Peach Upside-Down Cookies
Soft and chewy peach upside-down cookies are crowned with a sweet streusel topping that conceals a peachy surprise on the bottom.
Prep time:
Cook time:
Serves: 12
Calories per serving: 340
Ingredients:
Cook time:
Serves: 12
Calories per serving: 340
3 cups all-purpose flour
2 teaspoons cream of tartar
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon buttermilk
1 teaspoon vanilla extract
STREUSEL TOPPING:
1/2 cup all-purpose flour
1/3 cup plus 3 tablespoons packed brown sugar, divided
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, softened, cubed
2 to 3 medium peaches, thinly sliced
Directions:
In a large bowl, whisk flour, cream of tartar, cornstarch, baking soda, cinnamon and salt until combined; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar and sugar until light and fluffy, 2-3 minutes. Add whole egg and egg yolk; beat until fully incorporated. Stir in buttermilk and vanilla extract.
With the mixer on low speed, slowly add dry ingredients, mixing until just incorporated and no dry patches of flour remain, being careful not to overmix. Cover; chill at least 1 hour.
Meanwhile, in a shallow bowl, stir together flour, 1/3 cup brown sugar, cinnamon, salt and butter until the mixture resembles coarse, crumbly sand. Chill until ready to bake.
Preheat oven to 375°. Line two baking sheets with parchment paper. Sprinkle 1/2 teaspoon of the reserved brown sugar onto the parchment paper; top with 3-4 peach slices. Repeat to make 12 mounds, 2-3 in. apart.
Scoop dough by 1-1/2 tablespoonfuls; roll into balls. Gently press each dough ball into the prepared streusel topping; place on top of each mound of peaches, streusel-side up. Repeat.
Bake until edges are golden and tops appear set, 11-13 minutes. Cool on pans 10-15 minutes before transferring to a wire rack to cool completely.
Source: tasteofhome.com
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar and sugar until light and fluffy, 2-3 minutes. Add whole egg and egg yolk; beat until fully incorporated. Stir in buttermilk and vanilla extract.
With the mixer on low speed, slowly add dry ingredients, mixing until just incorporated and no dry patches of flour remain, being careful not to overmix. Cover; chill at least 1 hour.
Meanwhile, in a shallow bowl, stir together flour, 1/3 cup brown sugar, cinnamon, salt and butter until the mixture resembles coarse, crumbly sand. Chill until ready to bake.
Preheat oven to 375°. Line two baking sheets with parchment paper. Sprinkle 1/2 teaspoon of the reserved brown sugar onto the parchment paper; top with 3-4 peach slices. Repeat to make 12 mounds, 2-3 in. apart.
Scoop dough by 1-1/2 tablespoonfuls; roll into balls. Gently press each dough ball into the prepared streusel topping; place on top of each mound of peaches, streusel-side up. Repeat.
Bake until edges are golden and tops appear set, 11-13 minutes. Cool on pans 10-15 minutes before transferring to a wire rack to cool completely.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.