Introduction
Peach Upside Down Cookies are a delightful twist on the classic upside-down cake, transforming the beloved dessert into soft, bite-sized cookies bursting with caramelized fruit flavor. Each cookie is topped with a golden slice of peach, baked beneath a buttery brown sugar glaze that soaks into the soft vanilla cookie base, resulting in a rich, juicy, and comforting treat. These cookies are perfect for summer gatherings, tea parties, or any time you want to enjoy the taste of peach cobbler in a more portable, snackable form. They combine the charm of homemade baked goods with the bright, juicy sweetness of ripe peaches and the nostalgic comfort of caramelized sugar. Their beautiful presentation, with golden fruit glistening on top of each round, makes them as visually appealing as they are delicious, and their simple preparation means even novice bakers can achieve stunning results.

The History of Peach Upside Down Cookies
The origins of Peach Upside Down Cookies are rooted in the time-honored tradition of upside-down cakes, which date back to the early 20th century. These cakes became popular in American households due to their use of canned fruit, especially pineapple, which was readily available and affordable. Over time, bakers began experimenting with different fruits, such as peaches, apples, and berries, leading to a variety of upside-down desserts. The idea of miniaturizing the upside-down cake into cookie form is a more recent innovation, likely born from the growing trend of making classic desserts more accessible, portable, and easy to serve. These cookies maintain the essence of the original cake—caramelized fruit on a tender base—but with a creative, modern spin that suits today’s fast-paced lifestyles and on-the-go snacking habits.

Ingredients Breakdown

Peaches: Fresh or canned peach slices provide the sweet, juicy topping. When using canned, choose ones in juice or light syrup for better flavor balance.
Butter: Unsalted butter is used both in the cookie dough and for the brown sugar glaze, creating richness and depth.
Brown sugar: Forms the caramelized topping when baked under the peaches, mimicking the upside-down cake’s iconic glaze.
Granulated sugar: Adds sweetness to the cookie dough and helps create a tender texture.
Egg: Binds the ingredients together and contributes to the cookie’s soft structure.
Vanilla extract: Enhances the overall flavor and gives the cookies a warm, comforting aroma.
All-purpose flour: The base of the cookie dough, providing structure.
Baking powder: Leavens the cookies, giving them lightness.
Salt: Balances the sweetness and enhances the flavors.
Cinnamon (optional): Adds a cozy warmth that complements the peaches and caramel beautifully.

Step-by-Step Recipe

Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with nonstick spray.
In a small bowl, combine melted butter and brown sugar, stirring until smooth. Place about a teaspoon of this mixture into the bottom of each muffin cup.
Add a slice of peach on top of the brown sugar mixture in each cup. Set aside.
In a separate bowl, cream softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
In another bowl, whisk together flour, baking powder, salt, and cinnamon if using. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Scoop about a tablespoon of dough and gently flatten it into a disc. Place the dough over the peach slices in each muffin cup, pressing lightly to cover.
Bake for 12–15 minutes, or until the edges are golden and the centers are set.
Let the cookies cool in the pan for about 5 minutes, then carefully invert them onto a wire rack or tray. Tap the pan gently if needed to release the cookies.
Allow them to cool slightly before serving warm, or let them cool completely for easier handling and storage.

Tips for the Perfect Peach Upside Down Cookies
Use ripe, firm peaches for the best flavor and texture—too soft, and they may fall apart; too hard, and they may not caramelize well. If using canned peaches, pat them dry with paper towels to prevent excess moisture from making the cookies soggy. Be sure to properly grease the muffin tin or use a nonstick version to make removal easier. Let the cookies rest for a few minutes before inverting, but don’t wait too long, or the caramel may harden and stick to the pan. If any peach slices remain stuck after flipping, simply place them back on top of the cookie. For added flavor, try brushing the peaches with a bit of melted butter and cinnamon before baking. A light dusting of powdered sugar or a drizzle of glaze can elevate presentation.

