Blueberry Pie Cookies With Granola
These chewy cookies feature a gooey blueberry pie center and crunchy granola texture, all wrapped up in a buttery cookie dough — baked and finished using the pressure cooker for optimal softness.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ¾ cups All purpose flour 210 grams
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Table salt or 1 ½ teaspoons kosher salt
- ¾ cup Dark brown sugar firmly packed; 160 grams
- 16 tablespoons Butter salted or unsalted; room temperature
- 2 Eggs large
- 1 tablespoon Vanilla extract
- 1 teaspoon Almond extract
- 4 cups Granola
- 21 ounces Blueberry pie filling 1 can; approx. 2 ⅓ cups
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and dark brown sugar until light and fluffy.
- Add eggs, vanilla extract, and almond extract. Beat until just combined.
- Gradually stir in the dry ingredients to the wet. Mix gently, then fold in granola.
- Scoop rounded tablespoons of dough onto baking sheets, 2 inches apart.
- Bake for 12–15 minutes or until edges are golden-brown.
- Cool on sheets for 5 minutes, then transfer to rack to cool completely.
- Optional: Finish in pressure cooker for a soft, chewy center using natural release.
Notes
Store cooled cookies in an airtight container for up to 3 days or freeze for longer. Warm before serving for best texture!