Print

Peach Cobbler Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 5 reviews

Peach Cobbler Cookies are a delightful twist on the classic peach cobbler dessert, combining soft, cinnamon-spiced cookies filled with a luscious peach filling and topped with a buttery crumble and sweet glaze. Perfect for summer gatherings or anytime you crave a fruity, comforting treat.

  • Author: Lilya
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Peach Filling

  • 3 to 4 medium peaches, peeled and diced (about 2 cups)
  • ¼ cup light brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • 2 tablespoons water (as needed)
  • 1 teaspoon pure vanilla extract

Crumble Topping

  • ¾ cup all-purpose flour
  • 6 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted

Cookie Dough

  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for rolling)

Glaze

  • 1 cup powdered sugar
  • 1 to 2 tablespoons whole milk or heavy cream (15-30 ml)
  • ¼ teaspoon pure vanilla extract

Instructions

  1. Prepare Crumble Topping: In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add melted butter and mix until the mixture becomes crumbly. Refrigerate to keep chilled until ready to use.
  2. Cook Peach Filling: In a medium saucepan over medium heat, combine the diced peaches, brown sugar, cornstarch, and cinnamon. Cook together, stirring frequently, until the peaches soften and the mixture thickens, adding water as needed to achieve consistency. Stir in vanilla extract and let the filling cool completely.
  3. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (180°C) or 160°C for a fan-assisted oven. Line three baking sheets with parchment paper.
  4. Mix Dry Ingredients for Cookies: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt until evenly combined.
  5. Cream Butter and Sugars: In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, mixing well to combine.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
  7. Shape Dough Balls: Using a 1½ to 2 tablespoon cookie scoop, portion the dough and roll each ball in granulated sugar to coat evenly.
  8. First Bake: Place the sugared dough balls on prepared baking sheets, spacing them about 2 inches apart. Bake for 8 minutes until slightly set.
  9. Create Indentations: Remove the cookies from the oven. Using the back of a spoon, gently press the center of each cookie to form a small well without breaking the cookie.
  10. Fill Cookies: Spoon about 1 tablespoon of the cooled peach filling into each indentation.
  11. Add Crumble: Top each filled cookie with 2 to 3 tablespoons of the chilled crumble mixture, spreading gently.
  12. Second Bake: Return the baking sheets to the oven and bake for an additional 3 to 5 minutes, or until the cookies are golden brown. Remove from oven and let cool on sheets for 10 minutes, then transfer to wire racks.
  13. Prepare Glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon milk, and vanilla until smooth. Add additional milk as needed to achieve a drizzle consistency.
  14. Glaze Cookies: Drizzle the prepared glaze over the cooled cookies and allow it to set for about 15 minutes before serving.

Notes

  • Make sure the peach filling is completely cooled before adding it to the cookies to prevent spreading.
  • Adjust water in the peach filling to achieve a thick, jam-like consistency.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Can be made with frozen peaches if fresh are unavailable; thaw and drain excess juice before cooking.

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