Peach Cobbler Cookie Cups
- These delightful peach cobbler cookie cups combine the nostalgic comfort of traditional cobbler with the portable convenience of cookies.
- Buttery cookie cups filled with juicy diced peaches, warm cinnamon, and a caramelized brown sugar mixture.
- Perfect for summer gatherings, picnics, or as an impressive individual dessert.
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 12 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon almond extract (optional)
- 1 cup diced fresh peaches (about ¼-inch pieces)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (optional)
- ⅛ teaspoon ground ginger (optional)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ¼ cup chopped pecans (optional)
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, combine diced peaches, brown sugar, cinnamon, spices (if using), cornstarch, and lemon juice. Stir gently and set aside.
- In a large mixing bowl, cream butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract if using.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined.
- Scoop about 2 tablespoons of cookie dough into each muffin cup. Use your fingers or the back of a measuring spoon to press dough into the bottom and up the sides, creating a well.
- Spoon the prepared peach mixture evenly into each cookie cup. If using chopped pecans, sprinkle on top.
- Bake for 12-15 minutes, until cookie edges are golden brown and set.
- Allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
Notes
- For best results, choose peaches that are ripe but still firm enough to dice cleanly.
- Room temperature ingredients will give you the best cookie texture.
- Don’t overfill the cups with peach filling – leave about ¼ inch of space at the top.
- The cookie cups will keep at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months in an airtight container.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 265
- Sugar: 18
- Sodium: 65
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 62
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