Description
Peach Cobbler Cookies: Soft cookies filled with juicy peaches and topped with a buttery crumble. A delicious twist on classic peach cobbler!
Ingredients
Scale
- 4 cups peeled and diced fresh peaches (about 4–5 medium peaches)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup rolled oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the diced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
- Place the saucepan over medium heat and cook, stirring occasionally, until the peaches soften and the mixture thickens. This usually takes about 8-10 minutes. The filling should be thick enough to coat the back of a spoon.
- Remove the saucepan from the heat and let the peach filling cool completely. This is important because you don’t want to melt the cookie dough when you add the filling later. You can speed up the cooling process by transferring the filling to a shallow dish and placing it in the refrigerator.
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This will help prevent the cookies from spreading too much during baking and will make them easier to handle. You can chill the dough for longer, even overnight, if needed.
- In a medium bowl, combine the all-purpose flour, light brown sugar, rolled oats, and cinnamon.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the mixture.
- Place the crumble topping in the refrigerator to keep it cold until you’re ready to assemble the cookies. This will help prevent it from melting during baking.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator. Use a cookie scoop or spoon to scoop out portions of dough, about 2 tablespoons each.
- Gently flatten each dough ball into a disc shape.
- Place about 1-2 teaspoons of the cooled peach filling in the center of each cookie dough disc.
- Gently pinch the edges of the dough around the filling to create a well. You don’t need to completely seal the filling, but make sure the edges are secure enough to hold it in.
- Sprinkle the crumble topping generously over the peach filling in each cookie.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges and the crumble topping is lightly browned.
- Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Add more milk or cream if needed to reach your desired consistency.
- Once the cookies are completely cooled, drizzle the glaze over the top of each cookie.
- Let the glaze set for a few minutes before serving.
Notes
- Use ripe but firm peaches: The best peaches for this recipe are ripe but still firm enough to hold their shape when diced. Overripe peaches will become too mushy during cooking.
- Don’t overmix the cookie dough: Overmixing the dough can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
- Chill the dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Cool the peach filling completely: Adding warm filling to the cookie dough can melt the butter and cause the cookies to spread.
- Adjust baking time as needed: Baking times may vary depending on your oven. Keep an eye on the cookies and adjust the baking time as needed.
- Store the cookies properly: Store the cookies in an airtight container at room temperature for up to 3 days.
- Add nuts: Add chopped pecans or walnuts to the crumble topping for extra flavor and texture.
- Use different spices: Experiment with different spices in the peach filling, such as ginger or cardamom.
- Add a streusel topping: Instead of a crumble topping, you can use a streusel topping made with flour, butter, sugar, and spices.
- Make it gluten-free: Use gluten-free all-purpose flour in the cookie dough and crumble topping to make these cookies gluten-free.
- Use canned peaches: In a pinch, you can use canned peaches, but be sure to drain them well and pat them dry before dicing. You may also need to adjust the amount of sugar in the filling, as canned peaches are often sweeter than fresh peaches.
- Prep Time: 45 minutes
- Cook Time: 15 minutes