Peach Pie Cookies bring you the best of both world- deliciousness of traditional peach pie with the convenience of a cookie-no fork required!!!
To tell the truth, these sticky, gooey Peach Pie Cookies are so addictive! I ate a whole bunch for breakfast.
Peach Pie Cookies are loaded with peach pie filling. It’s mixture of fresh juicy peaches, brown sugar, cinnamon and nutmeg.
Brown sugar caramelizes and makes irresistible thick and flavorful sauce. And not to mention warm cinnamon and nutmeg aroma added to this caramel goodness…WOW, I wish I have one of these cookies right now.
When the summer comes I’m totally crazy for peaches. Therefore I’m trying out various recipes with my favorite sweet and juicy fruit. Last week I made Mini Caramel Crumble Peach Pie, and now these yummy Peach Pie Cookies.
Actually, I made mini pie cookies already. If you like this idea, check my Apple Pie Cookies , too.
Mini pie cookies with salted caramel sauce and apple pie filling were so good. So I had to try a new version, this time with peaches.
These Peach Pie Cookies needs just a few simple ingredients. I used refrigerated pie crust this time, but you can make it from scratch, if you like homemade version. Peach filling is really easy to make. You can prepare it in less than 10 minutes.
Only time consuming part is weaving the strips of pie crust over and under, especially if you don’t have much experience. But it was fun, and the result is really worth it.
Peach Pie Cookies look so cute and they taste awesome. I will definitely make these mini pies again.
More Peach Dessert Recipes:
Peach Pie Cookies Recipe:
Yields 12-14
Peach Pie Cookies bring you the best of both world- deliciousness of traditional peach pie with the convenience of a cookie-no fork required!!!
45 min
15 min
1 hr
Save RecipeIngredients
1 box refrigerated pie crust (2 crusts)
2 medium peaches-peeled and diced (about 1 1/2 cup)
1 1/2 tablespoon cornstarch
1/4 cup light brown sugar
1/8 teaspoon nutmeg
¼ teaspoon cinnamon
1 egg-slightly beaten
Granulated sugar-for sprinkling on top
Instructions
- To make the pie filling in a sauce pan stir together brown sugar,corn starch, cinnamon and nutmeg. Add peaches and stir to combine. Stirring constantly cook over medium heat until thick. Cool completely.
- Preheat the oven to 425 F and line baking sheet with parchment paper, set aside.
- Unroll pie crust on lightly floured working surface.
- From one crust cut out the circles with round cookie cutter (2.5 or 2.75 inch
- diameter) and arrange them on baking sheet.
- Divide peach filling between the circles. Do not spread the filling all the way to the edges (leave about ½ inch of edge without the filling and brush with egg).
- Unroll second pie crust and cut out the circles with 3-3.25 inch cutter. Cut each circle into ¼ inch stripes. Place half of stripes from each circle over one cookie, and weave remaining strips under and over, then press the edges to seal well.
- Brush the top with egg and sprinkle with sugar.
- Bake 13-15 minutes, or until golden brown. Cool for 5-10 minutes on the pan than transfer to a rack to cool completely.
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