Description
Sweet and buttery Blueberry Pie Cookies are a delightful mix of pie and cookie. Featuring a buttery crust, tangy blueberry filling, and a white chocolate drizzle, these mini desserts are perfect for any occasion!
Ingredients
Scale
For the Cookie Crust:
- ½ cup (113g) unsalted butter, softened
- ⅓ cup (38g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup (124g) all-purpose flour
For the Filling:
- 1 cup blueberries (fresh or thawed frozen)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
For the Topping:
- ¼ cup (43g) white chocolate chips
- 1 tsp vegetable oil
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray mini muffin pans with floured nonstick cooking spray.
- Prepare the Dough: In a mixing bowl, cream the butter until smooth. Add powdered sugar, vanilla, and salt, then mix in the flour gradually until the dough forms.
- Shape the Cookie Crusts: Roll 1 tablespoon of dough into balls and press into mini muffin cavities, shaping into a crust.
- Make the Filling: Toss the blueberries with sugar, cornstarch, and lemon juice until evenly coated.
- Fill and Bake: Spoon the blueberry filling into the cookie crusts. Bake for 20–25 minutes, or until the edges turn golden. Cool completely before removing from the pan.
- Make the Drizzle: Melt the white chocolate chips with vegetable oil in the microwave. Drizzle over cooled cookies and let set before serving.
Notes
- If using frozen blueberries, thaw and drain well before use.
- Store in an airtight container for 3 days or freeze for up to 3 months.
- You can skip the white chocolate drizzle and dust with powdered sugar instead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g