Beautiful Peach Cookies that look like real peaches! These Nutella-filled sandwich cookies are a show stopper and will look beautiful on your Holiday cookie tray.
Indulge in the whimsical charm of these Peach Cookies, a delightful addition to any holiday cookie tray. With no actual peaches involved, these cookies are a creative play on traditional flavors, combining the richness of chocolate with a visually stunning presentation.
Why We Love These Peach Cookies
- Beautiful: These cookies are not just delicious but also a beautiful work of art.
- Unique Texture: The combination of Nutella and crumbly cookies creates a delicious bite.
- Nostalgic: They bring back fond memories of childhood and traditional holiday baking.
- Versatile for Any Occasion: Ideal for holidays, parties, or as a special treat for family and friends.
Ingredients For Peach Cookies
- For the Cookies: eggs, sugar, milk, unsalted butter, vanilla extract, all-purpose flour, baking powder, and salt.
- For the Filling: Nutella, milk, and reserved cookie crumbs.
- For the Food Colors and Garnishes: peach liqueur, yellow and red food colors, sugar, and mint leaves.
How To Make Peach Cookies
- Prep: Preheat oven to 350˚F and prepare baking sheets with parchment paper.
- Make the Dough: Whisk eggs with sugar, then incorporate milk, butter, and vanilla. Gradually mix in a blend of flour, baking powder, and salt.
- Chill and Bake: Chill the dough briefly, then form small balls and bake until lightly browned.
- Prepare the Cookies: Hollow out the bottoms of each cookie to make room for the filling. Set aside.
- Prepare the Filling: Mix Nutella, milk, and reserved crumbs to create the filling.
- Assemble: Fill the cookies with Nutella and sandwich two cookies together.
- Food Colors: Divide peach liqueur into two bowls, tinting one red and the other yellow. Dip each cookie half in the colored liqueurs, then coat them with sugar.
- Finish: Dry the cookies on wax paper. Then, garnish them with mint leaves and serve.
Recipe Tips And Variations
- Chill: We often let the cookie dough rest anywhere from 15 minutes and up to 2 hours before baking. The longer chill time seems to help the cookies puff up more.
- Sticky Dough: Handling the sticky dough can be tricky, so I recommend using cooking spray on your hands to make it easier.
- Baking Time: It’s important to note that these cookies are intentionally baked to be a bit drier because they need to hold up when dunked in the flavoring syrup, preventing them from becoming soggy.
- Drying the Cookies: Once dipped, the cookies should be allowed to dry out on wax paper and in the refrigerator, uncovered, for 15 minutes or more. This step ensures that the sugar sticks rather than dissolves.
- Presentation: For presentation, consider placing the cookies in small cupcake cups or liners to showcase more of their beautiful peach-like appearance.
- Freeze Unfilled Cookies: For longer storage, freeze the cookies without the filling or decoration.
- Mint Leaf Variation: If mint isn’t your favorite, try other edible leaves for garnish.
- Color Alternatives: If avoiding liqueur, use milk, but note the lack of peach flavor.
- Filling Variations: Experiment with different chocolate spreads, pastry creams, or jams for variety. Many individuals opt to stuff these cookies with a ricotta cheese sweetened to their liking.
- Almonds: For an added touch of authenticity, placing a whole almond at the center of the cookie creates the illusion of a peach pit.
How To Store
- In the Fridge: Completely prepared cookies can be refrigerated for up to 7 days.
- In a Cool, Dark Room: They last 3 to 4 days.
- On the Counter: Keep for about 2 to 3 days.
- Note: It’s best not to freeze them once they are filled and decorated.
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- 3 eggs
- ¾ cups sugar
- ¾ cup milk (at least 2%)
- 8 tablespoons unsalted butter, softened
- 2 tablespoons pure vanilla extract
- 3¾ cups all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- ¼ cup Nutella
- 1 tablespoon milk
- reserved cookie crumbs
- Preheat oven to 350˚F.
- Line two baking sheets with parchment paper and set aside.
- Whisk eggs in a large bowl; add the sugar and whisk to combine.
- Whisk in milk, butter, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With an electric mixer on low, add flour mixture to the egg mixture one tablespoon at a time; continue to mix until thoroughly incorporated.
- Remove the mixing bowl from the mixer and put it in the fridge for 15 minutes.
- Remove the mixing bowl from the fridge.
- Lightly grease your hands with cooking spray, pinch off a little dough, and form into small balls about 1 inch in size.
- Place the cookie balls on the baking sheets and bake for 12 to 15 minutes or until lightly browned on the bottom.
- Remove from oven and let them rest on a cooling rack for 8 to 10 minutes or until cool enough to handle.
- Using a sharp paring knife, carefully cut out the bottoms of each cookie and make a well in the center of the cookie to fit the filling.
- Reserve the cookie crumbs in a mixing bowl.
- In the bowl with the cookie crumbs, add the Nutella and milk; mix until thoroughly combined. If needed, add more milk for a creamier mixture.
- Fill the cookies with the Nutella mixture and sandwich 2 cookies together. Try to match the cookies with the same shape cookie and/or size.
- Place half of the peach liqueur in one small bowl and the rest of the liqueur in another small bowl.
- Drop a few drops of red food color in one of the bowls with the liqueur and yellow food color in the other.
- Dip one side of the cookie in red food coloring and the other side in yellow. Let them rest on a sheet of wax paper for 5 minutes before adding the sugar. I dip about five cookies in the colors and then go back to the first one and sprinkle with sugar. You can also roll them in the sugar.
- Place the finished cookies on a sheet of wax paper to dry and continue to work with the rest of the cookies.
- Once the cookies have dried, insert a couple of mint leaves in each prepared cookie and transfer to a cookie tray.
- Chill: I let the cookie dough rest anywhere from 15 minutes to 2 hours before baking. The longer chill time helps the cookies puff up more.
- Sticky Dough: I recommend using cooking spray on your hands to make it easier to roll the cookie dough balls.
- Drying the Cookies: Once dipped, the cookies should dry out on wax paper uncovered for 5 minutes before adding the sugar. This step ensures that the sugar sticks rather than dissolves.
- Storage: Cookies freeze well individually after baking and are completely cooled, but not if they are filled and decorated. Completely prepared cookies will keep in the fridge for up to 7 days, in a cool, dark room for 3 to 4 days, and on the counter for about 2 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.