Peaches-and-Cream Stuffed Cookie Bites

Method20 steps

1. 1

   Step 1: Preheat the oven to 350°F /175°C.

2. 2

   Step 2: Whisk together the dough’s 1½ cups all-purpose flour, 1 tsp baking powder and ½ tsp salt; set aside.

   Uses 1 1/2 cup all purpose flour (may need a tad bit more) · 1 teaspoon baking powder · 1/2 teaspoon salt

3. 3

   Step 3: Cream the dough’s 10 tbsp softened butter with 1 cup packed brown sugar.

   Uses 1 cup brown sugar (packed) · 10 tablespoons butter (softened)

4. 4

   Step 4: Beat in 1 slightly beaten egg and 1 tsp vanilla.

   Uses creamed dough butter and brown sugar · 1 egg (slightly beaten) · 1 teaspoon vanilla

5. 5

   Step 5: Add the prepared dry mixture to the wet cookie mixture.

   Uses cookie dry mixture · cookie wet mixture

6. 6

   Step 6: Stir just until combined. Use a little extra dough flour only if needed to obtain workable dough; avoid adding enough to make it dry.

   Uses combined cookie ingredients · Extra dough flour, only if needed for consistency (quantity unspecified)

7. 7

   Step 7: Freeze for 10–15 minutes, until partly firm and easier to handle.

   Chill Dough · 15 minUses prepared cookie dough

8. 8

   Step 8: For the selected half-batch filling, mix 4 oz softened cream cheese, ⅛ cup powdered sugar and ⅛ cup peach puree until combined.

   Uses 4 oz softened cream cheese for filling · ⅛ cup peach puree for filling · ⅛ cup powdered sugar for filling

9. 9

   Step 9: Fold ¼ cup diced fresh peaches into the filling and set aside.

   Uses prepared peach cream-cheese base · ¼ cup diced fresh peaches for filling

10. 10

    Step 10: For the selected half-batch crumb topping, combine ⅛–¼ cup flour, ⅛ cup oats, ⅛ cup each brown and white sugar (⅛ cup), ¼ tsp cinnamon and 2 tbsp melted butter; set aside.

    Uses ⅛–¼ cup all-purpose flour for crumb topping · ⅛ cup quick-cooking oats for crumb topping · ⅛ cup packed brown sugar for crumb topping · ⅛ cup white sugar for crumb topping · ¼ tsp cinnamon for crumb topping · 2 tbsp melted butter for crumb topping

11. 11

    Step 11: Lightly spray nonstick mini-muffin tins with baking cooking spray.

    Uses Baking cooking spray to grease mini-muffin tins (quantity unspecified)

12. 12

    Step 12: Take the partly firm dough out of the freezer. Return it briefly to the freezer if it becomes too sticky while shaping.

    Uses partly firm cookie dough

13. 13

    Step 13: Flatten approximately tablespoon-size portions of the dough.

    Uses Portions of the same chilled cookie dough

14. 14

    Step 14: Put a small teaspoon of prepared peach filling in the center of each dough portion; avoid overfilling.

    Uses flattened cookie-dough portions · Small teaspoons of prepared filling

15. 15

    Step 15: Fold the dough around the filling, seal the edges and roll into balls.

    Uses filled dough portions

16. 16

    Step 16: Place the filled balls in the prepared mini-muffin cups and continue with the remaining dough and filling.

    Uses sealed filled cookie balls

17. 17

    Step 17: Sprinkle the cookie tops with the prepared crumb mixture. Any unused filling or crumbs remain extra; do not overstuff to force them all in.

    Uses filled cookies in mini-muffin cups · Prepared crumbs for cookie tops

18. 18

    Step 18: Bake for about 12 minutes, until the cookie dough is baked through and the tops are lightly set.

    Bake Cookie Bites · 12 minUses crumb-topped stuffed cookies

19. 19

    Step 19: Let cool in the pan; the cookies firm as they cool.

    Uses baked stuffed cookies

20. 20

    Step 20: Remove from the pan and serve. Refrigerate any remaining cream-cheese filling and cooled filled cookies promptly.

    Uses cooled firm cookie bites