“Peach” Cookies {Pesche Con Crema / Персики}

Dulce de Leche stuffed Peach Cookies | LetTheBakignBeginBlog.com | @LetthebakingbgnThe ‘peach’ cookies I am about to share with you are a very traditional treat at Slavic weddings and celebrations, but they usually taste very bland and disappointing.
I posted a recipe for peach cookies in the past, but now I have made some revisions and decided to post the recipe again with updated pictures.

Dulce de Leche stuffed Peach Cookies | LetTheBakignBeginBlog.com | @LetthebakingbgnThe revisions included, using different filling and different sugar to coat the outside. Also, I changed the way you store them, which made them go from soggy all throughout, to crunchy (almost) on the outside, and very soft and moist on the inside.I loved using the sprinkling sugar to coat these, because it made them look more realistic and gave them more dimension.Dulce de Leche stuffed Peach Cookies | LetTheBakignBeginBlog.com | @Letthebakingbgn
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

Author: Marina | Let the Baking Begin



  • 4 eggs
  • 250 grams vegetable/corn oil
  • 250 grams sugar
  • 2 tsp vanilla sugar or 1 tsp vanilla extract
  • 2 tsp baking powder
  • 4 tbsp flour
  • Later add:
  • 500 grams flour approximately 4 cups


  • 1 can cooked Dulce de Leche / sweetened condensed milk room temperature
  • 2 sticks butter room temperature
  • 1 tsp vanilla extract


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



  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.


  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.

Assembly & Decorating

  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.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!




Bon Appetite & Happy Pinning!

Thank you for following me on Instagram, Facebook & Pinterest!

If you make anything with my recipes make sure to hashtag your photos on Instagram with #letthebakingbeginblog so that I can see your creations as well!



Join 7,500 other food lovers enjoying weekly recipes.


Leave a comment

  • 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
      • 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
  • 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. 🙂

    · Reply
  • […] ‘Peach’ Cookies […]

    · Reply
  • Love peach cookies. Your pictures are perfect 🙂

    · Reply
  • […] ‘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
  • 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
  • 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
  • foodienewz

    Your food photos are amazing. You can share your mouth watering photos with us at http://www.foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

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

      · Reply
  • peggy

    so pretty

    · 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
  • 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
  • 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
  • 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

      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
  • 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
  • Linda Szymoniak

    What size can of sweetened condensed milk?

    · Reply

As seen in