Peach Cobbler Cookie Cups (Print Version)
# Ingredients:
→ Cookie Cups
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
½ cup brown sugar
04 -
2 large eggs
05 -
1 tablespoon vanilla extract
06 -
2½ cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
½ teaspoon baking soda
09 -
½ teaspoon salt
10 -
1 teaspoon ground cinnamon
→ Peach Cobbler Filling
11 -
2 cups diced fresh or canned peaches (drained if using canned)
12 -
¼ cup granulated sugar
13 -
1 teaspoon ground cinnamon
14 -
½ teaspoon ground nutmeg
15 -
1 tablespoon lemon juice
16 -
1 tablespoon cornstarch
17 -
1 tablespoon water (for cornstarch slurry)
→ Streusel Topping
18 -
½ cup all-purpose flour
19 -
¼ cup brown sugar
20 -
¼ cup butter, melted
21 -
½ teaspoon ground cinnamon
→ Vanilla Glaze
22 -
1 cup powdered sugar
23 -
2 tablespoons milk
24 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with cooking spray or butter to prevent sticking.
02 -
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
03 -
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
04 -
Scoop approximately 2 tablespoons of cookie dough into each muffin cup. Using your fingers or the back of a spoon, press the dough into the bottom and up the sides of each cup to create a well for the filling. Make sure the dough is evenly distributed and the sides come up about ⅔ of the way.
05 -
In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the peaches begin to soften and release their juices. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this mixture to the peaches and cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly.
06 -
In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix with a fork until crumbly and all ingredients are well incorporated. The mixture should form small clumps when pressed together.
07 -
Spoon about 1-2 tablespoons of the peach filling into each cookie cup, filling them almost to the top. Sprinkle a generous amount of streusel topping over each filled cup, pressing lightly to adhere.
08 -
Bake in the preheated oven for 12-15 minutes, or until the cookie cups are golden brown around the edges and the streusel is lightly browned. The centers may still look slightly soft but will firm up as they cool.
09 -
Allow the cookie cups to cool in the muffin tin for about 5 minutes. Then, carefully run a knife around the edges and gently remove them from the tin. Transfer to a wire rack to cool completely.
10 -
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency. The glaze should be thick enough to drizzle but thin enough to pour.
11 -
Once the cookie cups have cooled, drizzle the vanilla glaze over the tops. Let the glaze set for a few minutes before serving. Enjoy warm or at room temperature.
# Notes:
01 -
For extra flavor, try adding a teaspoon of almond extract to the cookie dough - it pairs beautifully with peaches.
02 -
If your peaches are very sweet, reduce the sugar in the filling to taste.
03 -
These cookie cups can be reheated in the microwave for 10-15 seconds for a warm, fresh-baked taste.