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Stack of Blueberry Pie Cookies topped with white chocolate drizzle.
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4.23 from 31 votes

Blueberry Pie Cookies

These EASY Blueberry Pie Cookies are a shortbread cookie filled with blueberry pie and topped with white chocolate. The perfect holiday or anytime cookie!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 18
Calories: 108kcal
Author: Dorothy Kern
Cost: $7


For the Cookie:

  • ½ cup (113g) unsalted butter , softened
  • cup (38g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup (124g) all purpose flour

For the Filling and Topping:

  • 1 cup Blueberries (see note)
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (8g) cornstarch
  • 1 teaspoon lemon juice
  • ¼ cup (43g) white chocolate chips
  • 1 teaspoon vegetable oil


  • Preheat oven to 350°F. Spray mini muffin pans with floured nonstick cooking spray.
  • Place butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Beat butter until it’s smooth, then beat in powdered sugar. Beat in vanilla and salt and then slowly mix in flour. Beat until batter forms.
  • Drop 1 tablespoon balls of cookie dough into each mini muffin pan cavity. Press it up the sides of the pan, creating a crust. I find it's easiest to use the back of a wooden spoon or thick handle/glass to press the cookies (rather than using my fingers).
  • Drain blueberries well if thawed. Toss with sugar, cornstarch, and lemon juice. Evenly divide between the cookies, adding some of the liquid that collects in the bottom of the berry bowl but not too much.
  • Bake for 20-25 minutes, or until the sides start to get golden in color. Cool completely before removing from pan.
  • To top: stir white chocolate chips and vegetable oil in a small microwave safe bowl. Heat on 50% power in 30 second increments, until melted and smooth. Add to a small sandwich bag with the tip cut off and drizzle over cookies. Let set before serving.
  • Store in an airtight container for up to 3 days. Or freeze for up to 3 months.


  • Blueberries: You can use fresh or frozen, but if you use frozen make sure they're thawed and drained well. I love using the mini wild blueberries in these, but regular size are fine too (I've made them both ways).
  • You can skip the white chocolate drizzle and just dust these with powdered sugar if you want.
  • Easily double the recipe, or make them in larger muffin pans.


Serving: 1cookie | Calories: 108kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 499mg | Fiber: 1g | Sugar: 6g