Peach Upside-Down Cookies are a delightful treat that brings together the juicy sweetness of peaches with a soft, buttery cookie base. The peaches caramelize slightly as they bake, giving each bite a warm, fruity flavor with a hint of caramel. These little cookies are the perfect way to enjoy summer fruit in a fun and easy form.
I love making these because they’re simple but feel special, almost like a mini dessert cake in cookie form. The best part is how the peaches turn golden and sticky on top, which makes each cookie extra tasty. I usually slice the peaches thin so they bake evenly, and I always look forward to that sweet smell filling the kitchen.
My favorite way to enjoy these cookies is fresh from the oven, maybe paired with a scoop of vanilla ice cream or a cup of tea. They’re great for sharing at picnics or just as a little homemade treat to brighten the day. Every time I make them, I’m reminded of summer afternoons and sweet, cozy moments spent with friends and family.
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are the star here. Choose firm but juicy peaches for the best texture. If fresh peaches aren’t in season, you can use frozen (thawed and patted dry) or canned peaches, but fresh gives the best caramelization.
Brown Sugar: This adds a deep, caramel flavor to the topping. If you don’t have brown sugar, you can mix white sugar with a bit of molasses or use coconut sugar for a slight twist.
Butter: Butter is key for that rich flavor and helps the cookie brown nicely. You can substitute with a vegan butter or coconut oil for a dairy-free version, but expect a slight change in flavor.
Flour: All-purpose flour works best for the cookie’s soft texture. For a gluten-free option, try a 1:1 gluten-free flour blend.
How Do You Get Beautifully Caramelized Peaches on Top?
The caramelization happens in the first step when you mix melted butter with brown sugar and spread it in the pan. This creates a sticky base that cooks into a lovely caramel. Follow these tips:
- Use a thin layer of the butter and brown sugar mix to avoid sogginess.
- Slice peaches evenly and place them snugly on top for even caramelization.
- After baking, let the cookies cool briefly before flipping to keep the caramel layer intact.
This process makes sure your peaches stay glossy, tender, and just sweet enough, enhancing the cookie’s overall flavor and look.
Equipment You’ll Need
- 8-inch round cake pan – perfect size for even baking and flipping your cookies without breaking them.
- Mixing bowls – you’ll need a few for mixing wet and dry ingredients separately.
- Whisk and spoon – a whisk helps mix dry ingredients smoothly, and a spoon is great for spreading batter.
- Knife – for peeling and slicing peaches thinly and evenly.
- Wire rack – lets the cookies cool evenly and prevents sogginess before flipping.
Flavor Variations & Add-Ins
- Swap peaches for sliced pears or nectarines for a fresh twist and similar caramelizing texture.
- Add a pinch of cinnamon or ground ginger to the batter for warm spice notes that complement the fruit.
- Stir in chopped pecans or walnuts for a crunchy contrast to the soft cookies and juicy peaches.
- Use almond extract instead of vanilla for a nutty flavor that pairs well with the caramelized topping.
Peach Upside-Down Cookies
Ingredients You’ll Need:
For the Topping:
- 1/4 cup unsalted butter (from the 1/2 cup), melted
- 3/4 cup packed brown sugar
- 2 ripe peaches, peeled and sliced into thin wedges
For the Cookie Batter:
- 1/4 cup unsalted butter (remaining from the 1/2 cup), melted
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 to 35 minutes to bake. Add an extra 10 minutes for cooling before flipping the cookies to reveal the caramelized peaches on top. Overall, you should set aside about an hour to make these delicious peach upside-down cookies.
Step-by-Step Instructions:
1. Prepare the Caramel Peach Topping:
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan. Mix the brown sugar with 1/4 cup of melted butter, then spread this sticky mixture evenly over the bottom of the pan. Arrange the peach slices neatly over the brown sugar mixture to cover the entire surface.
2. Make the Cookie Batter:
In a medium bowl, whisk the flour, baking powder, and salt together. In another bowl, beat the granulated sugar with the remaining 1/4 cup melted butter. Add the egg and vanilla extract, stirring until the mixture is smooth. Gradually add the dry ingredients and milk alternately to the wet mixture, starting and ending with the dry ingredients. Mix just until combined for a tender cookie dough.
3. Assemble and Bake:
Carefully spoon the batter over the arranged peaches in the pan, spreading it evenly without disturbing the fruit. Bake in the oven for 30 to 35 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean. Let the cookies cool for about 10 minutes, then run a knife around the pan edges to loosen them. Invert the pan onto a serving plate to reveal the beautifully caramelized peaches on top. Serve warm or at room temperature and enjoy!
Can I Use Frozen Peaches for This Recipe?
Yes! Just make sure to thaw them completely and pat them dry to remove excess moisture. This helps prevent the topping from becoming too soggy and ensures proper caramelization.
How Should I Store Leftover Peach Upside-Down Cookies?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving to refresh the flavors.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare and bake the cookies a day in advance. Store them covered and at room temperature, then warm slightly before serving to enjoy the gooey caramel peaches.
What Can I Substitute for Milk in the Batter?
You can easily swap regular milk for almond milk, oat milk, or any other plant-based milk to make the recipe dairy-free. Just use the same measurement for best results.
