Peach Cobbler Cookies
Delightful cookies featuring a sweet peach filling and crunchy crumble, perfect for any occasion.
Ingredients
Peach Filling
- 4 large ripe peaches, diced luscious and fragrant
- 1/4 cup granulated sugar for sweetness
- 1/4 cup light brown sugar, packed for a hint of caramel depth
- 3/4 tsp cinnamon warm and inviting flavor
- 1/4 tsp nutmeg adds a subtle spice
- 1 tsp lemon juice brightens and enhances flavors
- 2 tsp corn starch for thickening the peach filling
- 2 tsp water to combine with cornstarch
- 1/2 tsp vanilla extract adds aromatic sweetness
Cookie Dough
- 1 cup salted butter, softened ensures a rich, buttery cookie
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 and 1/2 tsp vanilla extract
- 2 large eggs for binding the ingredients
- 3 cups all-purpose flour the foundation for the cookies
- 1 tsp baking soda helps the cookies rise perfectly
- 1 tsp baking powder
- 1/4 tsp salt enhances the flavors
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup granulated sugar for rolling
- 2 tsp cinnamon for rolling
- 1/8 tsp nutmeg for rolling
Crumble Topping
- 1/4 cup salted butter, melted for the crumble
- 1/4 cup light brown sugar, packed for the crumble
- 1 and 1/2 tbsp granulated sugar for the crumble
- 1/2 cup all-purpose flour for the crumble
- 3/4 tsp cinnamon for the crumble
Optional Glaze
- 1/3 cup powdered sugar for glaze
- 1/4 tsp vanilla extract for glaze
- pinch cinnamon for glaze
- 1-2 tbsp milk for glaze
Instructions
Make the Peach Filling
- In a medium saucepan over medium heat, combine the diced peaches, sugars, lemon juice, cinnamon, and nutmeg. Cook for about 6 minutes until bubbly, stirring occasionally.
- Mix the cornstarch with the water, then add this mixture to the peaches, stirring continuously. Cook for another minute, then remove from heat and gently stir in the vanilla.
- Allow the peach filling to cool completely in the fridge.
Make the Cookie Dough
- In a large bowl, use an electric mixer to cream the softened butter until smooth.
- Add the granulated sugar and light brown sugar, mixing until well combined.
- Incorporate the vanilla and eggs, blending until thoroughly mixed.
- Gradually add the dry ingredients (flour, baking soda, baking powder, spices, and salt), mixing until a dough forms.
- Chill the dough in the refrigerator for 30 minutes.
Scoop & Chill the Dough
- Scoop the chilled dough into balls, approximately 55 grams each.
- Place the dough balls onto a baking tray and chill in the fridge for at least 3 hours, or alternatively, freeze for 2 hours for faster results.
Make the Crumble
- Preheat your oven to 350°F (175°C).
- Melt the butter for the crumble, then mix it with remaining streusel ingredients (light brown sugar, granulated sugar, flour, and cinnamon).
- Crumble this mixture into pieces and spread it on a parchment-lined baking pan.
- Bake for 12-14 minutes until golden brown. Allow to cool.
Bake the Cookies
- Preheat your oven to 350°F (175°C) if not already done.
- Prepare your cookie sheets by lining them with parchment paper.
- In a separate bowl, mix together sugar, cinnamon, and nutmeg for rolling.
- Roll the chilled dough balls in the mixture, ensuring they are well coated, and place them on the prepared sheets.
- Bake for 11-13 minutes until the edges are set and the centers remain puffy.
- Using a round cookie cutter, shape the cookies if needed and create an indentation in the center with a spoon.
- Transfer to a wire rack to cool.
Optional Glaze
- If desired, whisk together powdered sugar, vanilla, a pinch of cinnamon, and milk until you achieve your preferred glaze consistency.
Assemble Cookies
- Once the cookies have cooled, fill their centers with the peach mixture.
- Top with the crumble, and if you’ve made it, drizzle the glaze on top.
- Serve immediately for the best taste, or store in an airtight container in the refrigerator for up to 5 days.
Notes
Allow the cookie dough to rest after mixing for improved texture. Use frozen peaches if fresh are unavailable. Substitute some flour with almond flour for a nutty taste. You can skip chilling the dough for quicker baking.