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
Scale
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.
