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Sweet Corn Cookies with Blueberry Pie Swirl

Skyler Bouchard / TODAY All Day
Cook Time:
15 mins
Prep Time:
20 mins
1 dozen

Chef notes

Delaware might be the “Small Wonder,” but these cookies are big, bold and full of personality. With this recipe, I wanted to pay homage to our state’s colors, blue and gold, which you can find on our welcome sign on state lines, at the University of Delaware and on our flag. I also chose delicious summertime flavors that remind me of weekends spent at the Delaware beaches. I grew up enjoying corn on the cob and blueberry pie with my family so these have a special place in my heart, plus I love a cookie that has a surprise filling in the center ... it’s like two desserts in one! 

Technique tip: Cold butter is essential so the cookies don’t fall flat in the oven, so don’t skip this step!

Swap option: My recipe incorporates masa harina, which is used to make yellow corn tortillas and has a distinct sweet corn aroma. If you don’t love corn like I do, swap the ⅔ cup of masa harina for ⅓ cup of masa harina and ⅓ cup of yellow corn flour or finely milled cornmeal. You can also use your favorite blueberry jam or preserves if you don't have time to make the filling.


  • cup cold unsalted butter cut into small cubes
  • 2⅔ cup all-purpose flour
  • 2/3 cup masa harina
  • 3 tablespoons cornstarch
  • teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup light brown sugar
  • 1/2 cup white granulated sugar
  • 2 cold eggs
  • cups blueberry pie filling (store-bought or see below if you want to make your own)
  • 1/2 cup crushed corn cereal like Cornflakes
For the filling
  • cups frozen blueberries
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 2 tablespoons cornstarch
  • 1/4 teaspoon kosher salt



Cut butter into small cubes. Place in a bowl and put it in the freezer. 


Preheat the oven to 400 F. Line a baking sheet with parchment paper or evenly coat with a thin layer of butter or nonstick spray.


In a mixing bowl, whisk together all of the dry ingredients.


In the bowl of a standing mixer or a large mixing bowl, add the brown sugar, white sugar and cold butter cubes. Using the paddle attachment, turn the mixer on low speed at first to cream the butter with the sugar. Increase the speed gradually, until the mixture has the texture of wet sand and the butter is fully folded in, without any chunks. Do not do this at high speed because it will melt the butter, which will cause the cookies to fall flat. Make sure to constantly scrape off sides of the bowl with a rubber spatula.


Add in the eggs and mix at medium speed until fully combined.


With the mixer on low speed, slowly add in the dry ingredients and mix at low speed until fully combined and a dough is formed.


Divide the dough into 12 equal-sized balls.


Place one of the balls of dough into your hand and flatten until it's about 1/2-inch thick. Place a tablespoon of blueberry pie filling in the center. Fold the edges of the dough around the filling and cinch the edges. Some of the filling will probably come out and that’s okay: It will just give the cookie a nice swirl! Form the dough into a ball shape, then dip it into the crushed corn flakes. Add to a sheet pan and repeat with the rest of the dough. Leave ample room between dough balls as they will spread significantly. 


Bake on the middle rack of the oven for 12 to 15 minutes until golden brown. Remove and let them cool for at least 10 to 20 minutes before serving. 

For the blueberry pie filling:


Add the blueberries and sugar into a saucepan over medium heat.


Fill a bowl or liquid measuring cup with the water and lemon juice. Add the cornstarch and mix until combined and there are no clumps to make a slurry.


Pour the liquid into the saucepan with the blueberries.


Add the salt and mix until combined. Cook over medium-high heat and stir constantly until thick, about 10 minutes.


Remove from the heat and place into a heatproof bowl. Allow the filling to come to room temperature, then store in the fridge for up to 2 weeks.