Imagine the comforting flavors of a homemade blueberry pie, transformed into a delightful, hand-held cookie. These Blueberry Pie Cookies capture the essence of that classic dessert, offering a perfect blend of buttery cookie dough, sweet and tangy blueberry filling, and a hint of warm spice. Each bite is a burst of flavor and texture, a symphony of sweetness and warmth that will leave you craving more.
Why You Will Love This Recipe
These cookies are more than just a sweet treat; they are an experience. You’ll love these Blueberry Pie Cookies because they offer:
- Familiar Comfort: They evoke the nostalgic feeling of enjoying a slice of homemade blueberry pie, but in a convenient cookie form.
- Unique Texture: The combination of the soft, chewy cookie dough, the luscious blueberry filling, and the subtle crunch from the pie crust crumbles creates a textural masterpiece.
- Bursting Flavor: The sweet and tangy blueberry filling perfectly complements the buttery, rich cookie dough, creating a harmonious balance of flavors.
- Easy to Make: Despite their sophisticated flavor profile, these cookies are surprisingly easy to make, making them perfect for both experienced bakers and beginners.
- Perfect for Any Occasion: Whether you’re looking for a sweet treat to enjoy with your afternoon tea, a crowd-pleasing dessert for a party, or a thoughtful gift for a loved one, these Blueberry Pie Cookies are always a hit.
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
Preparation:
Step 1: Make the Pie Shell Crumbles:
Start by preheating your oven to 450°F (232°C). Thaw half of one refrigerated pie crust according to the package instructions. Place the thawed pie crust half on a baking sheet and bake for approximately 10 minutes, or until golden brown. Keep a close eye on it to prevent burning. Once baked, remove from the oven and allow it to cool completely. Once cooled, crush the pie crust into small, irregular pieces. You can use a rolling pin or your hands to achieve the desired crumble texture. Set the crushed pie crust aside for later use. These crumbles will add a delightful textural element to the cookies, mimicking the flaky crust of a traditional blueberry pie.
Step 2: Prepare the Blueberry Filling:
In a small saucepan, combine the fresh blueberries, white sugar, and salt. Place the saucepan over medium-low heat and gently mash the blueberries using a fork or potato masher. As the blueberries heat up, they will release their juices and begin to form a sauce. Continue to cook the mixture, stirring occasionally, until the blueberries are soft and the sauce has thickened slightly. This should take approximately 5-7 minutes.
Once the blueberries are saucy, stir in the corn starch. Ensure that the corn starch is fully incorporated into the mixture to prevent lumps. Continue to cook for another 5 minutes, stirring constantly, until the blueberry filling has thickened to a desired consistency. The filling should be thick enough to hold its shape but still be slightly saucy. Remove the saucepan from the heat and allow the blueberry filling to cool completely before using it in the cookie dough. Cooling the filling will prevent it from melting the cookie dough and ensure that the cookies hold their shape during baking.
Step 3: Make the Cookie Dough:
In a large mixing bowl, melt the butter. Allow it to cool slightly before proceeding to the next step. Once the butter is cooled, stir in the dark brown sugar and vanilla extract. Mix well until the sugar is fully dissolved and the mixture is smooth and creamy. It’s crucial to let the butter cool before adding the sugar to prevent the sugar from melting and creating a grainy texture.
Next, add the egg yolks to the butter and sugar mixture. Mix well until the egg yolks are fully incorporated and the mixture is smooth and homogenous. Be sure to use only the egg yolks, as the egg whites can make the cookie dough too thin.
Step 4: Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for the proper rise and flavor of the cookies.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. Mix until the dry ingredients are just incorporated and the dough comes together in a ball.
Step 5: Add Crumble and Filling:
Gently fold in the crushed pie shell crumbles into the cookie dough. Be careful not to overmix, as this can break up the crumbles and result in a less desirable texture. Once the crumbles are evenly distributed throughout the dough, gently swirl in the cooled blueberry filling, creating a marbled effect. Do not overmix at this stage, as this can cause the blueberry filling to bleed into the dough and result in a less visually appealing cookie. Aim for a rustic, marbled appearance, with streaks of blueberry filling running throughout the cookie dough.
Step 6: Chill the Dough:
Wrap the cookie dough in plastic wrap and refrigerate for at least 20 minutes. Chilling the dough helps to firm it up, which makes it easier to handle and prevents the cookies from spreading too much during baking. While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 7: Bake the Cookies:
Remove the cookie dough from the refrigerator and scoop it onto the prepared baking sheet, spacing the cookies about 2 inches apart. You can use a cookie scoop or a spoon to ensure that the cookies are uniform in size. Sprinkle each cookie with a pinch of nutmeg. The nutmeg adds a warm, aromatic spice that complements the blueberry filling and enhances the overall flavor of the cookies.
Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set. Be careful not to overbake the cookies, as this can make them dry and crumbly.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you transfer them.
COOKING Rating:
Easy
Serving Suggestions:
These Blueberry Pie Cookies are delicious served warm or at room temperature. They are perfect with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream. You can also serve them as part of a dessert platter or as a sweet treat for parties and gatherings.
Tips:
- For a richer flavor, use browned butter in the cookie dough.
- If you don’t have fresh blueberries, you can use frozen blueberries. Just be sure to thaw them completely and drain off any excess liquid before using them in the filling.
- For a more intense blueberry flavor, add a teaspoon of blueberry extract to the cookie dough.
- If you want to add a bit of crunch to the cookies, you can add a handful of chopped walnuts or pecans to the cookie dough.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Prep Time:
25 minutes
Cook Time:
22 minutes
Total Time:
47 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 220 per cookie
Protein: 2 grams
Sodium: 150mg
Conclusion
These Blueberry Pie Cookies are a delightful twist on a classic dessert. They are easy to make, bursting with flavor, and perfect for any occasion. Whether you’re looking for a sweet treat to enjoy with your family or a crowd-pleasing dessert for a party, these cookies are sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible Blueberry Pie Cookies. You won’t be disappointed!
Questions and Answers About This Recipe:
Q1: Can I use frozen blueberries instead of fresh blueberries?
A: Yes, you can absolutely use frozen blueberries in this recipe. However, it’s essential to thaw them completely and drain off any excess liquid before using them in the filling. This will prevent the filling from becoming too watery and ensure that the cookies hold their shape during baking.
Q2: Can I make the cookie dough ahead of time?
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. Be sure to wrap the dough tightly in plastic wrap to prevent it from drying out. When you’re ready to bake the cookies, simply remove the dough from the refrigerator and let it sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking.
Q3: Can I freeze these cookies?
A: Yes, you can freeze these cookies for up to 2 months. To freeze them, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. When you’re ready to eat them, simply thaw them at room temperature for about 30 minutes.
Q4: What can I use instead of pie crust crumbles?
A: If you don’t have pie crust on hand, you can substitute with crushed graham crackers or shortbread cookies. These will provide a similar textural element to the cookies.
Q5: Can I add a glaze to these cookies?
A: Absolutely! A simple glaze made with powdered sugar and milk or lemon juice would be a delicious addition to these cookies. Drizzle the glaze over the cooled cookies for a touch of extra sweetness and visual appeal. You could even add a hint of vanilla extract to the glaze for an extra layer of flavor.
