Homemade Blueberry Pie Cookies are made with a soft and tender sugar cookie crust and a sweet and juicy homemade blueberry pie filling. Serve warm with a scoop of ice cream for the perfect individual dessert for a special occasion dinner party or just because.
Sometimes I just have cravings for a sweet blueberry something, you know? Blueberry muffins, blueberry turnovers, blueberry pies, anything blueberry goes!
I already love my Lemon Blueberry Cookies, but recently, I've been getting into pie cookies (see below for recent creations).
So folks, here it is. My Classic Blueberry Pie Cookie recipe.
Sweet, juicy, succulent, and perfectly proportioned to make these sublime blueberry pies in cookie form!
For more pie cookie ideas check out my Boston Pie Cookies, Peppermint Pie Cookies, Eggnog Sugar Cookie Pies, and these Pumpkin Pie Cookies!
And in case you are wondering, I am using a Muffin Top pan to make these adorable individual pie cookies in.
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg, Vegetable Oil, Water
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Cornstarch, Salt
Fruit. Fresh Blueberries
How to Make Blueberry Pie Cookies
Make Cookie Bases
In a large bowl with an electric mixer, cream together Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
Mix in Egg and Vanilla Extract before adding Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes.
Scape down the sides of the bowl to ensure all ingredients are mixed together.
Gradually add the remaining dry ingredients until combined.
Using a Medium #50 Cookie Scoop place 1 scoop of cookie dough in each muffin top well. Add a second smaller scoop of cookie dough on top of the dough balls (Small size #60), or just eyeball a smaller scoop.
Using the bottom of a glass or a measuring cup that has been dipped in sugar, press the center of each cookie dough ball down flat.
The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps to prevent the glass from sticking.
Make Blueberry Filling
Wash the fresh Blueberries and remove any mushy or rotten fruit.
In a small saucepan add Water, Cornstarch, Sugar, and freshly washed Berries.
Heat the mixture over medium/high heat stirring as needed. As the mixture begins to boil continue to stir and scrape the bottom of the saucepan.
Break open about ⅓ of the berries and continue mixing together. Broken berries will create deep rich purple color.
Once the sauce reaches desired consistency remove it from the heat.
Assemble Cookies
Place about a tablespoon of blueberry pie filling into the well of each pie cookie. Do not overfill the wells.
Bake in preheated 350 F Degree Oven for 9-11 minutes. The edges of the cookies will be set and lightly golden brown in color when done.
Allow cookies to cool for about 5 minutes before moving them to a wire rack to cool completely.
Optional: Garnish with a dusting of powdered sugar and serve.
Storage & Freezing
Storage: Blueberry Pie Cookies can be stored in a sealed container at room temperature for up to a week. Best if enjoyed within 2-3 days
Freezing: Store these cookies in a sealed container and freeze them for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.
Substitutions & Variations
- Blueberries. Fresh blueberries are the best choice for these cookies to have the best blueberry flavor, but it's also a great way of using wild blueberries, and even frozen blueberries. Frozen blueberries have excess water in them though, so you may need to defrost and drain them first.
- Lemon. Add some lemon juice to the pie filling for an added bit of tartness, or squeeze a bit on top for an added tart flavor.
- Topping. Serve these cookies as they are, or add a drizzle of icing, a dollop of Vanilla frosting, or a dollop of cream cheese frosting to the top of each cookie for an extra special finish.
- Jam. You can use blueberry jam, blueberry conserve, or a store-bought blueberry pie filling instead of the homemade filling if you prefer or are short on time.
- Filling. Use other berries or fruit to make a variety of flavors. Try strawberries, raspberries, or cherries, to keep with the berry theme, or try apples for Classic Apple Pie Cookies!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal.
When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Preheat Oven.
A preheated oven is best when baking a chewy and soft cookie.
Room Temperature Ingredients.
Using softened Butter and a room-temperature egg is a must when baking.
Cookie Dough.
Chilling the dough is not necessary with this recipe.
