Peach Cookies {Pesche Con Crema / Персики}

Peach Cookies look like a peach, but really are two halves of soft cookie dough baked, then hollowed and stuffed with delicious Dulce de Leche filling. The irresistible exterior makes you fall in love with the cookie once, but after your first bite, you will fall in love all over again! These peach cookies always fly off the table and people beg for the recipe!

Peach Cookies look like a peach, but really are two halves of cookie dough baked, then hollowed and stuffed with delicious Dulce de Leche filling. The irresistible exterior makes you fall in love with the cookie once, but after your first bite you will fall in love all over again! These peach cookies always fly off the table and people beg for the recipe!

So what are Peach Cookies?

They are cookies that are baked as two separate halves, then the inside is hollowed out to make space for the filling. The filling typically consists of either dulce de leche, custard or peach jam and an almond. Only dulce de leche filling is traditional for Slavic recipes though.

Even though I thought they were traditional Russian and Ukrainian cookies, it seems that Italians have their own version of these Peach Cookies as well and they call them Pesche Con Crema (Peaches with Cream).

In Slavic culture, you will see them at weddings, birthdays, baby showers and any other kinds of celebrations. Unfortunately, very often, as excited as you are to bite into one, that excitement dissipates once you bite into the cookie, as the flavor is bland and the filling is barely there.
Not to worry though! I have made it my mission to make sure that my recipe does not give you that same experience.

Peach Cookies look like a peach, but really are two halves of cookie dough baked, then hollowed and stuffed with delicious Dulce de Leche filling. The irresistible exterior makes you fall in love with the cookie once, but after your first bite you will fall in love all over again! These peach cookies always fly off the table and people beg for the recipe!What makes THIS recipe THE perfect Peach Cookie Recipe?

This recipe makes Peach Cookies that have a very delicious filling based on Dulce de Leche, which compliments the rather neutral flavor of the cookie itself wonderfully. No bland cookies over here.

The filling to cookie ratio is also perfect, it’s not too much and not too little.

I have also changed which the kind of sugar I use to coat the cookies in, from regular fine granulated sugar to sanding sugar.  This gives each Peach Cookie the look of a jewel, but also helps with preventing the sugar itself from melting away.

The way I store these cookies is also different – the method described below prevents the cookies from becoming soggy after being dipped in the coloring mixture.

Peach Cookies look like a peach, but really are two halves of cookie dough baked, then hollowed and stuffed with delicious Dulce de Leche filling. The irresistible exterior makes you fall in love with the cookie once, but after your first bite you will fall in love all over again! These peach cookies always fly off the table and people beg for the recipe!
The way I realized that these should not sit in a closed container, is by accidentally leaving one on the kitchen counter for a couple of hours and then when biting into it, discovering the outside to be perfectly dry and crunchy, while the inside was moist and delicious. I love happy accidents!

Peach Cookies look like a peach, but really are two halves of cookie dough baked, then hollowed and stuffed with delicious Dulce de Leche filling. The irresistible exterior makes you fall in love with the cookie once, but after your first bite you will fall in love all over again! These peach cookies always fly off the table and people beg for the recipe!

 

 

 

Peach Cookies

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: Russian, Ukrainian
Calories: 204 kcal
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 30

Ingredients

Cookies

  • 4 eggs
  • 250 ml vegetable/corn oil
  • 250 grams sugar
  • 2 tsp vanilla sugar or 1 tsp vanilla extract
  • 2 tsp baking powder
  • 4 tbsp flour
  • 500 grams flour approximately 4 cups (this will be added later)

Filling

  • 1 can Dulce de Leche / cooked sweetened condensed milk room temperature
  • 8 oz unsalted butter room temperature
  • 1 tsp vanilla extract

Decorating

  • 1 cup sanding sugar
  • Red Orange or Peach Food Coloring
  • Mint Leaves

Instructions

How to make Peach Cookie Shells

  1. Mix together, eggs, sugar and vanilla sugar/vanilla extract until combined.
  2. Add oil, stir to combine. Add flour & the baking powder. Mix thoroughly to combine. Let sit for 1 hour.
  3. Meanwhile, line a baking sheet with parchment paper. Set aside.
  4. After 1 hour, add 500 grams flour (about 4 cups) into the runny dough we prepared earlier and mix thoroughly.
  5. Take about a tablespoon of dough, roll it into a ball and set onto parchment paper, about 1-2 inches apart. You can oil or water the hands to help with the dough sticking.
  6. Bake for 15-20 minutes in a pre-heated oven, at 350F. Cookies should remain white.
  7. Allow to cool on a cooling rack. Bake the rest of the cookies in the same manner.
  8. With a melon baller, remove the center of each cookie, to make room for the filling.

How to make the Dulce de Leche Filling

  1. With a mixer fitted with a whip attachment, whip the butter until white and fluffy, about 2-3 minutes. Make sure to scrape the bottom of the bowl throughout the process.
  2. Add the condensed milk & vanilla extract and whip again, until well combined, about 1 minute.
  3. Fill a ziplock bag with the filling & snip the end.

