Lemon Blueberry Piecooken

Inspired by a failed attempt at a Piecaken, the Piecooken is a simple concept with a simple execution.

Destroy a pie, put it in some cookie dough, bake it, and enjoy something that’s not quite like other cookies.

Ingredients

• 8 oz Unsalted Butter, softened
• 10 oz Granulated Sugar
• 1 tsp Baking Soda
• 2 tsp Diamond Crystal Kosher Salt or 1 tsp Table Salt
• 1 Large Egg
• 12.5 oz All-Purpose Flour
• 6 oz White Chocolate Chips
• 10-14 oz Blueberry Pie, frozen, roughly chopped, then placed back in the freezer until ready to use.
• 1 Lemon of Zest
• 1 tsp Lemon Extract (optional)
• 1/2 tsp Citric Acid dissolved into 1 tbsp water OR 1 tbsp Lemon Juice

Directions

1. Preheat oven to 350ºF, and line a rimmed baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, baking soda, and salt at medium-high speed until light and very fluffy. This should take about 4-5 minutes. Scrape down the sides of the bowl and continue creaming for another minute to ensure everything is evenly aerated.
3. Scrape down the bowl and beater again. Add the egg, lemon zest, lemon extract, and either the citric acid solution or lemon juice depending on which you're using. Continue mixing on medium-high speed until it is well combined.
4. Turn off the mixer and add the flour all at once. Mix at low speed until the flour has mostly disappeared and there are no large pockets of flour remaining. It shouldn't be a completely homogeneous dough yet, but nearly there.
5. Add the white chocolate chips and your pie chunks. Fold them into the dough by hand with a flexible spatula, being sure to scrape the sides and bottom of the bowl to incorporate any blobs of stubborn wet ingredients. Overmixing isn't a huge concern here, but the cookies will turn out better — both in texture and presentation — if you do your best not to break up the pie chunks. Breaking them up will cause your cookies to absorb all the moisture from the filling and that will give you caky cookies more akin to muffin-tops.
6. Portion the dough onto your lined parchment in 2.5 oz mounds, allowing space for spread, and bake at 350ºF until the edges have just started to brown and the middles look brown on the outside, but still a bit puffy/steamy on the inside, about 14 minutes.
7. Let the cookies cool on the pan until set, around 15 minutes, then transfer to a cooling rack.