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Peach Cobbler Cookies

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Delightful cookies capturing the essence of summer peach cobbler, featuring soft chewy texture and a crunchy crumble.

Ingredients

Scale
  • 4 large ripe peaches, diced
  • 1/4 cup granulated sugar
  • 1/4 cup + 1 tbsp light brown sugar, packed
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 2 tsp corn starch
  • 2 tsp water
  • 1/2 tsp vanilla extract
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 and 1/2 tsp vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 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
  • 1/4 cup salted butter, melted for crumble
  • 1/4 cup light brown sugar for crumble
  • 1 and 1/2 tbsp granulated sugar for crumble
  • 1/2 cup + 1 tbsp all-purpose flour for crumble
  • 3/4 tsp cinnamon for crumble
  • 1/3 cup powdered sugar for glaze (optional)
  • 1/4 tsp vanilla extract for glaze (optional)
  • Pinch of cinnamon for glaze (optional)
  • 1–2 tbsp milk for glaze (optional)

Instructions

  1. Make the Peach Filling: In a medium saucepan over medium heat, combine the diced peaches with granulated sugar, light brown sugar, lemon juice, and spices. Cook for about six minutes until it bubbles. Mix cornstarch with water and incorporate into the mixture, stirring for an additional minute before cooling in the fridge.
  2. Make the Cookie Dough: Cream the softened butter in a large bowl using an electric mixer. Gradually add sugars, mixing until fluffy. Then, incorporate the eggs and vanilla. Gently fold in dry ingredients to form a dough and chill for 30 minutes.
  3. Scoop & Chill the Dough: After chilling, scoop the dough into balls and return to the fridge for at least three hours.
  4. Make the Crumble: Preheat your oven to 350°F (175°C). Combine melted butter with crumble ingredients to create a crumbly mixture. Spread onto a baking pan and bake for 12-14 minutes. Break into smaller pieces once cool.
  5. Bake the Cookies: Roll dough balls in a sugar-cinnamon mixture and place on parchment-lined sheets. Bake for about 11-13 minutes. Cool briefly before transferring to a wire rack.
  6. Optional Glaze: Mix powdered sugar, vanilla, cinnamon, and milk to desired consistency. Drizzle over cooled cookies.
  7. Assemble Cookies: Spoon peach filling into the cookie centers, top with crumble, and drizzle with glaze.

Notes

Use ripe peaches for max flavor; can substitute canned peaches. Chill cookie dough for firmer texture, and store in an airtight container for freshness.

Nutrition

Find it online: https://yummyfirst.com/peach-cobbler-cookies/