Peach Pie Sugar Cookie Cups

Peach Pie Sugar Cookie Cups

I wanted to call these “little pieces of heaven” because they were delicious! I said “were” because they are already all eaten up.  Sorry family, no chance for distributing. I love the versatility of this dessert because you can use whatever fruit you want! My father-in-law brought us more peaches from the island and I couldn’t wait to make a pie but honestly, I was feeling very lazy and not up for the challenge.  I grabbed a package of sugar cookie mix to use for the crust.



 Take about 2 heaping tablespoonful of dough and roll it into a ball.  Press into bottom of cupcake tin using thumb to press against sides, making the “cup”.

11Once out of the oven, use the back of a large spoon to gently press the center to reform the cup shape.


Of course, top with whipped cream!

Peach Pie Sugar Cookie Cups
Yields 12
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  1. 1 17.5 oz. package sugar cookie mix + ingredients it calls for.
  2. 2 cups chopped peaches
  3. 1 tsp. sugar
  4. 1/2 tsp. cinnamon
  5. Pinch of nutmeg
  1. Preheat oven to 350 degrees F.
  2. Make sugar cookie dough according to package.
  3. Take about 2 tablespoonful of dough and roll it into a ball.
  4. Press into bottom of cupcake tin. Using your thumb, gently press against side, forming a cup shape.
  5. Bake for 30-35 minutes.
  6. Meanwhile, heat chopped peaches, sugar, cinnamon and nutmeg in a medium saucepan over medium heat.
  7. Bring to boil, stirring frequently.
  8. Reduce heat to low and let simmer about 10 minutes, stirring occasionally.
  9. When the sugar cookie cups are baked, remove from oven and use the back of a large spoon and gently press down in the center to re-form the cup shape.
  10. Spoon peach mixture to cups and enjoy!
  1. If you will not be eating all of the cups immediately, keep peach mixture refrigerated until ready to eat, then top cookie cup and heat.
My Simple Kitchen


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