By now, I’m fairly certain that you all know how much I love to bake. Cupcakes, cookies, crumbles, cakes, crisps, cobblers, brownies, pies, buckles or bars … if it can be baked, you know this girl is in! And lately, I’ve been hooked on little bite sized bits of dessert heaven – cookie cups! I’ve made key lime pie cookie cups, red velvet cheesecake filled cookie cups, pink lemonade cookie cups … I just love a little cookie crust filled with a dollop of something delightful.
So, after I made these super duper easy apple pie snickerdoodle cookie bars, I knew that a peach version would be amazing. But I decided to go bite sized! Because what is cuter than a little crunchy oatmeal cookie cup stuffed to the brim with warm, cinnamony peach filling … peach crisp cookie cups!!
The best part is, these start with a cookie mix and canned peach pie filling, so with the addition of a few staples that you probably already have in your kitchen, you can serve warm bubbly peach crisp cookie cups for your last minute guests or serious sweet tooth craving!
peach crisp cookie cups
Oatmeal Cookie Cups
- One 17.5 ounce pouch Betty Crocker oatmeal cookie mix + ingredients to make it
- One can peach pie filling
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Oatmeal Cookie Cups
Mix cookie dough according to package directions.
Use a small cookie scoop or spoon to put about 1/2 tablespoon of dough in the wells of a mini cupcake/muffin pan.
Bake at 325* for 10 minutes or until almost baked through.
Use kitchen shears to cut the peaches in the peach pie filling into small pieces.
Stir together peach pie filling, vanilla extract and cinnamon.
To finish the cookie cups:
With the back of a tablespoon or a tart press, press down the center of the partially baked cookie cups. Spoon in about a teaspoon of the peach filling and return to the oven for about 7-8 minutes of additional baking. time The cookies soften when they are stored, so bake them more than you normally would - you want them crisp but keep an eye on them so they don't burn.
Allow cookie cups to cool before removing from the pan. Store in an airtight container, you know ... if there are leftovers to store! Best eaten within a day or two.
Chris, who must have been born without a sweet tooth (I have to twist his arm to try almost every.single.sweet) walked in and said, “It smells really good in here.” My sugary sweet heart swelled and I couldn’t pop a warm peach crisp cookie cup into his mouth quick enough. Lunch, schmunch! You have to know that if the man with a broken sweet tooth likes these, they are hands down, flat out, down right delicious!!
Need more mini desserts?! Of course you do! Here are some of my favorite two or three bite sweets!