Peach Cobbler Cookies
Peach Cobbler Cookies are a delightful fusion of juicy peaches, warm spices, and buttery cookie dough, making them a perfect treat for gatherings or cozy evenings at home.
Servings 24 cookies
Calories 150kcal
Ingredients
For the Peach Filling
- 4 large ripe peaches, diced juicy and fragrant
- 1/4 cup granulated sugar to enhance peach sweetness
- 1/4 cup light brown sugar for extra moisture and depth
- 3/4 tsp cinnamon an aromatic spice that warms the palate
- 1/4 tsp nutmeg adding a cozy touch
- 1 tsp lemon juice for brightness
- 2 tsp corn starch a thickening agent for the filling
- 2 tsp water to activate the cornstarch
- 1/2 tsp vanilla extract for a hint of sweetness
For the Cookie Dough
- 1 cup salted butter, softened to creamy perfection
- 1 cup granulated sugar for delightful sweetness
- 1/2 cup light brown sugar packed tightly
- 1 1/2 tsp vanilla extract amplifying flavors
- 2 large eggs binding ingredients together
- 3 cups all-purpose flour forming the base
- 1 tsp baking soda ensuring the cookies rise
- 1 tsp baking powder for lightness
- 1/4 tsp salt balancing flavors
- 1 1/2 tsp cinnamon for rolling, adding a sugary crunch
- 1/2 tsp nutmeg for aromatic warmth
For the Crumble Topping
- 1/4 cup salted butter, melted creating a delicious crumble
- 1/4 cup light brown sugar packed for extra sweetness
- 1 1/2 tbsp granulated sugar
- 1/2 cup all-purpose flour ensuring a crumbly texture
- 3/4 tsp cinnamon enhancing flavor
- 1/3 cup powdered sugar optional, for drizzling
- 1/4 tsp vanilla extract optional, for the glaze
- 1-2 tbsp milk optional, to thin the glaze, if desired
- a pinch cinnamon optional, for extra warmth
Instructions
Prepare the Peach Filling
- Combine the diced peaches, granulated sugar, light brown sugar, lemon juice, cinnamon, and nutmeg in a saucepan over medium heat. Cook the mixture until it bubbles, about 6 minutes.
- In a small bowl, mix the cornstarch with water until smooth, then stir this into the peach mixture. Cook for another minute, allowing the mixture to thicken before removing it from heat.
- Stir in the vanilla extract and set the filling aside to cool.
Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients, stirring until the dough comes together.
- Cover the bowl and chill the dough in the refrigerator for about 30 minutes.
Scoop the Chilled Dough
- Once chilled, scoop the dough into balls using a cookie scoop or tablespoon.
- Place the dough balls on a baking sheet and refrigerate them for at least 3 hours to maintain their shape while baking.
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Prepare the crumble by mixing the melted butter with the remaining crumble ingredients until crumbly.
- Spread the mixture on a baking sheet lined with parchment paper and bake for about 12-14 minutes until golden and fragrant.
Roll and Bake the Cookies
- Once the dough is chilled, roll the dough balls in a generous mixture of cinnamon and sugar until well coated.
- Place them on parchment-lined cookie sheets, spacing them out.
- Bake for 11-13 minutes until the edges are set but the centers are slightly soft.
- Reshape the cookies into rounds while they are still hot for a perfect appearance.
Assemble the Cookies
- After the cookies have cooled down, carefully fill each cookie with the prepared peach mixture.
- Top generously with the crumble, allowing the flavors to combine.
- For an added touch, drizzle them with the optional glaze made from powdered sugar, vanilla extract, and a bit of milk, if desired.
Notes
Choose ripe peaches, chill the dough to prevent spread, and use fresh spices for the best flavor. Serve warm, and feel free to experiment with fruit substitutions.