By now you probably know how much I love to bake. Cupcakes, cookies, crumbles, cakes, crisps, cobblers, brownies, pies, buckles or bars — if it can be baked, I’m in. Lately I’ve been obsessed with bite-sized desserts, especially cookie cups. I’ve made key lime pie cookie cups, red velvet cheesecake cookie cups, pink lemonade cookie cups, and more. There’s something irresistible about a crisp cookie shell filled with a creamy or fruity center.
After making apple pie snickerdoodle cookie bars, I knew a peach version would be fantastic. I decided to make it bite-sized: little crunchy oatmeal cookie cups filled with warm, cinnamon-kissed peach filling. Enter: peach crisp cookie cups.
The best part? These start with a store-bought oatmeal cookie mix and canned peach pie filling, so with a few pantry staples you likely already have, you can pull together warm, bubbly peach crisp cookie cups quickly for unexpected guests or when a craving hits.
peach crisp cookie cups
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Yield: 36 – 40 Peach Crisp Cookie Cups
Ingredients
Scale
Oatmeal Cookie Cups
- One 17.5 ounce pouch Betty Crocker oatmeal cookie mix, plus the ingredients called for on the package
Peach filling
- One can peach pie filling
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
Oatmeal Cookie Cups
- Prepare the cookie dough according to the package directions.
- Use a small cookie scoop or spoon to place about 1/2 tablespoon of dough into each well of a mini muffin pan.
- Bake at 325°F for about 10 minutes, until the edges are set and centers are nearly baked through.
Peach filling
- Use kitchen shears or a knife to cut the peaches in the pie filling into smaller pieces.
- Stir together the peach pie filling, vanilla extract and cinnamon until evenly combined.
To finish the cookie cups
- Gently press the center of each partially baked cookie cup with the back of a tablespoon or a tart press to create a small well. Spoon about a teaspoon of the peach filling into each cup. Return the pan to the oven and bake an additional 7–8 minutes, until the cookie cups are crisp and the filling is bubbling. Because cookies soften with storage, bake until they’re nicely crisp but watch closely so they don’t burn.
- Allow the cookie cups to cool before removing from the pan. Store in an airtight container if any remain—best enjoyed within a day or two.
Chris, who doesn’t usually have a big sweet tooth, walked in and said, “It smells really good in here.” My heart swelled, and I couldn’t get a warm peach crisp cookie cup into his hand fast enough. If someone who rarely reaches for sweets loved these, you know they’re truly delicious.
Want more mini desserts? Here are a few of my favorite tiny treats.
Mini Cherry Tarts with Cream Cheese Crust
Mini Chocolate Nutella Croissants
Mini Pumpkin Pie Croissants