You will love this recipe for Peach Pie Cookie Bars if you want all the cozy flavor of homemade peach pie without fussing over pie crust. These bars start with a soft, buttery sugar cookie base, get topped with juicy cinnamon peach pie filling, and finish with a simple cinnamon sugar sprinkle. They are easy to bake on a weeknight, pretty enough for a party, and perfect when you want peach desserts that feel special but don’t take all day. If you have a can of peach pie filling in your pantry and a free hour, you can have warm, peachy bars cooling on your counter in no time.
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Ingredients for Peach Pie Cookie Bars
For the sugar cookie dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the peach pie layer
- 1 can peach pie filling, chopped into smaller pieces if the slices are large
- ½ teaspoon ground cinnamon
- Optional: tiny pinch of nutmeg
- Optional: 1 teaspoon cornstarch, if the filling seems very loose
For the topping
- 3 tablespoons granulated sugar
- ½ to 1 teaspoon ground cinnamon
How to Make Peach Pie Cookie Bars
I love this recipe because it feels like a shortcut peach pie that you can eat with your hands. Here is exactly how I put it together.
1. Preheat and prep. Set your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal later.
2. Make the dough. In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes). Beat in the eggs and vanilla. In a separate bowl, whisk together flour, baking powder, and salt, then slowly add to the wet ingredients until a dough forms.
3. Build the base. Press about two-thirds of the sugar cookie dough evenly into the prepared pan.
4. Prepare the filling. Pick the peach slices out of your peach pie filling with a fork and leave most of the syrup behind so the bars do not get soggy. You want a little bit of syrup for moisture, but certainly not all of it. I removed around ¾ cup of syrup total.
If the peach slices are large, chop them into bite size pieces. Stir in cinnamon and nutmeg (if using). If the mixture seems too watery, add a bit of cornstarch.
5. Add the filling. Spoon the peach mixture over the cookie dough and gently spread it into an even layer.
6. Swirl with dough. Drop small spoonfuls of the remaining dough across the top of the apples, leaving little gaps so the filling peeks through.
7. Sprinkle the topping. In a small bowl, stir together the cinnamon and sugar, then sprinkle evenly over the top.
8. Bake. Bake for 35–45 minutes, or until the cookie dough is set and golden brown. The middle might look a little soft but will firm up as it cools.
9. Slice. After completely cool, slice into bars. Serve at room temperature, or slightly warm with a scoop of vanilla ice cream if you want a peach pie dessert moment in bar form.
Pro Tips
- Chill for extra clean slices. If you want perfectly sharp edges for parties or photos, chill the baked, cooled bars in the fridge for 30 to 60 minutes before slicing.
- Control the moisture. Peach pie filling recipes can vary; some brands are thicker and some are very syrupy. If yours is very wet, drain off more liquid and use the cornstarch. This keeps the cookie base from getting soggy.
- Make them ahead. These bars are a great make ahead dessert. Bake them the night before, cool completely, then cover tightly. They stay soft and flavorful for 2 to 3 days at room temperature.
- Dress them up. Dust cooled bars lightly with powdered sugar.
- Drizzle with a simple glaze made from powdered sugar and a splash of milk or cream for an extra pretty finish.
FAQs
Can I use fresh peaches instead of canned peach pie filling?
Yes, but you would have too cook them first, because plain fresh peaches would be way too watery and make your bars soggy. To use fresh peaches, you would need to cook them briefly with sugar, a little lemon juice, cinnamon and cornstarch until thick and jammy. Using canned peach pie filling makes this a simpler peach dessert, if that’s what you’re going for.
Do Peach Pie Cookie Bars need to be refrigerated?
I usually store them covered at room temperature for up to 2 days. For longer storage, keep them in an airtight container in the fridge for up to 4 days. Let them come back to room temperature before serving or warm gently for that fresh baked feel.
Can I freeze these bars?
Yes. Once cooled completely, slice the bars and place them in a single layer on a baking sheet to freeze. Then transfer the frozen bars to a freezer bag or airtight container with parchment between layers. They keep well for up to 2 months. Thaw at room temperature.
How do I know when the bars are done baking?
Look for lightly golden edges and a center that no longer looks wet or jiggly. The peach layer might bubble slightly, and the cookie base will feel set if you touch the edge lightly.
Can I make a half batch?
You certainly can. Bake the halved recipe in an 8×8 or 9×9 pan and start checking around 25 minutes. Baking time can vary slightly depending on the thickness.
If you love the idea of peach pie but want something quicker, easier and more portable, these Peach Pie Cookie Bars are going to be your new go to. You get a soft, buttery sugar cookie base, a cozy cinnamon peach layer and that nostalgic cinnamon sugar topping all in one simple pan. This is one of those peach desserts that works for potlucks, baby showers, BBQs or just a slow Sunday afternoon when you want the flavor of homemade pie without rolling out dough.
Keep a can of peach pie filling in your pantry, and you will always be just a few steps away from a warm, peachy treat that your friends and family will ask for again and again.
Peach Pie Cookie Bars
Ingredients
For the sugar cookie dough
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the peach pie layer
- 1 can peach pie filling chopped into smaller pieces if the slices are large
- ½ teaspoon ground cinnamon
- Optional: tiny pinch of nutmeg
- Optional: 1 teaspoon cornstarch if the filling seems very loose
For the topping
- 3 tablespoons granulated sugar
- ½ to 1 teaspoon ground cinnamon
Instructions
- Preheat and prep. Set your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal later.
- Make the dough. In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes). Beat in the eggs and vanilla. In a separate bowl, whisk together flour, baking powder, and salt, then slowly add to the wet ingredients until a dough forms
- Build the base. Press about two-thirds of the sugar cookie dough evenly into the prepared pan.
- Prepare the filling. Pick the peach slices out of your peach pie filling with a fork and leave most of the syrup behind so the bars do not get soggy. You want a little bit of syrup for moisture, but certainly not all of it. I removed around ¾ cup of syrup total.
- If the peach slices are large, chop them into bite size pieces. Stir in cinnamon and nutmeg (if using). If the mixture seems too watery, add a bit of cornstarch.
- Add the filling. Spoon the peach mixture over the cookie dough and gently spread it into an even layer.
- Swirl with dough. Drop small spoonfuls of the remaining dough across the top of the apples, leaving little gaps so the filling peeks through.
- Sprinkle the topping. In a small bowl, stir together the cinnamon and sugar, then sprinkle evenly over the top.
- Bake. Bake for 35–45 minutes, or until the cookie dough is set and golden brown. The middle might look a little soft but will firm up as it cools.
- Slice. After completely cool, slice into bars. Serve at room temperature, or slightly warm with a scoop of vanilla ice cream if you want a peach pie dessert moment in bar form.