Assembling the Peach Cookies

  1. Fill each half of the cookies with the filling, slightly overfilling, to allow for the two halves to stick together.
  2. Put sprinkling sugar into a bowl.
  3. Fill 2 bowls or cups with 1 cup of water each. Add red food coloring to one cup, and yellow/peach/orange food coloring to the other. Stir, to make sure the food coloring dissolves.
  4. Quickly dip each cookie, into the yellow ‘cup’ and then only half of the cookie into the red cup, to make them resemble a peach.
  5. Roll in the sprinkling sugar. Place on the tray.
  6. Allow to sit at room temperature for a couple of hours. This will allow for the moisture to redistribute evenly throughout the cookie, while allowing the outside to dry. Do not leave in a closed container, or the cookies will become soggy.
  7. Right before you serve the cookies, insert the hearts of mint, to make them look like real leaves from peach trees.
Nutrition Facts
Peach Cookies
Amount Per Serving
Calories 204 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 7g 35%
Cholesterol 21mg 7%
Sodium 9mg 0%
Potassium 59mg 2%
Total Carbohydrates 28g 9%
Sugars 15g
Protein 2g 4%
Vitamin A 0.6%
Calcium 2%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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  • Linda Szymoniak

    What size can of sweetened condensed milk?

    · Reply
  • Anita Kilgore

    Can you freeze the peach cookies or how long will they keep in the refrigerator?

    · Reply
    • I haven’t done it myself, but don’t see why it wouldn’t work. I would wrap them tightly or keep in an airtight container and probably wouldn’t freeze them for more than a month.

      · Reply
  • Irina

    Thank you for the recipe. I made them a few days ago they taste amazing but for some reason even when I used teaspoon to roll balls when they baked they became huge( I don’t know maybe I didn’t had enough flour? And also when I dipped them into coloring they got very soggy I didn’t close the container even after a few days they still were soggy! Is there any advice you can give me how to improve them?

    · Reply
    • Tip
      Inna

      Hi Irina,
      I see your comment was posted a while back…
      I learned a tip on YouTube to help with the sogginess. After dipping them in the food coloring I set them on a paper towel for a minute or so. This soaks up excess liquid and my sugar doesn’t become all wet and clumpy. alsobi had issues with them being too big too. I scoop out exactly one tablespoon and roll it into a ball. Then use a sharp knife to score and cut right down the middle. Perfectly shaped halfs.

      · Reply
      • The paper towel tip is great, I actually do that myself now too.

        Although, in the original poster’s question I think she didn’t add enough flour as evidenced by too drastic of a rise in the oven, and then absorption of too much liquid when dipped.

        I think weighing the ingredients would help with adding the right amount of flour.

        · Reply
  • Laura

    These cookies look BEAUTIFUL! I can’t wait to make them and surprise my friends with this gorgeous treat!

    · Reply
    • They look very festive in Holiday cookie baskets too 😉 Thanks for your comment Laura!

      · Reply
  • Tanya

    These look delicious!!
    Im just wondering what is sprinkling sugar? is it regular sugar? thanks for reply in advance

    · Reply
    • Hi Tanya,
      thank you! Sprinkling sure is usually larger granules than regular sugar and sometimes it comes in different colors. It’s what you would sprinkle on cupcakes or sugar cookies. At the bottom of the post you will see an amazon link to the kind of sanding/sprinkling sugar I used 🙂

      · Reply
  • Carol

    These cookies are beautiful, and I look forward to making them. I love your website- you always have the best recipes -always! And the pictures are helpful and beautiful .I love the fact that we get to know you, as well. You are fantastic.

    · Reply
    • Oh Carol! Thank you so much for such your wonderful comment! You just made my day!

      · Reply
  • peggy

    so pretty

    · Reply
  • foodienewz

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    · Reply
    • Thanks so much for your comment, I will take a look 🙂

      · Reply
  • Sylva Smith

    Any chance you could get these to taste peachy? Like with peach schnaps maybe?

    · Reply
    • I guess you could soak the outside with some diluted peach liquor and add peach essense to a whip cream and creamcheese frosting…. But that’s just an idea, I haven’t done it 🙂

      · Reply
  • anna

    I was wondering what degrees you put them on? I put mine on 350 farenheit.

    · Reply
    • Yeah, I bake mine at 350 as well. Just added that to the post 🙂 Thanks for your comment!

      · Reply
  • Recipes | Pearltrees

    […] ‘Peach’ Cookies […]

    · Reply
    • Z

      Hi. I’m thinking of making these but had a question on the measurements since you list them in grams. How much oil and sugar in cups? I tried to look it up and it seems like 250 is about 1 and 1/4 cup of dry ingredients and about 1 cup of fluid (oil). Does that sound right? I guess what’s throwing me off is that you have 500 grams of flour listed and in parenthesis it says about 4 cups, but based on the conversion mentioned previously that would be 2 and 1/2 cups ? So I’m confused. can u help a girl out 😉 tx

      · Reply
      • Z

        Actually I think I answered my question! I guess flour is lighter than sugar and 1 cup is approx 120 grams. So that makes sense now. So 4 cups flour, about 1 1/4 cup sugar and actually like 3/4 cups oil. Hopefully this helps someone else 🙂

        · Reply
  • Lea @ Lea's Cooking

    Love peach cookies. Your pictures are perfect 🙂

    · Reply
  • free time | Pearltrees

    […] ‘Peach’ Cookies […]

    · Reply
  • I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food. We’re pretty new so give us a chance. 🙂

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  • Julia | JuliasAlbum.com

    These are so pretty! I made those too and have a recipe on my blog, too! You’ve got to love “persiki”! 🙂 Pinned!

    · Reply
    • I am going to go and check them out 😉

      · Reply
      • Julia | JuliasAlbum.com

        Yes, I did use natural coloring (beets and carrots) which worked perfectly! I didn’t have time to go to the store to buy the actual food coloring, LOL.

        · Reply
        • I really like that idea, I might experiment with it next time. Did it give the cookies any flavor at all?
          as far as for me, I am stocked on things some people don’t even know exist lol, I think I might have a slight hoarding obsession when it comes to cooking/baking/kitchen supplies lol

          · Reply

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