Description
These Blueberry Pie Cookies combine the classic flavors of blueberry pie with a soft, chewy cookie texture. Featuring crumbled baked pie crust, a sweet and tangy blueberry filling, and a marbled appearance, these cookies offer a unique twist perfect for dessert lovers looking for something nostalgic yet easy to make.
Ingredients
Scale
Cookie 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 (baked and crumbled)
- 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
- Prepare pie shell crumbles: Thaw one refrigerated pie shell and slice in half using a pizza cutter. Return one half to the fridge for later use. Bake the other half at 450°F (232°C) for 10 minutes according to package directions. Let cool completely, then crush the baked pie crust into pieces and set aside.
- Make blueberry filling: In a small pot over medium-low heat, combine blueberries, white sugar, and salt. Mash the berries as they heat to form a sauce. Stir in corn starch until well blended. Cook for 5 minutes, stirring frequently, lowering heat if necessary to avoid burning. Transfer the filling to a heatproof bowl and allow to cool.
- Mix wet ingredients: Melt the butter and pour into a large mixing bowl. Stir in dark brown sugar and vanilla extract. Ensure the mixture has cooled before adding the egg yolks to prevent scrambling. Then mix in the egg yolks thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together flour, salt, and baking soda. Gradually add this dry mixture into the wet mixture, stirring until combined.
- Add pie crust crumbles: Fold the crushed baked pie crust into the dough. Then, gently dollop the cooled blueberry filling over the dough and fold lightly a few times to create a marbled effect without fully blending the filling.
- Chill dough: Cover the dough and chill in the refrigerator for 20 minutes. This step is crucial as the dough remains quite wet and needs firming. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper while chilling.
- Scoop and bake: Using a cookie scooper or spoons, portion the dough onto the prepared baking sheet, spacing them apart. Sprinkle with a dash of nutmeg. Bake for 10-12 minutes until edges are set. Let cookies rest on the sheet for 5 minutes before transferring to a plate to cool. Store leftovers in the refrigerator to maintain freshness.
Notes
- Do not skip chilling the dough; it is essential for texture and handling.
- Dough will be softer and wetter than typical cookie dough; do not add extra flour.
- The marbled blueberry swirls will create areas with a teal color, which is normal and safe to eat.
- Using refrigerated pie crust halves helps incorporate the classic pie crust flavor and texture.
- Store cookies in the fridge for best freshness since they contain moist filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
