If you’re looking for a delightful treat that perfectly captures the sweetness of summer, let me introduce you to the Peach Bar Cookie Cups Recipe. These little gems are a heavenly combination of buttery, oat-studded cookie cups filled with juicy, tender peaches that burst with flavor in every bite. They are as charming as they are delicious, a perfect dessert or snack that feels like sunshine on a plate. Whether you’re baking for a crowd or simply indulging in a cozy day at home, this Peach Bar Cookie Cups Recipe will quickly become one of your favorites to make again and again.
Ingredients You’ll Need
The magic of this Peach Bar Cookie Cups Recipe lies in its simple, wholesome ingredients. Each one plays an essential role, from the tender crumb of the flour and oats to the luscious, fruity filling that makes every bite memorable.
- 1 cup all-purpose flour: Provides the structure and soft base for the cookie cups.
- 1/2 cup old-fashioned oats: Adds a chewy texture and a subtle nutty flavor that complements the peaches beautifully.
- 1/2 teaspoon baking powder: Helps the cookie cups rise just enough to hold their shape perfectly.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Brings richness and helps create that tender melt-in-your-mouth texture.
- 1/3 cup brown sugar: Adds moisture and a deep caramel note for depth.
- 1/4 cup granulated sugar: Provides light sweetness and helps with the crispness of the edges.
- 1 large egg: Binds the ingredients together and adds richness.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic flavor that perks up the whole cookie cup.
- 1 1/4 cups diced fresh or canned peaches: The star of the show — sweet, juicy, and perfectly tender filling.
- 1 tablespoon cornstarch: Thickens the peach filling to keep it from being too runny.
- 1 tablespoon lemon juice: Adds brightness and balances the sweetness of the peaches.
- 2 tablespoons granulated sugar (for peach filling): Sweetens the fruit filling just enough to enchant your taste buds.
- Optional: powdered sugar for dusting: Adds a delicate, pretty finishing touch.
How to Make Peach Bar Cookie Cups Recipe
Step 1: Prepare the Peach Filling
Start by combining your diced peaches with cornstarch, lemon juice, and sugar in a small bowl. Toss everything together so the peaches are evenly coated—this will help thicken the filling as it bakes, giving you that perfect jammy center inside the cookie cups. Set this aside while you prepare the dough.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, oats, baking powder, and salt. This ensures everything is evenly distributed, so your cookie cups bake up with great texture and balanced flavor.
Step 3: Cream Butter and Sugars
Using a large bowl, beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy. This process is crucial—it creates air pockets that help your cookie cups become tender and slightly crisp on the edges.
Step 4: Add Egg and Vanilla
Beat the egg and vanilla extract into your creamed butter and sugar. This enriches the dough and adds that lovely vanilla warmth you’ll notice in every bite.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet ingredients, folding them together carefully until a soft dough forms. It should feel pliable but not sticky—just right for forming into cups.
Step 6: Shape the Cookie Cups
Scoop about 1 1/2 tablespoons of dough into each muffin cup in your greased pan. Press the dough gently with your fingers or the bottom of a spoon to form shallow cups with raised edges. This little cup shape will confidently hold all that luscious peach filling.
Step 7: Fill and Bake
Generously spoon a heaping tablespoon of the peach mixture into each dough cup, making sure it’s nestled securely. Pop the muffin tin into your preheated oven at 350°F and bake for 18 to 22 minutes. You’ll know they’re done when the edges are golden brown and the centers look set but still soft.
Step 8: Cool and Finish
Allow the cookie cups to cool in the pan for about 10 minutes. This gives them a chance to firm up and makes removal easier. Transfer them to a wire rack to cool completely. If you like a little extra charm, dust them lightly with powdered sugar just before serving for a sweet, pretty finish.
How to Serve Peach Bar Cookie Cups Recipe
Garnishes
These cookie cups are stunning on their own, but adding a simple garnish takes them to the next level. Try a delicate dusting of powdered sugar or a tiny sprig of fresh mint to contrast the peach’s sweetness with a hint of freshness. A drizzle of honey or a dollop of whipped cream also pairs beautifully for a luscious presentation.
