Description
Chewy Peach Cobbler Cookies filled with cinnamon-spiced peach filling, topped with buttery brown sugar crumble, and finished with a sweet vanilla glaze. These homemade summer cookies taste like classic peach cobbler in handheld cookie form.
Ingredients
- 4 large ripe peaches, diced, about 4 cups
- 1/4 cup granulated sugar
- 1/4 cup plus 1 tablespoon light brown sugar, packed
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1/2 teaspoon vanilla extract
- 1 cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned and leveled or weighed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup granulated sugar, for rolling
- 2 teaspoons cinnamon, for rolling
- 1/8 teaspoon nutmeg, for rolling
- 1/4 cup salted butter, melted, for crumble
- 1/3 cup light brown sugar, packed, for crumble
- 1/2 cup plus 1 tablespoon all-purpose flour, for crumble
- 3/4 teaspoon cinnamon, for crumble
- 1/3 cup powdered sugar, for glaze
- 1/4 teaspoon vanilla extract, for glaze
- Pinch of cinnamon, for glaze
- 1 to 2 tablespoons milk, for glaze
Instructions
- Make the peach filling by adding diced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg to a medium saucepan over medium heat.
- Cook the peach mixture for 6 minutes, stirring often, until bubbly and softened.
- Stir the cornstarch and water together in a small bowl, then stir it into the peach mixture.
- Cook for 1 minute, then remove the pan from the heat and stir in the vanilla extract.
- Transfer the peach filling to a bowl and chill until completely cool.
- Make the cookie dough by creaming the softened butter with an electric mixer on medium-high speed.
- Add the granulated sugar and brown sugar, then mix for about 1 minute until creamy.
- Add the vanilla extract and eggs, then mix until just combined.
- Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg, then mix until a soft dough forms.
- Chill the dough for 30 minutes so it becomes easier to scoop.
- Scoop the dough into 55-gram balls and place them in an airtight container.
- Chill the 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.
- Make the crumble while the dough chills by preheating the oven to 350°F.
- Melt the butter in a medium bowl, then stir in brown sugar, flour, and cinnamon until crumbly.
- Spread the crumble on a parchment-lined baking sheet and bake for 12 to 14 minutes, until deep golden brown.
- Let the crumble cool, then break it into small pieces.
- Preheat the oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
- Stir together the rolling sugar, cinnamon, and nutmeg in a small bowl.
- Roll each chilled dough ball in the cinnamon sugar mixture.
- Place about 6 dough balls on each prepared baking sheet with room to spread.
- Bake for 11 to 13 minutes, until the edges look set and the centers look slightly underdone.
- Immediately swirl a round cutter around each warm cookie to shape it into a thicker circle.
- Let the cookies rest on the baking sheet for 1 to 2 minutes.
- Press an indent into the center of each warm cookie with the back of a tablespoon.
- Let the cookies cool for a few more minutes, then transfer them to a wire rack to cool completely.
- Make the glaze by whisking powdered sugar, vanilla extract, cinnamon, and milk until smooth.
- Spoon peach filling into the cooled cookie centers.
- Sprinkle brown sugar crumble over the peach filling.
- Drizzle the vanilla glaze over the cookies.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- Fresh ripe peaches give the cookies the best flavor.
- The peach filling can be made up to 3 days ahead and stored in the refrigerator.
- The cookie dough can be scooped and frozen for 1 to 2 months before baking.
- Thaw frozen dough balls in the refrigerator overnight before baking.
- The crumble can be made 1 to 2 days ahead and stored at room temperature.
- Chill the scooped dough for the full minimum time to help prevent cookie spread.
- Frozen peaches should be thawed and drained before cooking.
- Canned peaches should be drained well before cooking.
- Store assembled cookies in an airtight container in the refrigerator for 4 to 5 days.
- For the best texture, assemble the cookies shortly before serving.
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 334
- Sugar: 32g
- Sodium: 212mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg