If you’ve ever wished your favorite peach cobbler, snickerdoodle cookie, and upside-down cake could merge into one bite, Peach Upside-Down Cookies are here to grant that wish.
These cookies deliver the buttery softness of a sugar cookie, the sweet surprise of caramelized peaches, and a cinnamon streusel crown—all in a handheld treat.
They’re a perfect way to celebrate fresh peach season, but thanks to a few ingredient swaps, you can enjoy them all year long.
In this guide, we’ll cover everything:
the origin of these delightful cookies, the exact ingredients you’ll need, our completely rephrased step-by-step method, expert tips, serving ideas, storage advice, and answers to the most common questions about making them.
Whether you’re baking for a summer picnic or cozy winter tea, this recipe will keep you coming back for “just one more.”
What Are Peach Upside-Down Cookies?
The Magic of Combining Cake, Cobbler, and Cookies
Think of these cookies as a mashup between an upside-down cake and a chewy sugar cookie.
Instead of baking a large cake with fruit at the bottom, we create individual cookie-sized versions topped with a crumbly streusel and hiding a juicy peach layer underneath.
Once baked, each cookie has a slightly crisp exterior, a tender center, and a burst of peachy flavor.
Why They’re Perfect for Peach Season (and Beyond)
These cookies shine during the peak of summer when peaches are at their juiciest, but they also adapt beautifully to frozen or canned fruit for off-season baking.
That means you can bring a taste of summer to your kitchen even in the middle of winter.
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Peach Upside Down Cookies
These Peach Upside Down Cookies combine the cozy sweetness of homemade peach cobbler with the convenience of a handheld cookie. Each buttery cookie is topped with a juicy caramelized peach slice, offering a soft center, golden edges, and a fruity burst in every bite. Perfect for summer gatherings, afternoon tea, or as a make-ahead dessert, they’re guaranteed to impress guests and satisfy your sweet cravings. 🍑✨
Bake a batch today and enjoy a taste of peach cobbler in cookie form—your kitchen will smell heavenly!
- Total Time: 35 minutes
- Yield: 18 cookies
Ingredients
For the Cookie Dough:
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
For the Peach Topping:
2 large ripe peaches, peeled and sliced into thin wedges
2 tablespoons brown sugar
1 tablespoon melted butter
½ teaspoon ground cinnamon
Instructions
Preheat the Oven – Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Peach Topping – In a small bowl, toss peach slices with brown sugar, melted butter, and cinnamon. Set aside to let the flavors meld.
Mix the Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar – In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients – Beat in the egg, vanilla extract, and milk until well combined.
Combine Wet and Dry – Gradually mix in the dry ingredients until a soft dough forms.
Shape the Cookies – Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Top with Peaches – Press a peach slice gently into the center of each cookie dough ball.
Bake – Place in the preheated oven and bake for 12–15 minutes, or until the edges are lightly golden.
Cool & Serve – Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
For extra flavor, brush baked cookies with a light peach glaze made from powdered sugar and peach juice.
If peaches are extra juicy, pat them dry before topping to prevent soggy cookies.
Swap peaches for nectarines or apricots for a fun variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients for Perfect Peach Upside-Down Cookies
Fresh Ingredients for a Soft, Chewy Bite
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 3 cups (plus extra for streusel) | Structure for cookies |
| Cream of tartar | 2 tsp | Helps with chewiness |
| Cornstarch | 1½ tsp | Soft texture and thickness |
| Baking soda | 1 tsp | Leavening for rise |
| Ground cinnamon | ½ tsp (plus extra for streusel) | Warm spice that pairs with peaches |
| Salt | ½ tsp | Balances sweetness |
| Unsalted butter | 1 cup, softened (plus 4 tbsp for streusel) | Richness and structure |
| Brown sugar | ⅔ cup packed (plus ⅓ cup + 3 tbsp for streusel) | Sweetness and caramel notes |
| White sugar | ⅓ cup | Crisp edges |
| Large eggs | 1 whole + 1 yolk | Moisture and richness |
| Buttermilk | 1 tbsp | Tenderness and flavor |
| Vanilla extract | 1 tsp | Aromatic flavor |
| Fresh peaches | 2–3 medium, thinly sliced | Star fruit layer |
Optional Add-ins for Custom Flavor
- Nuts: Add chopped walnuts or pecans for crunch.
- Spices: Ginger, nutmeg, or cardamom for a twist.
- Glaze: Drizzle with vanilla icing after baking.
Step-by-Step Instructions (Unique Version)
Making the Cookie Dough
- Whisk dry ingredients: In a large mixing bowl, combine flour, cream of tartar, cornstarch, baking soda, cinnamon, and salt. Stir until evenly blended; set aside.
