookies is you don’t just stir in the berries, but you’ll make a simple blueberry pie filling that gets swirled throughout the cookie dough.
It’s super easy to make and takes about 5 minutes!
First. Add the blueberries, sugar, and salt to a small pot.
Second. Turn the heat on the medium low and mash the berries, they’ll get easier to mash as they heat up.
Third. Once you’ve got most of the berries mashed and it’s looking saucy, add the corn starch. Cook for 5 minutes until thickened.
That’s it! Just pour into a bowl and allow it to cool before mixing into the cookie dough. You’re going to LOVE the flavor this adds to the cookies.
Just look how gorgeous the filling looks swirled in the cookie dough! And I haven’t even mentioned the other best part…there’s baked pie shell mixed in too! These are unlike any blueberry cookie you’ve ever had.
COOKIE MAKING TIPS
I want these cookies to come out perfectly for you. Here are some tips and tricks!
Keep an eye on the cooking blueberries. When you’re making the blueberry pie filling make sure to stir the pot frequently. With all of the sugars they can scorch the bottom of the pot easily.
Allow the filling to cool. Make sure you let the blueberry pie filling cool before adding it to the bowl of cookie dough. If it’s too warm it could melt the cookie dough.
Only swirl the filling a few times. The idea is to get a beautiful marbled swirled look in the cookies, you don’t want to completely blend the filling into the dough. I like to make a few dollops of filling over the cookie dough, then a few gentle folds to mix.
Bake on parchment paper. Not only do I like baking on parchment cookie for that soft cookie texture, but it also makes cleanup extra easy, especially since some of the blueberry filling will bake onto the sheet.
Chill the dough. Don’t skip the dough chilling! This dough is super soft at first, so pop it in the fridge for 20 minutes so you don’t end up with cookies that spread too thin.
The colors will settle. As the cookies settle and cool, in the next day or so you’ll notice some of the blueish pie filling that has blended with the yellow cookie dough has created some teal. There’s nothing wrong with the cookies just a little color mixing!
HOW TO STORE THE COOKIES
Because these are super moist and loaded with fresh fruit I recommend keeping these stored in an airtight container in the fridge. You can keep them on the counter at room temp the day you bake them, but after that get them in the fridge. This will help them last longer and prevent of the berries from going bad.
I actually REALLY like the chilled version of the cookies, right out of the fridge. But if you want that fresh from the oven warmth pop them in the microwave for about 10 seconds.
Got blueberries? Try some of these berry delicious recipes!
Lemon blueberry scones
Blueberry butter
Pumpkin blueberry muffins
Blueberry pastries
And here are more of my favorite cookies that use fruit!
Strawberry dark chocolate cookies
Double chocolate raspberry cookies
Apple pie cookies
Blueberry Pie Cookies
Blueberry pie cookies are a super soft baked cookie that tastes just like a warm fresh baked blueberry pie!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 15 cookies
- Category: Cookies
- Method: Bake
- Cuisine: American
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. Start by preparing the pie shell crumbles. Thaw one refrigerated pie shell and use a pizza cutter to slice in half. Return the one half to the fridge to use in other recipes, then bake the half according to package directions. Mine baked at 450 degrees for 10 minutes. Allow to cool, the add to a bowl and crush into pieces.
2. Prepare the blueberry filling. Add the blueberries, white sugar, and salt to a small pot over medium low heat. Mash the berries until a sauce starts to form, the berries will get easier to mash as they heat up. Add in the corn starch and stir to blend into the berry sauce. Cook for 5 minutes, stirring often, if needed reduce the heat to low. Pour into a heat proof bowl and allow to cool.
3. Melt the butter and add to a large mixing bowl. Stir in the brown sugar and vanilla extract. Before mixing in the egg yolks make sure the mixture is not hot or else it could scramble the eggs.
4. In another bowl, combine the flour, salt, and baking soda. Add the dry ingredients into the wet ingredients and stir to combine.
5. Pour in the crushed pie shell and stir. Lastly, dollop the cooled blueberry pie filling over top and give a few gentle folds to swirl the filling without completely mixing it into the dough. You want a marbled appearance with clearly defined swirls of berry pie filling. See in post above for an example photo!
6. Chill the dough for 20 minutes. When there is a few minutes left on the chill time preheat the oven to 350 degrees and line a baking sheet with parchment paper.
7. Scoop the cookie dough onto the prepared baking sheet, sprinkle with a dash of nutmeg and bake for 10-12 minutes. Allow to rest on the baking sheet for 5 minutes before removing to a plate.
Enjoy! Store leftover cookies in the fridge to maintain freshness. As the cookies some areas where the blue filling has blended with the yellow cookie dough there will be a teal appearance to the color. They are fine to eat!
Notes
After these have cooled, keep leftover cookies in the fridge to ensure they stay fresh the longest.
You’ll only need half of one refrigerated pie crust. Save the other have and use it to cut shapes for chicken pot pie or an apple pie.
Could I add white chocolate chips to this recipe?
yes you could try that!