Description
These Peach Bar Cookie Cups are a delightful dessert combining a buttery cookie base with sweet peach preserves and fresh peach pieces, all baked in a muffin tin for individual servings. Perfect for summer or any time you crave a fruity, tender treat with a hint of cinnamon and optional crunchy pecans.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Filling and Topping
- 1 cup peach preserves or thick peach jam
- 1/2 cup diced fresh or canned peaches (drained)
- 1/4 cup chopped pecans (optional)
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Cream the butter and sugars: In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- 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.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients, mixing until just combined and a dough forms.
- Form cookie cups: Scoop about 1 1/2 tablespoons of dough into each muffin cup. Press the dough down and slightly up the sides of each cup to create a shallow cup shape that will hold the filling.
- Add peach filling: Spoon 1 to 2 teaspoons of peach preserves into the center of each cookie cup, then top with a few diced peaches for added texture and freshness.
- Optional topping: Sprinkle chopped pecans over each cup if desired to add crunch and flavor.
- Bake the cookie cups: Place the muffin tin in the preheated oven and bake for 12 to 14 minutes until the edges are golden and the centers are set.
- Cool and serve: Let the cookie cups cool in the pan for 10 minutes to firm up, then gently remove them from the tin and transfer to a wire rack to cool completely before serving.
Notes
- For extra flavor and crunch, sprinkle a little coarse sugar or cinnamon sugar on top of the cookie cups before baking.
- These cookie cups are delicious served slightly warm with a scoop of vanilla ice cream for a delightful dessert experience.
