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peach crisp cookie cups

  • Yield: 36 -40 Peach Crisp Cookie Cups 1x



Oatmeal Cookie Cups

  • One 17.5 ounce pouch Betty Crocker oatmeal cookie mix + ingredients to make it

Peach filling

  • One can peach pie filling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon


Oatmeal Cookie Cups

  1. Mix cookie dough according to package directions.
  2. Use a small cookie scoop or spoon to put about 1/2 tablespoon of dough in the wells of a mini cupcake/muffin pan.
  3. Bake at 325* for 10 minutes or until almost baked through.

Peach filling

  1. Use kitchen shears to cut the peaches in the peach pie filling into small pieces.
  2. Stir together peach pie filling, vanilla extract and cinnamon.

To finish the cookie cups:

  1. 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.
  2. 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.