Peach Cookies – Nutella filled sandwich cookies that look like peaches! These cookies are a show stopper and will look beautiful on your Holiday cookie tray.
I’m serving up some serious Holiday cookies today: PEACH COOKIES!
FYI: there’s no real peaches in here. The cookies just LOOK like a peach, and they are adorable.
I have been meaning to share this recipe with you since the beginning of Diethood. So, like, for 6 years or so. I never got around to it because I would rather share chicken dinner recipes with you than cookie recipes. Honestly.
Besides, a cookie without a stick of butter just doesn’t cut it… and I try to stay far away from a recipe that would need more than a few tablespoons of butter.
BUUUUT! When the Holidays roll around, I just can’t help it. All I want to do is share the Holiday cookies that my Mama used to and still makes.
In complete honesty? I just enjoy the feeling of making AND sharing my childhood food memories with you… is that odd?! Nostalgia makes me do it!
My best favorite ever are these Strawberry Cream Cheese Pastries Pleeeease try them.
I also love my Mini Chocolate Chip Cookies!
My second favorite ever are these Peach Cookies. I try my darn hardest to limit myself to one a day because they are almost 200 calories per cookie (yowza) and they are quite big – it’s 2 cookies sandwiched together with nutella in the middle, and a generous coating of sugar on top.
When I was little, my mom used to tell us that they weren’t meant for eating, they were on the cookie tray just for decor… Good one, Mama…good one.
SO! HOW TO MAKE PEACH COOKIES!?
- The cookie dough is prepared with flour, butter, milk, eggs and sugar. If you can tell by the picture above, it’s a pretty thick, sticky dough.
- You’ll pop it in the fridge for about 5-ish minutes before shaping the cookies into little balls and placing them on a baking sheet.
3. The cookies need about 12 to 15 minutes in the oven. Once cooled enough to handle, you will cut a small circle at the bottom of the cookie and remove the cookie centers.
4. In the meantime, you will take those cookie crumbs that you just cut out and mix them together with the Nutella. This is going to be our filling.
HOW TO MAKE A COOKIE FILLING WITH NUTELLA
5. Your next step involves filling each cookie with the nutella mixture – which includes your cookie crumbs and nutella – and then sandwiching two cookies together. See how they’re coming along?! I looove them!
6. The only thing left to do is dip one side of each cookie in the red-colored peach liqueur, and the other side of the cookie should be dipped in the yellow-colored peach liqueur. IF you do not want to use liqueur, use milk. FYI: If you go with the milk, know that the cookie will be missing that peachy-flavor.
A sprinkle of sugar and few mint leaves later, the cookies will be done and ready for you and family and friends to devour.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
FOR THE COOKIES:
- 3 eggs
- 3/4 cups sugar
- 3/4 cup milk (at least 2%)
- 1 stick (8 tablespoons) unsalted butter softened
- 2 tablespoons pure vanilla extract
- 3 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
FOR THE FILLING:
- 3 tablespoons Nutella
- 3 teaspoons Milk
- reserved cookie crumbs
FOR THE FOOD COLORS:
- 1/2 cup Peach Liqueur, divided
- Yellow and Red food colors
- Fine sugar or granulated sugar
- Mint Leaves
FOR THE COOKIES:
- Preheat oven to 350F.
- 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 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 mixing bowl from mixer and put in the fridge for 5 minutes.
- Remove mixing bowl from fridge.
- Lightly grease hands with cooking spray take a little dough and form into small balls; about 1-inch in size.
- Place on prepared baking sheet 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 a couple minutes, or until cool enough to handle.
- Using a sharp knife, carefully cut out the bottoms of each cookie, making a nice well in the middle to fit the filling.
- Reserve the cookie crumbs in a mixing bowl.
FOR THE FILLING:
- In the bowl with the cookie crumbs, add nutella and milk; mix until thoroughly combined.
- 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.
FOR THE FOOD COLORS:
- Place a 1/4-cup of peach liqueur in one small bowl and the rest of the liqueuer in another small bowl.
- Drop a few drop of red food color in one of the bowls with the liqueuer and yellow food color in the other.
- Dip one side of the cookie in red food coloring and the other in yellow let them rest on a sheet of wax paper for a minute or two before adding the sugar.
- I dip about 5 cookies in the colors and then go back to the first one and sprinkle with sugar. You can also dip 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.
Completely prepared cookies will keep in the fridge for up to 7 days; in a cool dark room for 3 to 4 days; on the counter for about 2 days. WW SMART POINTS: 8