Description
Tasty Peach Cobbler Cookies are soft cinnamon-spiced cookies filled with homemade peach cobbler filling, topped with buttery crumble, and finished with an optional sweet glaze.
Ingredients
For the Peach Filling:
- 5 tablespoons light brown sugar
- 1/4 teaspoon ground nutmeg
- 4 large peaches, chopped into 1/2-inch pieces
- 2 teaspoons water
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup white sugar
For the Cookie Dough:
- 1 cup salted butter, room temperature
- 1 cup white sugar
- 1/2 cup light brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Spice Coating:
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
For the Crumble Topping:
- 5 1/2 tablespoons all-purpose flour
- 1/4 cup light brown sugar
- 1 1/2 tablespoons white sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup salted butter, melted
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Add diced peaches, brown sugar, white sugar, lemon juice, cinnamon, and nutmeg to a medium saucepan over medium heat.
2. Cook for about 6 minutes, stirring often, until the mixture becomes bubbly.
3. In a small bowl, stir together cornstarch and water.
4. Stir the cornstarch slurry into the peach mixture and cook for 1 additional minute.
5. Remove from heat, stir in vanilla, and transfer the peach filling to a bowl to cool completely in the refrigerator.
6. In a large bowl, cream softened butter with an electric mixer on medium-high speed.
7. Add white sugar and brown sugar and mix until well combined, about 1 minute.
8. Mix in vanilla and eggs until just combined.
9. Add flour, baking soda, baking powder, cinnamon, nutmeg, and salt, then mix until a dough forms.
10. Scoop dough into 55-gram balls and place in an airtight container.
11. Chill dough balls in the refrigerator for at least 3 hours, in the freezer for 2 hours, or in the refrigerator for up to 48 hours.
12. Preheat oven to 350°F.
13. Make the crumble by mixing melted butter with flour, brown sugar, white sugar, and cinnamon until crumbly.
14. Spread crumble pieces on a parchment-lined baking sheet and bake for 12–14 minutes, until deep golden brown.
15. Let crumble cool, then break into smaller pieces if needed.
16. Line cookie sheets with parchment paper or silicone baking mats.
17. In a small bowl, mix white sugar, cinnamon, and nutmeg for the coating.
18. Roll chilled dough balls in the spice coating.
19. Place about 6 cookies on each baking sheet, leaving room for spreading.
20. Bake for 11–13 minutes, until the edges are set and the centers look slightly underdone.
21. Immediately shape cookies with a round cutter, if desired.
22. Let cookies rest on the baking sheet for 1–2 minutes, then press an indent into the center of each cookie with the back of a tablespoon.
23. Transfer cookies to a wire rack to cool completely.
24. For the optional glaze, whisk powdered sugar, milk, and vanilla until smooth and runny.
25. Spoon cooled peach filling into the indent of each cooled cookie.
26. Sprinkle with crumble topping and drizzle with glaze before serving.
Notes
The peach filling can be made up to 3 days in advance and stored in the refrigerator.
Scoop dough into balls before chilling, since chilled dough can become difficult to handle.
Cookie dough balls may be frozen for 1–2 months and thawed overnight in the refrigerator before baking.
The crumble can be made 1–2 days in advance and stored at room temperature.
Store assembled cookies in an airtight container in the refrigerator for 4–5 days.
Because of the fresh fruit filling, do not leave assembled cookies at room temperature overnight.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 22g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg