Description
Sweet peach cobbler cookie cups blend Southern comfort with playful cookie charm. Buttery crumble tops delicate peach-filled centers, offering a delightful dessert you’ll savor with pure satisfaction.
Ingredients
Scale
Cookie Cups:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Peach Cobbler Filling:
- 2 cups diced fresh or canned peaches (drained if using canned)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Toppings and Glaze:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 1/2 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and thoroughly coat a 12-cup muffin tin with cooking spray or butter to ensure easy release.
- Using an electric mixer, blend softened butter, granulated sugar, and brown sugar until fluffy. Incorporate eggs individually, mixing thoroughly after each addition. Fold in vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gently integrate dry ingredients into wet mixture, mixing on low speed until just combined.
- Distribute approximately 2 tablespoons of dough into each muffin cavity. Press dough along bottom and sides, creating a cup-like shape that rises about 2/3 up the tin’s walls.
- Create peach filling by simmering diced peaches with sugar, cinnamon, nutmeg, and lemon juice over medium heat for 5 minutes. Prepare cornstarch slurry and add to mixture, cooking an additional 2-3 minutes until thickened.
- Craft streusel topping by combining flour, brown sugar, melted butter, and cinnamon. Mix until crumbly, ensuring small clusters form when pressed.
- Fill each cookie cup with 1-2 tablespoons of peach mixture, nearly reaching the top. Generously sprinkle streusel over filling, gently pressing to adhere.
- Bake for 12-15 minutes until edges turn golden and streusel develops a light brown color. Centers will remain slightly soft but will set during cooling.
- Rest cookie cups in tin for 5 minutes. Carefully loosen edges with a knife and transfer to a wire rack for complete cooling.
- Prepare vanilla glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Adjust consistency as needed for drizzling.
- Once cooled, drizzle glaze over cookie cups. Allow glaze to set briefly before serving at room temperature or slightly warm.
Notes
- Select Ripe Peaches Choose perfectly ripe, fragrant peaches for the most intense flavor and natural sweetness in your cookie cups.
- Control Moisture Drain excess liquid from peaches to prevent soggy cookie cups and ensure a firm, crisp texture.
- Customize Dietary Needs Swap regular flour with gluten-free flour blend for a celiac-friendly version, or use alternative sugars for lower-sugar diets.
- Enhance Texture Chill the dough for 30 minutes before forming cookie cups to prevent spreading and maintain clean, defined edges during baking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg