Peach Cobbler Cookie Cups transform traditional peach cobbler into a handheld treat featuring a chewy sugar cookie base, peach filling, and crunchy streusel topping all finished off with a sweet glaze!

So, it’s a no-brainer that I had to add Peach Cobbler Cookie Cups to my lineup of cookie cups recipes. These peachy bites join the party with Cheesecake Cookie Cups, Cherry Pie Cookie Cups and Coconut Cream Pie Cookie Cups!

Why you’ll love this recipe:

When you combine the deliciousness of peaches with the fun of bite-sized cookie cups, you’re in for an extra special treat that everyone will love!

Peach Cobbler Cookie Cups are chewy, crisp-edged, sugar cookies filled with a store-bought peach pie filling, topped with a brown sugar crumble, and finished with a simple powdered sugar glaze. These summery cookies taste just like peach cobbler in cookie form!

Whether you’re bringing a treat to a family gathering, a summer potluck, or enjoying them on your porch with a cup of coffee, these peach cookie cups are the perfect choice.

Ingredients you’ll need:

Store-bought sugar cookie dough
Flour
Brown sugar
Butter- cold and cubed
Cinnamon
Peach pie filling
Powdered sugar
Milk

If you can’t decide between having peach cobbler or a cookie for dessert, allow me to answer that with these Peach Cobbler Cookie Cups! These mini peach cobblers in a cookie form combine two irresistible desserts into one. No need to wait for peach season, cause we’re keeping it simple by using a store-bought peach pie filling

Peach Cobbler Cookie Cups are on another level! Soft, buttery cookies are filled with peaches, sprinkled with a crumble topping, and drizzled with sweet icing making this the ultimate summertime treat. When you are craving some cobbler in a small package, this peach cobbler cookies recipe is just the thing!

How to make the best Peach Cobbler Cookie Cups:

Preheat your oven to 350 degrees F and spray a mini (24 cup) muffin tin with non-stick cooking spray.
Grab your store-bought cookie dough and slice it into 24 equal squares, (just follow the perforated lines) then drop one square of cookie dough into each mini muffin tin cavity.
Bake for 15 minutes, then immediately take the handle of a spoon or spatula and press down in the center of each cookie to create a well.
In a medium mixing bowl, combine flour, brown sugar, cubed butter, and cinnamon. Using your fingertips, mash the butter into the flour and sugar until you’re left with a crumbly consistency.
Remove the peaches from the peach pie filling and cut them into smaller pieces, then fill each cookie cup with the peaches.
Sprinkle with the crumble topping and bake for another 5 minutes, then set aside to cool completely.
In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the icing on top of the cookie cups before enjoying!

Peach Cobbler Cookie Cups allow you to enjoy the flavors of peach cobbler in a way that’s easy to share for any occasion. Not only are these cookie cups easily portable, they’re also a great way to experience the flavors of cobbler without having to commit to a whole slice! I’m always looking for a fun twist on a classic because it’s nice to switch things up while still enjoying the same flavors everyone knows and loves!

With chewy sugar cookie crusts, sweet peaches, a brown sugar crumble, and an icing glaze, these peach cobbler sugar cookies are just what your next party needs! They are also incredibly easy to make, as we like to do it around here. Save this recipe for the next time you need a last-minute dessert!

My top tips:

GREASE YOUR PAN: Make sure to grease your mini muffin tin liberally with nonstick cooking spray before adding the squares of sugar cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
COOKIE DOUGH: Using store-bought sugar cookie dough is a huge time saver here! I recommend buying the package of sugar cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient.
PIE FILLING: Although I love the convenience of store-bought pie filling, if you want to fill these cookie cups with your favorite homemade peach pie filling, don’t let me stop you! If you’re using store-bought like me, you’ll just want to be sure you cut the peaches into smaller pieces.
ICING: I find it helpful to transfer the icing into a Ziploc bag before cutting off one end and drizzling. This makes the icing drizzle more evenly and keeps things mess free. If preferred, you can also make the icing thinner by adding more milk, then drizzle it with a spoon.
COOLING: It’s important to let the cookie cups cool completely before drizzling them with the icing. If you try to drizzle the icing onto warm cookies, the icing will likely just melt away.
REMOVING: I don’t recommend removing these from the muffin tin until the drizzle is fully set. To speed this up, you can chill the cookies in the fridge for 15 minutes to harden the icing. If the edges of the cookie cups seem stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: Peach crisp cookies can be stored at room temperature for a couple of days or up to a 3-4 in the refrigerator in an airtight container. I’d recommend eating them sooner rather than later for optimum texture.

Looking for more easy desserts? Check these out!

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