Description
These Peach Bar Cookie Cups are a delightful handheld dessert combining buttery cookie dough with a sweet, cinnamon-spiced peach filling. Perfect for summer, they offer a tender, golden cup filled with juicy peaches, topped optionally with whipped cream or vanilla ice cream for an extra indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Peach Filling
- 2 cups fresh peaches, peeled and diced (or canned, drained)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Toppings
- Whipped cream or vanilla ice cream (optional)
- Powdered sugar for dusting
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup of granulated sugar together until the mixture is light, creamy, and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until fully incorporated into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring until a cohesive dough forms.
- Form the Cookie Cups: Scoop about 1 1/2 tablespoons of dough into each muffin cup. Use your fingers or the back of a spoon to gently press the dough down and up the sides of the muffin cup to create a cup shape.
- Prepare the Peach Filling: In a medium bowl, combine the diced peaches, 1/4 cup granulated sugar, cornstarch, ground cinnamon, and lemon juice. Stir well to evenly coat the peaches and evenly distribute the flavors.
- Fill the Cookie Cups: Spoon the peach mixture generously into each dough-lined muffin cup, filling them completely.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes or until the edges of the cookie cups turn golden brown and the peach filling is bubbly and tender.
- Cool: Let the cookie cups cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely to set their shape.
- Serve: Dust the cups lightly with powdered sugar. Optionally, top with whipped cream or a scoop of vanilla ice cream for added richness.
- Enjoy: Serve and savor these luscious Peach Bar Cookie Cups, a perfect summery treat that’s both sweet and comforting.
Notes
- Use fresh peaches when in season for the best flavor; canned peaches work well too if drained properly.
- If the dough is too sticky, chill it briefly before shaping into cups.
- For easy cleanup, use paper liners in the muffin tin.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- These cookie cups can be reheated slightly before serving to soften the peach filling.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
