1 16 oz. package refrigerated sugar cookie dough
1/4 c. granulated sugar
1 can peach pie filling, chopped
3 Tbsp. flour
3 Tbsp. brown sugar
2 Tbsp. butter, cold
1/4 tsp. cinnamon
1/2 c. powdered sugar
2 1/2 tsp. milk
1. Preheat oven to 350°.
2. Divide cookie dough into 24 pieces. Roll each piece into a ball and roll in sugar to coat. Discard any remaining sugar.
3. Fill a well-greased 24 cup mini muffin tin with cookie dough balls. Bake at 350° for 15 minutes.
4. 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.
5. Remove cookie cups from oven; press in the center of each cookie cup using a wooden handle or the bottom of a shot glass.
6. Fill each with peach pie filling and top with streusel.
7. Return to oven and bake for an additional 5 minutes or until edges are golden brown.
8. Remove from oven, cool completely, and gently remove from pan.
9. Combine powdered sugar and milk; drizzle over cooled cookie cups.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24
These Peach Cobbler Cookie Cups are the most delicious little bites! Made with a sugar cookie base and topped with peach pie filling and streusel topping, these cookies cups are easy to make and so tasty.