Peach Cobbler Cookie Cups

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!

5 from 6 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 143kcal

Author: Cathy Trochelman

Ingredients

Cookie Cups

16 ounces sugar cookie dough store bought or homemade
1/4 cup granulated sugar
1 can peach pie filling chopped

Streusel Topping

3 Tablespoons all purpose flour
3 Tablespoons brown sugar
2 Tablespoons butter cold
1/4 teaspoon cinnamon

Glaze

1/2 cup powdered sugar
2 1/2 teaspoons milk

Instructions

Preheat oven to 350° F.
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.

Notes

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.

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