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. AmIright? So sweet and juicy and delicious…and the perfect start to the best baked treats.
Like Peach Cobbler Coffee Cake and Peaches & Cream Dump Cake and Peach Cobbler Baked French Toast (to die for!) Whether they’re fresh or frozen or canned, 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?)
And best of all, these little cuties could not be easier to make.
Just roll, fill, top, bake, and drizzle with that sweet glaze….and you’ll be everyone’s favorite person. Guaranteed.
HOW DO YOU MAKE PEACH COBBLER COOKIE CUPS?
- Divide refrigerated cookie dough into 24 equal pieces. Roll each into a ball, then roll in granulated sugar to coat.
- Generously grease a 24-cup mini muffin tin.
- Place each cookie dough ball in a muffin cup and bake at 350° for 15 minutes.
- 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 and top with streusel.
- Return to oven and bake for an additional 5 minutes or until edges are golden brown.
- Remove from oven and cool completely on a wire rack. Gently twist cookie cups to remove them from the pan.
- Drizzle with glaze.
HOW DO YOU REMOVE COOKIE CUPS FROM THE PAN?
Cookie cups can be tricky to remove from the pan. Here are my best tips for easy removal:
- 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.
HOW DO YOU STORE SUGAR COOKIE CUPS?
Cookie cups can be stored in an airtight container at room temperature, or for longer periods of time in the refrigerator.
Peach Cobbler Cookie Cups
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.
- 1 16 oz. package refrigerated sugar cookie dough
- 1/4 c. granulated sugar
- 1 can peach pie filling, chopped
- 3 Tbsp. flour
- 3 Tbsp. brown sugar
- 2 Tbsp. butter, cold
- 1/4 tsp. cinnamon
- 1/2 c. powdered sugar
- 2 1/2 tsp. milk
Preheat oven to 350°.
Divide cookie dough into 24 pieces. Roll each piece into a ball and roll in sugar to coat. Discard any remaining sugar.
Fill a well-greased 24 cup mini muffin tin with cookie dough balls. Bake at 350° for 15 minutes.
While cookie cups are baking, chop peach pie filling (you should use 1/2-3/4 of the can) and prepare streusel. To prepare streusel, combine ingredients in a small bowl and use a fork to blend until the mixture resembles large crumbs. Set aside.
Remove cookie cups from oven; press in the center of each cookie cup using a wooden handle or the bottom of a shot glass.
Fill each with peach pie filling and top with streusel.
Return to oven and bake for an additional 5 minutes or until edges are golden brown.
Remove from oven, cool completely, and gently remove from pan.
Combine powdered sugar and milk; drizzle over cooled cookie cups.