Peach Cobbler Cookie Cups Recipes

EASY PEACH COBBLER

Steps:

• Preheat oven to 350°F. Heavily grease 9×13 pan with butter.
• Spread the undrained peaches in the prepared pan evenly, set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and 1 cup sugar together for 2 minutes on medium speed.
• Turn mixer to low and add in flour and oats, mixing until it's coarse crumb. Add in the milk and mix until combined.
• Drop the mixture by the spoonful onto the peaches.
• Sprinkle with the remaining 3 tablespoons granulated sugar.
• Bake for 30 minutes until golden and bubbly.

PEACH COBBLER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

PEACH COBBLER COOKIE CUPS

Steps:

• Preheat oven to 350°.
• Divide cookie dough into 24 pieces. Roll each piece into a ball and roll in sugar to coat. Discard any remaining sugar.
• Fill a well-greased 24 cup mini muffin tin with cookie dough balls. Bake at 350° for 15 minutes.
• While cookie cups are baking, chop peach pie filling (you should use 1/2-3/4 of the can) and prepare streusel. To prepare streusel, combine ingredients in a small bowl and use a fork to blend until the mixture resembles large crumbs. Set aside.
• Remove cookie cups from oven; press in the center of each cookie cup using a wooden handle or the bottom of a shot glass.
• Fill each with peach pie filling and top with streusel.
• Return to oven and bake for an additional 5 minutes or until edges are golden brown.
• Remove from oven, cool completely, and gently remove from pan.
• Combine powdered sugar and milk; drizzle over cooled cookie cups.

COOKIE-CRUSTED PEACH COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
• Bake in the preheated oven until the crust is lightly browned, about 45 minutes.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

PEACH COBBLER NEWTONS

Steps:

• Preheat oven to 350 degrees F.
• For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.
• For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.

INDIVIDUAL PEACH COBBLER CUPS

Steps:

• Preheat oven to 400°.
• Unfold pie crust onto lightly floured surface.
• Cut (4) 4 1/2" circles from each crust.
• Cut the scraps into strips or small uneven shapes.
• Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
• Repeat with remaining 7 round circles.
• Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
• Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
• Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
• Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
• Press the edges of the dough inward toward the fruit.
• Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
• Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
• Remove from oven and let pan cool on a wire rack for 5 minutes.
• Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
• Serve warm with vanilla ice cream.

PEACH COBBLER IN A MUG

Steps:

• Place butter into a microwave-safe cup and heat on high in microwave until melted, about 20 seconds.
• Combine sugar, flour, milk powder, baking powder, cinnamon, and salt in a small bowl; add water and stir. Transfer sugar mixture to the mug and stir with a fork until batter is well mixed. Add peaches to top of batter.
• Heat in the microwave on 70 percent power for 2 minutes. Let mug stand in the microwave for 1 minute more. Cool slightly.

PEACH COBBLER COOKIES

Steps:

• Place diced peaches in a small bowl and mix in cinnamon, ground ginger, cloves, and nutmeg. Set aside.
• In another small bowl, sift the flour, baking soda, and salt. Set aside.
• Place butter in a mixing bowl and cream it.
• Once butter is creamed, add both sugars to the bowl and mix well.
• Add eggs and the vanilla to the bowl. Mix well.
• Slowly add the flour, baking soda, and salt mixture to the bowl while mixing.
• Once the flour, baking soda, and salt mixture is all mixed in, the dough should be thick and sticky. Add the peaches and spices mixture to the dough. Mix until peaches are all mixed inches.
• Cover dough and let it sit for a few hours in the fridge or until cold. (I usually like to let it sit over night, but you only really need to wait until the dough is cold.).
• Preheat oven to 350. Cover cookie sheet with parchment paper or spray it with cooking spray.
• Roll dough into tablespoon sized balls and place about 2 to 3 inches apart on cookie sheet.
• Bake for 12 to 13 minutes.