Minutes Prep time: 15
Minutes Total time: 30
Servings: 24
Difficulty: Intermediate
1 pkg (17.5 oz each) sugar cookie mix
1/2 cup unsalted butter, softened (1/2 cup = 1 stick)
1 egg
4 slices (1/8th each) leftover Marie Callender's® Blueberry Pie
1/2 cup white chocolate chips
1-1/2 teaspoons vegetable oil
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 2 mg | 0 |
| Carbohydrate | 23 g | 8% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 8 g | 12% |
| Iron | 1% | |
| Calories | 169 kcal | 8% |
| Sodium | 77 mg | 3% |
| Protein | 1 g | 3% |
| Saturated Fat | 4 g | 22% |
| Sugars | 14 g | 1% |
| Vitamin C | 0 |
Preheat oven to 375°F. Stir together cookie mix, butter and egg in large bowl until soft dough forms. Shape dough into 1-inch balls. Place on ungreased baking sheets 2-inches apart. Bake 5 minutes.
Remove cookies from oven. Using back of a 1/2 teaspoon measure, indent each cookie. Fill indentation with 1/2 teaspoon blueberry pie filling; discard pie crust. Bake additional 5 to 7 minutes until edges are golden brown. Let stand 2 minutes on baking sheets. Transfer to wire racks to cool completely
Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 20 seconds; stir. Microwave on HIGH 20 seconds more or until softened; stir until mixture is melted completely. Drizzle mixture over cookies using end of a butter knife.
Blueberry Pie Thumbprint Cookies