Cookie Sheet.
This recipe calls for a Muffin Top Pan to make the individual pie cookies. However, this recipe can also be made by pressing cookies flat on the baking sheet and spooning blueberry filling into the center of the cookie.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Blueberry Pie Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookie Recipes
- Giant Sugar Cookie Pie
- Cranberry Macadamia Nut Cookies with White Chocolate Chips
- Cranberry Bars
- Fruit Pizza Cookies
- Lemon Cheesecake Bars
- Raspberry Thumbprint Cookies
- Strawberry Chocolate Chip Cookies
Blueberry Pie Cookie Recipe
Ingredients
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 1 Egg Large
- 1 tablespoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All Purpose Flour
Blueberry Filling Ingredients
- 1½ cups Blueberries Fresh
- 3 tablespoons Granulated Sugar
- 1 tablespoon Cornstarch
- ⅓ cup Water
Garnish
- 2 tablespoons Powdered Sugar (optional)
Instructions
Make Cookie Pie Base
- In a large mixing bowl cream together Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
- Mix in Egg and Vanilla Extract before adding Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes.
- Scape down the sides of the bowl to ensure all ingredients are mixed together.
- Gradually add the remaining dry ingredients until combined.
- Using a Medium #50 Cookie Scoop place 1 scoop of cookie dough in each muffin top well. Add a second smaller scoop of cookie dough on top of the dough balls (Small size #60), or just eyeball a smaller scoop.
- Using the bottom of a glass or a measuring cup that has been dipped in sugar, press the center of each cookie dough ball down flat. The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps to prevent the glass from sticking.
Blueberry Filling
- Wash the fresh Blueberries and remove any mushy or rotten fruit.
- In a small saucepan add Water, Cornstarch, Sugar, and freshly washed Berries.
- Heat the mixture over medium/high heat stirring as needed. As the mixture begins to boil continue to stir and scrape the bottom of the saucepan.
- Break open about ⅓ of the berries and continue mixing together. Broken berries will create deep rich purple color.
- Once the sauce reaches desired consistency remove it from the heat.
- Place about a tablespoon of blueberry pie filling into the well of each pie cookie. Do not overfill the wells.
- Bake in preheated 350 F Degree Oven for 9-11 minutes. The edges of the cookies will be set and lightly golden in color when done.
- Allow cookies to cool for about 5 minutes before moving them to a wire rack to cool completely.
- Optional: Garnish with a dusting of powdered sugar and serve.
Notes
- Store: Blueberry Pie Cookies can be stored in a sealed container at room temperature for up to a week. Best if enjoyed within 2-3 days
- Freezing: Store these cookies in a sealed container and freeze them for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Susan Powell
How do you prepare the muffin top pan?
Rebecca Johnston
Hi Susan, The muffin top pan that I use is non stick, so I do not do anything special to the pan. Place cookie dough into the well and press to make the individual cookie cups. Enjoy!
Rebecca Johnston
Using the Muffin Top Pan to create individual pie crust is just fun. Loaded with a fresh blueberry pie filling and it's spectacular!
Jules
These cookies are new to me but we loved blueberries and using them to make cookies is a game changer. They're elegant and delicious.
Rebecca Johnston
It's so fun to make mini pie cookies, everyone loves them
Lynn
These were SO good! I sprinkled them with some lemon zest and they were top notch delicious!
Min
Made this using fresh blueberries from the farmer’s market and it was so good!
Rebecca Johnston
Fresh Blueberries would be delicious! So happy to hear you loved them
Kathi
WOW, these were amazing and easy, I am going to have fun with my new pan.
Rebecca Johnston
The Muffin top Pan is fantastic for so many fun treats!
Grace
Loved this recipe. The individual pie cookies are so fun. Making homemade blueberry filling was delicious. The recipe is a huge success. Will make again for sure.
Rebecca Johnston
Always a great recipe making individual cookie pies. The homemade blueberry filling is wonderful.