Peach Upside-Down Cookies are a delightful twist on the classic upside-down cake, but in a fun, handheld form! These cookies feature sweet, juicy peaches caramelized on top, with a soft and buttery cookie base that makes every bite a little perfect moment of summer. The caramelized fruit adds just the right touch of sweetness and a bit of chewiness, making them a real crowd-pleaser.
I love making these cookies when peaches are in season because the fresh fruit brings such a bright, natural sweetness. One little trick I use is to make sure the peaches are nicely coated with a bit of brown sugar before baking—this helps them get that lovely caramelized finish without being too sticky. It’s always a hit when friends come over, and I like to warm them slightly before serving so the peach topping feels soft and melty.
The great thing about these cookies is that they’re perfect for sharing at picnics, brunches, or just with a cup of tea in the afternoon. I often find myself reaching for seconds (and sometimes thirds!) because the peach and buttery cookie combo is just so comforting. If you like a little fruity sweetness in your treats, these cookies are definitely going to become one of your favorites too.
Key Ingredients & Substitutions
Peaches: Fresh ripe peaches are best for juicy sweetness. If peaches aren’t in season, try using canned peaches drained well or substitute with nectarines for a similar taste.
Butter and Brown Sugar: These create the caramelized topping. Unsalted butter is best to control salt levels. You can swap brown sugar for coconut sugar for a different but still rich flavor.
Flour & Leavening: All-purpose flour and baking powder help the cookies rise just right. For a gluten-free option, use a gluten-free flour blend with added xanthan gum.
Sugar & Egg: Granulated sugar sweetens the batter and the egg binds it all together. Use a flax egg (1 tbsp flaxseed + 3 tbsp water) to make this vegan.
Vanilla & Spices: Vanilla extract adds warmth, and a pinch of cinnamon or nutmeg can enhance the peach flavor nicely but is optional.
How Do I Get the Perfect Caramelized Peach Topping Without It Getting Soggy?
The key is layering the melted butter and brown sugar first, then adding the peach slices gently so they stick well. Here’s how to make it work:
- Mix butter and brown sugar well so the sugar dissolves slightly—this forms the caramel base.
- Spread about a tablespoon of this on the muffin tin bottom for each cookie.
- Place peach wedges carefully on top, pressing gently but not smooshing them.
- The butter and sugar will melt during baking, creating a sticky, caramelized layer that grips the peaches.
- After baking, allow the cookies to cool a bit so the caramel sets before flipping them out carefully to display the peaches on top.
This layering and cooling prevent sogginess and keep the topping beautifully glossy and flavorful. If your peaches seem too juicy, pat them dry lightly before using to avoid excess moisture.
Equipment You’ll Need
- Muffin tin – perfectly shapes the cookies and holds the caramelized peaches in place.
- Mixing bowls – one for wet ingredients, one for dry, to keep things organized.
- Whisk – helps blend sugar and egg for a smooth batter.
- Spoon or small spatula – to spread the butter-sugar mixture evenly in each cup.
- Cooling rack – lets the cookies cool evenly after baking and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Swap peaches for plums or nectarines for a similar juicy, sweet flavor.
- Add a pinch of ground ginger or cardamom to the batter for a warm, spicy note.
- Top with a sprinkle of chopped toasted pecans or almonds for crunch.
- Mix in a handful of fresh blueberries to the batter for a burst of juicy tartness.
How to Make Peach Upside-Down Cookies?
Ingredients You’ll Need:
For The Peach Topping:
- 4-5 ripe peaches, peeled and sliced into wedges
- ½ cup (1 stick) unsalted butter, melted
- ⅔ cup brown sugar, packed
For The Cookie Batter:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: pinch of cinnamon or nutmeg for extra flavor
How Much Time Will You Need?
The total time for these delightful cookies is about 35 minutes. You’ll spend roughly 10 minutes preparing the peaches and batter, 20 minutes baking, and then about 5-10 minutes cooling before flipping them out and serving. It’s a quick treat with a lovely fruit twist!
Step-by-Step Instructions:
1. Prepare The Oven and Topping:
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with paper liners to prevent sticking. In a small bowl, mix together the melted butter and brown sugar until smooth. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup and spread it evenly.
2. Arrange The Peaches:
Place two or three peach wedges gently on top of the butter-sugar layer in each muffin cup. Press them lightly so they stick but don’t crush them.
3. Make The Cookie Batter:
In a medium bowl, whisk the flour, baking powder, salt, and optional spices like cinnamon or nutmeg. In a separate large bowl, beat the granulated sugar and egg until the mixture is pale and fluffy, then stir in the vanilla extract. Slowly add the dry ingredients to the wet ingredients, mixing just until combined to keep the batter light and tender.
4. Assemble and Bake:
Spoon the cookie batter over the peaches in each muffin cup, filling them about two-thirds full. Bake for 18-22 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
5. Cool and Serve:
Allow the cookies to cool in the pan for about 10 minutes. Then, carefully invert the muffin tin onto a cooling rack or plate, letting the peach topping be displayed beautifully on top. Serve warm or at room temperature—these cookies are delicious as they are or great with a scoop of vanilla ice cream.
Can I Use Frozen Peaches for Peach Upside-Down Cookies?
Yes, you can! Just be sure to thaw them completely and pat them dry with paper towels to remove excess moisture before using. This helps prevent the topping from getting too soggy during baking.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. To enjoy them warm, reheat briefly in the microwave or oven.
Can I Make These Cookies Ahead of Time?
Absolutely! Prepare the batter and peach topping, then assemble the cookies in the muffin tin but don’t bake. Cover and refrigerate overnight, then bake fresh the next day for the best texture.
What Can I Substitute If I Don’t Have Brown Sugar?
You can use an equal amount of coconut sugar or a mix of granulated sugar and molasses (1 tablespoon molasses per ½ cup sugar) to mimic the rich caramel flavor of brown sugar.