Name: Peach Cobbler Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 16 ounces sugar cookie dough (store bought or homemade); 1/4 cup granulated sugar; 1 can peach pie filling (chopped); 3 Tablespoons all purpose flour; 3 Tablespoons brown sugar; 2 Tablespoons butter (cold); 1/4 teaspoon cinnamon; 1/2 cup powdered sugar; 2 1/2 teaspoons milk

Peach Cobbler Cookie Cups are the most delicious little bites! Made with a sugar cookie base, peach pie filling and a crunchy streusel topping, they’re easy to make and perfect for summer parties!

These Peach Cobbler Cookie Cups are the most delicious little bites! Made with a sugar cookie base and topped with peach pie filling and streusel topping, these cookies cups are easy to make and so tasty. Perfect for end of summer parties, lunchbox treats, or your last minute barbecue....if you love peach cobbler you'll go crazy for this bite sized alternative!

There’s nothing quite like peaches in summertime. They’re sweet and juicy and delicious… and the perfect start to the best summer treats! From Peach Cobbler Coffee Cake to Peaches & Cream Dump Cake to Peach Cobbler Baked French Toast and more… there’s no denying that peaches were made for summer.

And when you combine the deliciousness of peaches with the fun of bite sized cookie cups, you’re in for an extra special treat that everyone will LOVE.

There’s something about the chewy sugar cookie base that gets me every time, and the sweet peaches topped with buttery streusel? That just seals the deal. Not to mention….who doesn’t love a cute little bite sized treat? These Peach Cobbler Cookie Cups are perfect for sharing at parties, packing in lunch boxes, or delivering to teachers on the first day of school. (Peach is the new apple, haven’t you heard?)

what you’ll need for this recipe

Cookie dough – One package refrigerated sugar cookie dough OR substitute any flavor of cookie dough.

Pie filling – 1 can (22 ounces) peach pie filling. Use homemade if you prefer!

Streusel topping – A combination of flour, brown sugar, butter & cinnamon forms a deliciously crunchy streusel topping that’s sprinkled on before baking.

Glaze – A simple glaze made with powdered sugar and milk is drizzled on once the baked cookie cups have cooled.

Bake the cups. Divide refrigerated cookie dough into 24 equal pieces. Roll each into a ball, then roll in granulated sugar to coat. Place each cookie dough ball in a muffin cup and bake at 350° for 15 minutes.

Indent & fill. Remove from oven and press in the center of each cookie cup using a round wooden handle or the bottom of a shot glass. Fill the center of each cup with chopped peach pie filling.

Top with streusel. Prepare the streusel topping and sprinkle it evenly over the pie filling. Return to oven and bake for 5 minutes or until the edges are golden brown.

Cool & glaze. Remove from oven and cool completely on a wire rack. Gently twist cookie cups to remove them from the pan. Drizzle with glaze.

Recipe Variations

Use any flavor of refrigerated cookie dough OR substitute homemade sugar cookie dough
Use any flavor of pie filling (canned OR homemade. Try my homemade apple pie filling!)
Add chopped walnuts, pecans, or almonds
Add additional spices, such as nutmeg or cardamom
Add vanilla or almond extract to the powdered sugar glaze

Cookie cups can be stored in an airtight container at room temperature, or for longer periods of time in the refrigerator.

Tips: Removing Cookie Cups from the Pan

Be sure to grease the muffin pan generously. It helps to grease the top of the pan, as well.

Use cold cookie dough.

Bake cookie cups completely and allow to cool completely before attempting to remove.

Use a knife to loosen the cups from the sides of the pan, then twist to remove.