Peach Upside-Down Cookies are a delightful little treat that combines the juicy sweetness of fresh peaches with a soft, buttery cookie base. These cookies have a fun twist where the peaches are caramelized right on top, giving each bite a perfect balance of fruity and sweet flavors. The texture is soft and chewy with a hint of crisp edges that make them so hard to resist.
I love making these cookies when peaches are in season because the fresh fruit really shines through. One of my favorite things about this recipe is how easy it is to mix up, and the caramelized peach topping makes them feel fancy without much effort. I often get asked for the recipe by friends who can’t believe such a yummy cookie is so simple to bake.
These cookies are perfect served warm with a glass of milk or a cup of tea, especially on a lazy afternoon. Sometimes I like to add a scoop of vanilla ice cream on top to make a quick and delicious dessert. If you have leftover peaches, I promise these cookies are a fun way to enjoy them in a whole new way that everyone will love.
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are best for this recipe. Their natural sweetness and juiciness caramelize beautifully. If peaches aren’t in season, try using nectarines or even canned peach slices drained well.
Brown Sugar: Light brown sugar adds a lovely caramel flavor and moisture to these cookies. You can use dark brown sugar for a deeper taste or white sugar if that’s what you have, but it won’t be as rich.
Butter: Unsalted butter is ideal to control salt levels. Make sure it’s softened to cream it well with the sugar. For a dairy-free option, try using coconut oil, but the texture might be a little different.
Flour, Baking Soda & Salt: These create the cookie’s structure. All-purpose flour works perfectly here. If you want a gluten-free version, use a 1-to-1 gluten-free baking flour blend.
How Do I Get Perfect Caramelized Peach Topping without Sinking or Burning?
Caramelizing the peach slices on top is key to this cookie’s charm. Here’s how to get it just right:
- Use thin peach slices so they cook quickly and caramelize evenly.
- Press the slices gently into the batter to keep them from sliding off but not too deep, so the peach stays on top after baking.
- Bake at 350°F to allow the sugar in the peaches and brown sugar to melt slowly and form that nice golden caramel without burning.
- Let the cookies cool for a few minutes in the pan before flipping. This helps the caramel set slightly and prevents sticking.
Equipment You’ll Need
- Muffin tin – perfect for shaping these cookies and holding the peach slices on top.
- Cupcake liners – make cleanup easier and help the cookies release without sticking.
- Mixing bowls – one for wet ingredients and one for dry to keep mixing simple and mess-free.
- Hand mixer or whisk – makes creaming butter and sugar quick and smooth.
- Spatula or wooden spoon – great for folding flour into the wet mix without overworking the dough.
- Cooling rack – lets the cookies cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Swap peaches for sliced nectarines or plums for a slightly different fruity sweetness.
- Add a pinch of cinnamon or nutmeg to the batter for warm, cozy spice notes.
- Stir chopped toasted pecans or walnuts into the batter for added crunch and flavor.
- Top with a small dollop of cream cheese frosting after baking to add smooth tanginess.
Peach Upside-Down Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe peaches, peeled, pitted, and sliced into thin wedges
- Optional: powdered sugar or whipped cream for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Add a few minutes more for cooling, so plan on roughly 40 minutes from start to finish before enjoying these delightful cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it well to prevent sticking.
2. Make the Cookie Batter:
In a medium bowl, cream the softened butter and brown sugar together until light and fluffy. Then beat in the egg and vanilla extract until smooth and well combined. In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients just until combined. Be careful not to overmix!
3. Assemble the Cookies:
Spoon small amounts of the batter evenly into each muffin cup. Place 2 to 3 thin peach slices on top of the batter in each cup, pressing them gently so they slightly sink in.
4. Bake and Finish:
Bake for 18-22 minutes, or until the cookies are set and their edges are golden brown. Let the cookies cool in the pan for about 5 minutes. Then carefully turn each one upside-down onto a cooling rack or plate — this reveals the delicious caramelized peach topping. Let cool completely or enjoy warm. Dust with powdered sugar or add a little whipped cream if you like!
Can I Use Frozen Peaches for These Cookies?
Yes, you can use frozen peaches, but make sure to thaw and drain them well before use to avoid extra moisture that could make the cookies soggy.
How Should I Store Leftover Peach Upside-Down Cookies?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven to refresh the caramelized topping.
Can I Substitute the Butter with a Dairy-Free Alternative?
Absolutely! You can use coconut oil or a vegan butter substitute, but keep in mind the texture and flavor might vary slightly.
Can These Cookies Be Made Ahead of Time?
Yes, you can prepare the batter and assemble the cookies in the muffin tin, then cover and refrigerate for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking from cold.