Name: Peach Cobbler Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large ripe peaches, diced (about 4 cups or 701 g); 1/4 cup granulated sugar; 1/4 cup + 1 tbsp light brown sugar, packed; 3/4 tsp cinnamon; 1/4 tsp nutmeg; 1 tsp lemon juice; 2 tsp corn starch; 2 tsp water; 1/2 tsp vanilla extract; 1 cup salted butter, softened at room temp (226 g); 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 1/2 tsp vanilla extract; 2 large eggs; 3 cups all-purpose flour (390 g); 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 cup granulated sugar for rolling the dough; 2 tsp cinnamon for rolling the dough; 1/8 tsp nutmeg for rolling the dough; 1/4 cup salted butter, melted (57 g) for the crumble; 1/4 cup light brown sugar, packed for the crumble; 1 1/2 tbsp granulated sugar for the crumble; 1/2 cup + 1 tbsp all-purpose flour (73 g) for the crumble; 3/4 tsp cinnamon for the crumble; 1/3 cup powdered sugar for the glaze (optional); 1/4 tsp vanilla extract for the glaze (optional)

Description

Delightful cookies that combine the juicy sweetness of ripe peaches with comforting flavors of cinnamon and nutmeg, topped with a crumble and optional glaze.

Ingredients

Scale

4 large ripe peaches, diced (about 4 cups or 701 g)
1/4 cup granulated sugar
1/4 cup + 1 tbsp light brown sugar, packed
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon juice
2 tsp corn starch
2 tsp water
1/2 tsp vanilla extract
1 cup salted butter, softened at room temp (226 g)
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 1/2 tsp vanilla extract
2 large eggs
3 cups all-purpose flour (390 g)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup granulated sugar for rolling the dough
2 tsp cinnamon for rolling the dough
1/8 tsp nutmeg for rolling the dough
1/4 cup salted butter, melted (57 g) for the crumble
1/4 cup light brown sugar, packed for the crumble
1 1/2 tbsp granulated sugar for the crumble
1/2 cup + 1 tbsp all-purpose flour (73 g) for the crumble
3/4 tsp cinnamon for the crumble
1/3 cup powdered sugar for the glaze (optional)
1/4 tsp vanilla extract for the glaze (optional)
Pinch of cinnamon for the glaze (optional)
1–2 tbsp milk for the glaze (optional)

Instructions

Make the Peach Filling: In a saucepan, combine diced peaches, sugars, lemon juice, cinnamon, and nutmeg over medium heat. Cook for 6 minutes until bubbly. Stir in corn starch mixed with water and cook for 1 minute. Remove from heat and stir in vanilla. Cool completely in the fridge.
Make the Cookie Dough: Cream butter and sugars with an electric mixer. Add vanilla and eggs, mixing until combined. Mix in the dry ingredients until a dough forms. Chill for 30 minutes.
Scoop & Chill: Scoop dough into balls (about 55 g each) and chill for at least 3 hours in the fridge.
Make the Crumble: Preheat the oven to 350°F (177°C). Combine crumble ingredients and bake for 12-14 minutes until golden brown. Cool and break into small pieces.
Bake the Cookies: Preheat the oven to 350°F (177°C) and roll the dough balls in cinnamon sugar. Bake for 11-13 minutes. Create an indent in the cookies with a tablespoon and let them cool completely.
Assemble Cookies: Fill each cookie with peach filling, sprinkle crumble on top, and drizzle with optional glaze.

Notes

Use fresh, ripe peaches for the best flavor. Chilling the dough helps maintain shape while baking. The peach filling can be prepared a day in advance.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: Peach Cobbler, Cookies, Dessert, Summer Treat, Baking