Description
Delight in these Peach Bar Cookie Cups, a perfect bite-sized dessert featuring a soft, cinnamon-spiced cookie base filled with juicy diced peaches and luscious peach preserves. Baked to golden perfection and optionally dusted with powdered sugar, these treats combine fruity freshness with a rich, buttery texture, making them an ideal summer dessert or anytime sweet snack.
Ingredients
Scale
Cookie Base
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Peach Filling
- 1 cup diced fresh or canned peaches (drained if using canned)
- 1/4 cup peach preserves or jam
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin to ensure easy removal of the cookie cups after baking.
- Cream butter and sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat them together until the mixture becomes light in color and fluffy in texture, ensuring a tender cookie base.
- Add egg and vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully incorporated, adding moisture and flavor to the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices throughout the dough.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which might lead to toughness.
- Form cookie cups: Scoop about 2 tablespoons of cookie dough into each muffin cup. Press the dough gently to create a shallow well in the center of each cup to hold the peach filling.
- Prepare peach filling: In a small bowl, mix the diced peaches with the peach preserves or jam until well combined.
- Fill cookie cups: Spoon approximately 1 tablespoon of the peach mixture into the center of each cookie cup, filling the wells you created in the dough.
- Bake: Place the muffin tin in the preheated oven and bake for 14–16 minutes or until the cookie edges turn golden and the centers are set, indicating the cookie cups are fully cooked.
- Cool and finish: Allow the cookie cups to cool in the tin for 10 minutes to firm up. Carefully remove them from the tin and, if desired, dust the tops lightly with powdered sugar before serving.
Notes
- You can substitute frozen peaches; just make sure they are fully thawed and well-drained to avoid excess moisture.
- These cookie cups store well in an airtight container for up to 3 days, maintaining their freshness and flavor.
- Enjoy them warm from the oven or at room temperature for the best taste experience.
