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Peach Cobbler Cookies Recipe

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3.9 from 74 reviews

  • Author: Ava
  • Total Time: 4 hours 43 minutes
  • Yield: 18 servings

Description

Peach Cobbler Cookies combine the juicy sweetness of ripe peaches with the comforting warmth of cinnamon and nutmeg in a soft, round cookie. Topped with a crunchy streusel crumble and drizzled with a light glaze, these cookies capture the essence of classic peach cobbler in a delightful handheld treat perfect for sharing or enjoying at home.

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

Crumble Topping

  • 1/2 cup granulated sugar (105 grams)
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 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

  1. Make the Peach Filling: Add diced peaches, granulated sugar, light brown sugar, lemon juice, cinnamon, and nutmeg to a medium saucepan set over medium heat. Cook for about 6 minutes until the mixture is bubbly. In a small bowl, stir together corn starch and water to form a slurry, then stir it into the peach mixture. Continue cooking for 1 more minute, then immediately remove from heat and stir in the vanilla extract. Transfer the filling to a medium bowl and refrigerate until completely cool.
  2. Make the Cookie Dough: In a large bowl, use an electric mixer on medium-high speed to cream softened butter. Add granulated and light brown sugars and mix for about 1 minute until fluffy. Beat in vanilla extract and eggs until combined. Gradually add the dry ingredients—flour, baking soda, baking powder, salt, cinnamon, and nutmeg—and mix until a dough forms. Chill the dough for 30 minutes to make it easier to handle.
  3. Scoop & Chill the Dough: Using a large cookie scoop, portion the dough into 55-gram balls. Place balls into an airtight container and chill in the refrigerator for at least 3 hours, or freeze for 2 hours. Dough can be stored chilled for up to 48 hours. Be sure to scoop before chilling to prevent difficult handling and excess spreading during baking.
  4. Make the Crumble: While the dough chills, preheat the oven to 350°F (175°C). In a medium bowl, melt the butter and stir in granulated sugar, brown sugar, flour, cinnamon, and nutmeg until crumbly. Spread the crumble mixture onto a parchment-lined baking sheet and bake for 12-14 minutes until deep golden brown. Let cool, then break into smaller pieces with a spatula.
  5. Bake the Cookies: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone mats. In a small bowl, mix granulated sugar with cinnamon and nutmeg for coating. Roll chilled dough balls in this cinnamon sugar mixture and place approximately six per sheet with spacing. Bake for 11-13 minutes until edges are set but centers remain slightly soft. Immediately after removal, use a round cutter to gently swirl each cookie into a perfect circle to maintain shape and thickness. Let cookies rest 1-2 minutes, then press an indent into the center with the back of a tablespoon. Allow to cool further on the sheet, then transfer to a wire rack.
  6. Make the Optional Glaze: Whisk together powdered sugar, vanilla extract, cinnamon, and milk until smooth. Adjust the milk quantity to achieve a runny glaze that will drizzle over the cookies.
  7. Assemble Cookies: Spoon a generous amount of the chilled peach filling into the indent of each cooled cookie. Sprinkle the crumble topping over the filling and drizzle with glaze to finish.
  8. Serve & Store: Enjoy immediately for the best texture and flavor. Store leftover assembled cookies in an airtight container in the refrigerator for 4-5 days. Due to the fresh peach filling, avoid leaving cookies at room temperature overnight.

Notes

  • The peach filling can be made up to 3 days in advance and stored in the refrigerator.
  • Cookie dough can be scooped, frozen for 1-2 months, and thawed overnight in the fridge before baking.
  • Dough balls must be chilled before baking to prevent excessive spreading.
  • Crumble topping can be prepared 1-2 days ahead and stored at room temperature.
  • Use a round cutter immediately after baking to shape cookies and maintain thickness.
  • Do not leave assembled cookies at room temperature overnight because of the fresh fruit filling.
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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