Since it might as well be summer here in SoCal, I decided to share what I think is a summery recipe for mini blueberry pie cookie cups! Cookie cups are a fun thing to try if you’ve never made them before, and they’re like an escape from traditional cookies that offer so many more opportunities for parings. My caramel apple cookie cups are still one of my favorite recipes, but you can use cookie cups as a base to fill with so many things. In this case, pie!
I used a sugar cookie cup base (exactly like your usual cookie recipe!) and filled each one with homemade blueberry filling and then topped with a small dollop of homemade whipped cream. If you want to simplify the recipe, you can absolutely swap the filling and whipped cream for store bought. Cookie cups are a great individual dessert perfect for parties, and they’re actually quite simple. If you can make cookies, you can make cookie cups!
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp corn starch
- Pinch of salt
To make the cookie cups, preheat the oven to 350 degrees and grease a mini muffin pan with cooking spray.
In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar together. Then add the egg and vanilla and mix to combine. Scrape the bowl and mix in the dry ingredients on low speed until just combined. Use a spoon or cookie scoop or scoop out small balls of dough and place in each mini cavity, pressing each piece in lightly with your fingers. The dough should touch the sides but not be impacted. Each cavity should be about 3/4 full.
Bake for about 8 minutes until the edges are very lightly brown. Remove from the oven and immediately press a teaspoon or tablespoon into each piece of dough. This will give it the cup look. Look cool in the pan.
- 1 cup blueberries (fresh or frozen)
- 1/2 tsp lemon juice
- 3 tbsp granulated sugar
- 1 tsp corn starch
In a small saucepan on the stove, combine the blueberries, sugar and lemon juice. On low heat, let the blueberries break down and form a syrup, stirring occasionally with a spoon or spatula. Once it’s formed a light syrup and the blueberries remain whole but soft (about 5 minutes), add the corn starch and mix to combine. The corn starch acts as a thickening agent. Set aside or move to the fridge to cool completely.
For the whipped cream:
- 1 cup heavy whipping cream
- 1 cup powdered sugar
To make the whipped cream, whip the heavy cream on high speed with a whisk attachment for several minutes, adding powdered sugar a little at a time until peaks form.
To assemble the cookie cups, carefully remove the cookie cups from the pan, add a spoonful of cooled blueberry filling and top with a dollop of whipped cream. You can store these for about two days once assembled, but note that the blueberry filling will eat away at the cookies the longer they sit, so I recommend that you assemble them right before serving. You can store the individual parts of the recipe for several days without any problems.
So, do they taste like summer? Enjoy!