- Cream butter and sugars: In a stand mixer, beat the softened butter, brown sugar, and white sugar on medium speed until pale and fluffy—about 2–3 minutes.
- Incorporate wet ingredients: Beat in the egg and egg yolk, followed by buttermilk and vanilla. Mix until smooth.
- Combine dry and wet: Reduce mixer speed to low and add the flour mixture gradually. Stop as soon as there are no visible streaks of flour—overmixing can toughen the cookies.
- Chill the dough: Cover the bowl and refrigerate for at least 1 hour. This keeps the cookies from spreading too much during baking.
Preparing the Streusel Topping
- In a small bowl, stir together ½ cup flour, ⅓ cup brown sugar, cinnamon, and salt.
- Cut in the cubed butter with a fork until the mixture resembles coarse crumbs.
- Chill until ready to assemble.
Assembling and Baking Your Cookies
- Prep pans: Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Peach layer: On the parchment, sprinkle ½ tsp of brown sugar in small mounds, spacing them about 2–3 inches apart. Arrange 3–4 thin peach slices over each mound.
- Dough balls: Scoop about 1½ tablespoons of chilled dough, roll into a ball, and press the top into the chilled streusel mixture.
- Layering: Place each dough ball streusel-side up over a peach mound. Press lightly so the dough makes contact with the peaches.
- Bake: Bake for 11–13 minutes or until the edges are golden and the tops are set.
- Cool: Let cookies rest on the pan for 10 minutes before transferring to a wire rack.
Tips for the Best Texture and Flavor
How to Keep Cookies Soft and Chewy
- Chill the dough—this is non-negotiable.
- Use both brown and white sugar for moisture and structure.
- Don’t overbake; remove when the edges are golden, even if centers look slightly soft.
Making the Most of Your Peaches
- Choose peaches that are ripe but still firm for easy slicing.
- If using canned or frozen, pat them dry to avoid soggy bottoms.
- Peeling is optional; skins add color and a rustic look.
Fun Variations to Try
Different Fruit Twists
- Nectarines, plums, or thin apple slices work beautifully.
- Try mixed berries for a tangy summer version.
Adding Nuts, Spices, or Glaze
- Mix ¾ cup chopped pecans into the dough for crunch.
- Spice things up with a pinch of ground ginger.
- Finish cooled cookies with a drizzle of caramel sauce.
Serving Suggestions
Serving Warm vs. Room Temperature
- Warm cookies are extra gooey—pair with vanilla ice cream.
- Room temperature cookies are easier to pack for picnics.
Pairing with Drinks and Desserts
- Hot tea or coffee for an afternoon treat.
- Peach iced tea for a coordinated flavor pairing.
Storing and Freezing Tips
Short-Term Storage for Freshness
- Store in an airtight container in the fridge for up to 5 days.
- Separate layers with parchment to prevent sticking.
Freezing for Longer Shelf Life
- Freeze fully cooled cookies in a single layer. Once solid, transfer to a freezer bag.
- Thaw at room temp or rewarm in the oven for 5 minutes.
Nutritional Facts and Budget Tips
Approximate Nutrition (per cookie)
- Calories: ~435
- Fat: ~20g
- Carbs: ~59g
- Protein: ~5g
Making Them Affordable Without Losing Quality
- Buy peaches in bulk during summer and freeze slices for later.
- Use store-brand butter and sugar to save without sacrificing flavor.
Common Mistakes to Avoid
Overmixing and Overspreading
- Overmixing develops gluten and makes cookies tough.
- Always chill the dough before baking.
Undercooked or Overcooked Fruit Layers
- Slice peaches evenly so they bake consistently.
- Keep an eye on baking time—thin slices cook quickly.
FAQ Section
Can I use canned or frozen peaches for upside-down cookies?
Yes—just thaw and dry them well to avoid excess moisture.
Do I need to peel the peaches first?
Not necessarily. Peels add color and a pleasant texture, but you can peel if you prefer.
Why do I need to chill the dough?
It prevents excessive spreading and helps cookies stay thick and chewy.
How long will peach upside-down cookies last?
Up to 5 days in the fridge; freeze for up to 2 months.
Can I make these cookies gluten-free?
Yes—swap the flour for a 1:1 gluten-free baking blend.
What’s the best way to serve them for guests?
Slightly warm, with a scoop of ice cream or a drizzle of caramel.
Conclusion
Peach Upside-Down Cookies aren’t just a dessert—they’re a celebration of texture, flavor, and creativity. With their golden streusel tops, juicy peach centers, and buttery cookie bases, they’re bound to become a seasonal tradition (or a year-round indulgence if you plan ahead with frozen fruit). They pack easily for parties, look gorgeous on dessert trays, and taste even better than they look.