Description
Delight in these Peach Cobbler Cookies that capture the warm, comforting flavors of classic peach cobbler in a handheld treat. Soft, cinnamon-spiced cookies are topped with sweet peach filling, crumbly streusel, and a light glaze for a perfect balance of textures and flavors. Ideal for summertime snacking or anytime you crave a nostalgic dessert with a fruity twist.
Ingredients
Peach Filling
- 4 large ripe peaches, diced (about 4 cups, 25 ounces, or 701 grams)
- 1/4 cup granulated sugar (53 grams)
- 1/4 cup + 1 tbsp light brown sugar, packed (69 grams)
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
- 2 tsp corn starch
- 2 tsp water
- 1/2 tsp vanilla extract
Cookie Dough
- 1 cup salted butter, softened at room temperature (226 grams)
- 1 cup granulated sugar (210 grams)
- 1/2 cup light brown sugar, packed (110 grams)
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Cinnamon Sugar Coating
- 1/2 cup granulated sugar (105 grams)
- 2 tsp cinnamon
- 1/8 tsp nutmeg
Crumble Topping
- 1/4 cup salted butter, melted (57 grams)
- 1/3 cup light brown sugar, packed (73 grams)
- 1/2 cup + 1 tbsp all-purpose flour (73 grams)
- 3/4 tsp cinnamon
Glaze
- 1/3 cup powdered sugar (38 grams)
- 1/4 tsp vanilla extract
- pinch of cinnamon (to taste)
- 1-2 tbsp milk (15 to 30 mL)
Instructions
- Make the Peach Filling: Combine diced peaches, granulated sugar, light brown sugar, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Cook for about 6 minutes until bubbly. Mix corn starch and water in a small bowl and stir into the peaches; cook for 1 more minute. Remove from heat and stir in vanilla. Transfer the peach filling to a bowl and refrigerate until completely cooled.
- Make the Cookie Dough: In a large bowl, cream softened butter with granulated and brown sugars using an electric mixer on medium-high speed until fluffy, about 1 minute. Add vanilla extract and eggs and mix until just combined. Gradually add flour, baking soda, baking powder, salt, cinnamon, and nutmeg; mix until a dough forms. Chill the dough for 30 minutes to firm up.
- Scoop & Chill the Dough: Use a large cookie scoop to portion dough into 55-gram balls. Place balls in an airtight container and chill in the refrigerator for at least 3 hours or up to 48 hours; alternatively, freeze for 2 hours. This chilling prevents excess spreading during baking.
- Make the Crumble: Preheat oven to 350°F (177°C). In a medium bowl, melt butter and stir in brown sugar, flour, and cinnamon until crumbly. Spread crumble mixture on parchment-lined baking sheet and bake for 12-14 minutes until deep golden brown. Cool and break into small pieces.
- Bake the Cookies: Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper or silicone mats. Mix the cinnamon sugar coating ingredients in a small bowl. Roll chilled dough balls in cinnamon sugar mixture, spacing about 6 per sheet. Bake for 11-13 minutes until edges are set but centers remain slightly puffy. Immediately shape cookies with a round cutter to keep them thick and round. Let cool briefly on cookie sheet, then press an indent in the center of each with a spoon back. Cool completely on wire rack.
- Prepare the Glaze: Whisk powdered sugar, vanilla, cinnamon, and milk together, adding milk gradually to achieve a runny glaze consistency that will lightly drip over the cookies.
- Assemble the Cookies: Spoon chilled peach filling into the center indent of each cooled cookie. Sprinkle crumble topping over the peach filling, then drizzle with glaze.
- Serve & Store: Enjoy cookies immediately after assembly. Store in an airtight container in the refrigerator for 4-5 days. Do not leave at room temperature overnight due to the fresh fruit filling.
Notes
- Peach filling can be prepared up to 3 days in advance and stored in the refrigerator.
- Cookie dough balls can be frozen for 1-2 months; thaw in the refrigerator overnight before baking.
- Chilling dough is essential to prevent cookies from spreading too much in the oven.
- Crumble topping can be made 1-2 days ahead and stored at room temperature.
- For best results, use ripe but firm peaches to avoid excess moisture.
- The glaze consistency can be adjusted with milk to preference; thinner glaze melts nicely over the cookies.
- Store finished cookies refrigerated due to the fresh fruit; avoid leaving them out at room temperature overnight.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
