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.
Servings 24
Ingredients
- 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
Instructions
- 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.