Side Dishes
Pair your Peach Bar Cookie Cups with a scoop of vanilla ice cream or a small dish of Greek yogurt for a creamy complement. Fresh berries on the side add color and a burst of tartness that balances the fruitiness. For a beverage, a chilled glass of iced tea or sparkling water with a slice of lemon will refresh your palate.
Creative Ways to Present
If you want to impress friends at your next gathering, serve these cookie cups on a pretty platter lined with fresh peach slices and edible flowers. You can also serve them in mini paper muffin liners decorated with summery designs to make each cup feel like a special treat. For a brunch, pair with fruit salad and light pastries to create a beautiful spread everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Peach Bar Cookie Cups, store them in an airtight container at room temperature for up to three days. This keeps them soft and fresh, and you’ll find they taste just as wonderful the next day—perfect for a quick snack or dessert.
Freezing
You can freeze these cookie cups for longer storage by placing them in a single layer on a baking sheet to freeze first, then transferring to a freezer-safe container or bag. When properly sealed, they’ll keep well for up to two months. Just thaw at room temperature before enjoying.
Reheating
To enjoy your Peach Bar Cookie Cups warm, pop them in a 300°F oven for about 5 to 7 minutes or microwave briefly for 15 to 20 seconds. Warmed, they regain that freshly baked charm, with peaches melting slightly just as you love.
FAQs
Can I use frozen peaches for the Peach Bar Cookie Cups Recipe?
Yes, frozen peaches can be used but be sure to thaw and drain them well before use to avoid excess moisture that could make the filling too runny.
What is the best type of oats to use in this recipe?
Old-fashioned rolled oats are best because they provide a chewy texture without being too tough, unlike quick oats that may become mushy.
Can I make these cookie cups gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend that works for baking, and ensure your oats are certified gluten-free.
Is it possible to make the dough ahead of time?
Yes, chilling the dough for 30 minutes to an hour before shaping can make it easier to work with and even result in crisper edges after baking.
How ripe should the peaches be?
Use peaches that are ripe but still firm to the touch. Overly soft peaches may release too much juice and create a soggy filling.
Final Thoughts
There’s something truly special about the Peach Bar Cookie Cups Recipe that makes it feel like a gift you give yourself and your loved ones. Simple ingredients combine effortlessly to bring out the best of summer’s sweetness in a handheld treat that’s as satisfying as it is beautiful. I hope you give this recipe a try soon and enjoy every bite as much as I do!
Print
Peach Bar Cookie Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Peach Bar Cookie Cups, a perfect summer dessert combining a soft, oat-infused cookie base with a sweet and tangy peach filling. These bite-sized treats are easy to make and perfect for sharing or enjoying as a fruity snack.
Ingredients
Cookie Base
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Peach Filling
- 1 1/4 cups diced fresh or canned peaches (drained if using canned)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin to ensure the cookie cups release easily after baking.
- Prepare Peach Mixture: In a small bowl, toss the diced peaches with cornstarch, lemon juice, and 2 tablespoons of granulated sugar. This coating helps thicken the filling while baking. Set this mixture aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, baking powder, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl separate from the dry ingredients, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy, which provides a tender texture to the cookie base.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter and sugar mixture to enrich the dough with moisture and flavor.
- Combine Dough: Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms. Avoid overmixing to maintain a tender crumb.
- Shape Cookie Cups: Scoop about 1 1/2 tablespoons of dough into each muffin cup, then gently press the dough down and up the sides to form a shallow cup that will hold the peach filling.
- Fill Cookie Cups: Spoon a heaping tablespoon of the peach mixture into each cookie cup, distributing the filling evenly among the cups.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the edges are golden brown and the centers are set, indicating the cookie base is thoroughly baked.
- Cool and Serve: Allow the cookie cups to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant touch, if desired.
Notes
- Substitute peaches with nectarines or berries for a different fruit twist.
- For a crisper cookie base, chill the dough for 30 minutes before shaping and baking.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
