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Easy Blueberry Pie Crumble Cookies

These Blueberry Pie Crumble Cookies are the perfect combination of a soft, buttery cookie base, juicy blueberry pie filling, and a crumbly streusel topping. They’re easy to make, bursting with fruit flavor, and give you the comforting taste of blueberry pie in cookie form. Perfect for parties, afternoon snacks, or a sweet treat with coffee, these cookies will become a favorite in no time.

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Hand or stand mixer
  • Small saucepan (for optional homemade filling)
  • Measuring cups and spoons

Ingredients

  • Cookie Dough:
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • Blueberry Filling:
  • 1 cup blueberry pie filling store-bought or homemade
  • For homemade: Simmer 1 cup fresh blueberries 2 tablespoons sugar, 1 tablespoon lemon juice, and 1 teaspoon cornstarch until thickened.
  • Crumble Topping:
  • ¼ cup unsalted butter melted
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon

Instructions

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • Make the Cookie Dough:
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  • Beat in the egg and vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
  • Prepare the Crumble Topping:
  • In a small bowl, mix the melted butter, flour, brown sugar, and cinnamon until crumbly.
  • Assemble the Cookies:
  • Scoop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Make a small indentation in the center of each dough ball using your thumb or the back of a spoon.
  • Fill each indentation with a teaspoon of blueberry filling.
  • Sprinkle the crumble topping over the blueberry filling.
  • Bake the Cookies:
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.