Variations and Customizations
Swap peaches for other fruits like nectarines, plums, apples, or pineapple to create seasonal variations. Add a pinch of nutmeg or cardamom to the dough for a spiced version. For a richer flavor, mix a tablespoon of maple syrup or honey into the brown sugar glaze. Try using brown butter in the cookie dough for a nutty, deeper taste. Top with chopped pecans or walnuts before baking for added crunch and texture. Drizzle cooled cookies with vanilla or cream cheese glaze for an extra indulgent touch. For a festive twist, add a splash of bourbon or rum extract to the brown sugar mixture. Gluten-free flour blends can be used in place of regular flour, and dairy-free butter works well for a vegan-friendly option.

Health Considerations and Nutritional Value
Peach Upside Down Cookies, while indulgent, offer small servings of fruit and can be made slightly healthier with a few substitutions. A typical cookie may range from 120–160 calories, depending on size and ingredients. To lighten the recipe, consider using reduced-sugar jam in place of fresh peaches or a natural sweetener like coconut sugar. Substituting some of the flour with whole wheat or oat flour can add fiber. If dairy is a concern, replace butter with plant-based margarine. Keep in mind that although they contain fruit, the caramelized sugar and butter base means these cookies are still best enjoyed in moderation. To increase nutritional value, pair with yogurt or serve alongside fresh fruit for a more balanced dessert.

FAQ
Can I use canned peaches instead of fresh? Yes, canned peaches work well—just make sure to drain and pat them dry to avoid soggy cookies.
How do I store these cookies? Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can these cookies be frozen? Yes, freeze the cooled cookies in a single layer and transfer to a freezer-safe bag; thaw at room temperature before serving.
What if the cookies stick to the pan? Let them rest 5 minutes, then carefully run a butter knife around the edges and tap the pan to loosen them.
Can I make these ahead of time? Yes, bake them a day in advance and store them tightly covered. Reheat slightly before serving for a fresh taste.
Can I make this gluten-free? Absolutely—use a 1:1 gluten-free flour blend and ensure other ingredients are gluten-free.
What if I don’t have a muffin tin? You can use silicone molds or shape them free-form on a parchment-lined baking sheet, though the fruit may spread more.

Peach Upside Down Cookies

Peach Upside Down Cookies are a miniature, fruit-filled twist on the classic upside-down cake, featuring juicy peach slices baked beneath a sweet brown sugar glaze on a tender vanilla cookie base. Simple to prepare yet visually stunning, these cookies deliver comforting, caramelized flavor in every golden, melt-in-your-mouth bite.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings 12

Ingredients

Cookie Dough Ingredients:

½ cup melted vegan butter
½ cup 114g packed light brown sugar
¼ cup 52g granulated sugar
2 tablespoons non-dairy milk
1 tablespoon cornstarch
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon kosher salt
1½ cups 206g all-purpose flour

Peach Layer:

2 –3 tablespoons light brown sugar
3 small peaches thinly sliced

Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the melted vegan butter, light brown sugar, granulated sugar, non-dairy milk, cornstarch, vanilla extract, cinnamon, baking soda, and kosher salt until the mixture is smooth and well combined. Using a rubber spatula or wooden spoon, gently fold in the all-purpose flour until a soft, cohesive dough forms.
Sprinkle about ½ teaspoon of brown sugar onto the prepared baking sheet in several spots to create a base for each cookie. Lay 4–5 thin peach slices over each sugar mound. Then, scoop approximately 1.5 tablespoons of cookie dough and place it directly on top of the peaches. Gently press the dough down with the palm of your hand to help the peaches adhere.
Repeat this process with the remaining dough and peaches, spacing the cookies apart to allow for spreading. Bake for 12–13 minutes, or until the edges are golden and the centers are slightly soft.
While the cookies are still warm, take a large round cookie cutter or the rim of a glass and gently swirl it around each cookie to shape them into perfect circles. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

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