Blueberry Pie Cookies
These blueberry pie cookies are the closest thing to blueberry pie without being blueberry pie. The base is a brown butter cookie swirled with frozen blueberries and blueberry jam. The topping is a “pie crust crumb” that tastes EXACTLY like pie crust (just without all the work). The entire recipe can be done in less than 40 minutes! The dough does not need any time to rest, so you are just 40 minutes away from some delicious blueberry pie (cookies).
How do I make that jam swirl?
Once you have mixed your cookie dough ingredients, you will dollop little spoonfuls of jam on top of the dough. Using a knife or spoon you will swirl these pools of jam into thick ribbons in the dough. Make sure to really swirl the jam into the dough evenly so that you can have little bits of it in every bite! However, too much jam can change the texture of the dough and cause the cookies to spread more. On average, each cookie should have NO more than a tablespoon of jam, so as tempting as it seems, do not add any extra jam to the dough! When the cookies are baked, feel free to top them with as much extra jam as you desire!
What You’ll Need
This recipe requires super simple ingredients that you may already have on hand!
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- All purpose flour
- Baking powder
- Salt
- Frozen Blueberries
- Blueberry jam
HOW CAN I STORE THESE COOKIES?
These cookies are enjoyed fresh out of the oven, if possible! Since they are a muffin hybrid with real fruit, they have a more limited shelf life than other more traditional cookies. To store, put them in an airtight container on a layer of parchment paper (so they don’t stick) and place them in the refrigerator for up to 3 days. Alternatively, you can freeze this scooped dough!
HOW CAN I FREEZE BLUEBERRY PIE COOKIES?
Great news- these cookies freeze beautifully! Just scoop out the dough onto a sheet of parchment paper in a single layer. Then scoot that sheet into a gallon-sized plastic bag and squeeze as much air out as possible. These will stay fresh while frozen for up to 3 months. When you want to bake them, just place the dough balls directly onto a cookie sheet and bake as the recipe describes, adding on 1-2 extra minutes of bake time to compensate for the frozen dough temperature!
In Action
The perfect pi day recipe idea!! Blueberry pie cookies might be better than blueberry pie.
Watch Video
Ingredients
Cookies
- 1 cup unsalted butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg and 1 egg yolk room temperature
- 2 1/2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ Teaspoon Salt
- 1/4 Cup frozen blueberries
- 2 tablespoons blueberry jam
Pie Crust Crumbs
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoons kosher salt
- 1/2 cup unsalted butter, melted 8 tablespoons/1 stick
- 1 tablespoon water
Instructions
Make the Crumbs
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper
- In a medium bowl, combine all pie crust crumb ingreidents and mix with a non-stick spatula
- Spread crumbs onto lined parchment sheet and break into small pea sized pieces, leaving a few large quarter sized pieces
- Bake for ten minutes
Make the cookies!
- Line two cookie sheets with parchment paper and preheat the oven to 350F
- Brown the butter- in a medium saucepan place both sticks of butter over medium heat
- Increase heat to medium-high until butter starts to bubble and foam
- Swirl the pan as it foams until the butter is changing color and moving from amber to brown- the butter will brown quickly so remove from heat when you see the brown color!
- Pour the now browned butter into a small heatproof bowl and set it to the side to cool
- In a large bowl, combine the cooled brown butter, and both sugars and mix with a nonstick spatula until light and fluffy
- Add in egg+egg yolk and mix again
- In a small bowl combine all of the dry ingredients (flour, baking powder, salt) then mix with a fork or whisk
- Add dry ingredients to the sugar and egg mixture, then mix with a nonstick spatula to form a thick dough
- Add in frozen blueberries and mix gently
- Dollop the jam on top of the dough and scrape through the dough with a knife. Do not add too much jam or else the cookies will spread too much!
- Using a 3-tablespoon cookie scoop, scoop dough balls, making sure to get the jam swirl at the top of the cookie
- Place cookies onto a sheet tray and top with the par-baked pie crust crumbs- be generous!
- Bake for 10-13 minutes until edges are browned and cookies are puffed
- Let cool for 20 minutes and enjoy!
Made the cookies- very yummy. What kind of blueberries did you use? I didn’t seem to have as many in my dough and I would have liked a few more in each cookie. Thank you!