Soft, chewy, and sweet Peach Upside Down Cookies.
These Peach Upside Down Cookies are soft and chewy with a layer of sweet caramelized peaches.
Peach upside down cake turned cookie form – yes, you read that right. These cookies are soft & chewy with a bottom layer of soft peaches coated in brown sugar and topped with a dusting of powdered sugar.
These cookies are a lot easier to make then you think. Simply, make a batch of cookie dough, sprinkle a bit of brown sugar on a baking sheet, top with several slices of peaches and a scoop of cookie dough. Bake and top with a dusting of powdered sugar.
How to make Peach Upside Down Cookies:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together melted butter, sugars, milk, corn starch, vanilla, cinnamon, baking soda, and salt until well combined. Use a rubber spatula or wooden spoon to fold in flour until a soft dough forms.
- Sprinkle ~½ tsp brown sugar onto the baking sheet. Place 4-5 slices of peach over brown sugar. Top with a scoop of cookie dough (~1.5 tbsp). Slightly press cookie dough down with the palm of your hand so the peaches stick.
- Repeat previous step for the remaining cookie dough. Bake for 12 minutes until light golden brown.
- Remove from oven and immediately lightly tap baking sheet down onto the counter a few times to form cracks. (Optional, but recommended): While cookies are warm, use a large enough cup or cookie cutter to lightly swirl cookie around to form a more perfect circle. Cool for 10 minutes on baking sheet before transferring to a wire cooling rack, enjoy!
Why you’ll love these Peach Upside Down Cookies:
- Soft & chewy
- Contain a layer of sweet, syrup, caramelized peaches
- Easy and simple to make
- The ultimate summer treat
If you’re looking for more summer dessert recipes, you’ll also love these Lemon Oatmeal Creme Pies, these Mini Apricot Almond Tarts, and these Vegan Peach Cobbler.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft, chewy, and sweet Peach Upside Down Cookies.
- ½ cup vegan butter, melted
- ½ cup (114g) packed light brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp non-dairy milk
- 1 tbsp corn starch
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups (206g) all-purpose flour
- 2-3 tbsp light brown sugar
- 3 small peaches, thinly sliced
-
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
-
In a large mixing bowl, whisk together melted butter, sugars, milk, corn starch, vanilla, cinnamon, baking soda, and salt until well combined. Use a rubber spatula or wooden spoon to fold in flour until a soft dough forms.
-
Sprinkle ~½ tsp brown sugar onto the baking sheet. Place 4-5 slices of peach over brown sugar. Top with a scoop of cookie dough (~1.5 tbsp). Slightly press cookie dough down with the palm of your hand so the peaches stick.
-
Repeat previous step for the remaining cookie dough. Bake for 12-13 minutes until edges are golden brown and center is slightly soft.
-
While cookies are warm, use a large enough cup or cookie cutter to lightly swirl cookie around to form a more perfect circle. Cool for 10 minutes on baking sheet before transferring to a wire cooling rack, enjoy!
*If you’re cookies are sticking to the parchment, I recommend spraying the parchment lightly with cooking spray.
This cookie looks delicious but may I ask what makes it healthy? 3/4 cup sugar for 12 cookies! White flour? Vegan butter—at this point just use real butter.
Author
Hi! I never claimed this was a healthy recipe. This recipe is made to fit a vegan diet which means it’s dairy and egg free 🙂
This turned out sooo good! I think it’ll take me a couple batches before I get them looking as good, but they were soooo tasty and easy to put together. Like a bite of peach pie and not too sweet.
Author
Hi Sabrina! SO happy you enjoyed them 🙂
If using regular butter and dairy milk, are the ratios and amounts the same?
Author
Yes!
Wow my husband and I loved these! This recipe is a keeper! These were very easy and fast to make! Is it possible to make these gluten free? What measurements would change do you think? I want to share with my sister but she’s celiac.
Author
Hi Stephanie, so happy to hear you and your husband loved this recipe! I have not tested a gluten-free version of this recipe, so I am not sure how they would turn out with substitutes. It may work with a gluten-free all-purpose 1-1 flour.
Have you tried freezing them? I’m planning to make them for a trip. My plan is to make them in advance & freeze them.
Author
I have tried freezing them for ice cream sandwiches, and they work well! Are you able to freeze the dough and bake them at your location? That is what I’d probably recommend.
How do I freeze them? Ice cream sandwich’s sound amazing. I just made them!
Author
I would just tightly wrap the baked and cooled cookies in plastic wrap then freeze them!
do you know if you can you substitute corn starch for potato starch for allergies?
Author
Yes you can!