Peach Cobbler Cookies
Recipe by:These Peach Cobbler Cookies are an impressive summertime treat! They taste like grandma's classic peach cobbler but as a cookie. Fair warning: These cookies are so good you might need to hide them, or they could disappear in minutes!
Ingredients
Cookies
- 1 cup (226 grams) butter softened
- ¾ cups (150 grams) granulated sugar
- ¾ cups (170 grams) brown sugar
- 2 (2) eggs room temperature
- 1 ½ teaspoons (7 ml) vanilla extract
- 3 ¼ cups (423 grams) all purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoons (3 grams) salt
Peach Filling
- 1 ½ cups (278 grams) peeled and diced peaches about 4 medium peaches
- ⅓ cup (76 grams) packed brown sugar
- ¼ teaspoon (½ gram) ground cinnamon
- 3 tablespoons (43 grams) butter
- 1 ½ teaspoons (3 grams) cornstarch
Cobbler Crumble
- 3 tablespoon (43 grams) butter melted and cooled slightly
- ¼ cup (55 grams) light brown sugar packed
- ½ cup (63 grams) all-purpose flour
Optional Icing
- 2-3 tablespoons milk or heavy cream
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Cooking Dough
- Place the butter and sugars in a large mixing bowl. Stir using the paddle attachment of an electric mixer on low speed until the ingredients are combined, then increase to high speed and continue beating for 2 minutes.1 cup butter, ¾ cups granulated sugar, ¾ cups brown sugar
- Add the eggs and vanilla extract, then slowly bring the mixer back to high speed for an additional minute. Scrape the sides and bottom of the mixing bowl.2 eggs, 1 ½ teaspoons vanilla extract
- Mix the flour, baking soda, cinnamon, and salt in a separate medium mixing bowl. Then, add the flour mixture to the large bowl with the butter mixture. Stir on low speed until the flour is no longer visible.3 ¼ cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoons salt
- Line a large tray with parchment paper and scoop the cookie dough into 1 ½ tablespoon balls. Using the back of a spoon or a rounded utensil handle, press an indention in each dough ball, creating a divot that will hold about a teaspoon of filling. Cover the tray with plastic wrap and place it in the refrigerator for at least 2 hours.
Peach Filling
- Place the filling ingredients into a medium saucepan. Cook over medium heat, stirring frequently, until the sauce starts to bubble. Then, stir continuously for 2-3 minutes, until the sauce thickens. Set aside to cool completely.1 ½ cups peeled and diced peaches, ⅓ cup packed brown sugar, ¼ teaspoon ground cinnamon, 3 tablespoons butter, 1 ½ teaspoons cornstarch
Crumble Topping
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt the butter in the microwave and cool for about 5 minutes.3 tablespoon butter
- Add the flour and brown sugar to a small mixing bowl. Add the slightly cooled butter and mix using a form. Be careful not to overmix, or you will end up with paste. Use the fork to break any large chunks into smaller pieces.¼ cup light brown sugar, ½ cup all-purpose flour
- Spread the crumbs onto the baking sheet and cook for 3-4 minutes, until the crumbs turn golden brown. Set aside to cool completely.
Baking the Cookies
- Transfer the pressed cookie dough onto a large cookie sheet lined with parchment paper, with about 2 inches between each cookie.
- Use a teaspoon to fill the centers of each of the cookies with the cooled peach cobbler mixture.
- Sprinkle some cobbler crumbs on top of the filling, then bake the cookies at 375°F (190°C) for 10-13 minutes or until the edges are golden brown. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Topping: If desired whisk 2-3 tablespoons of milk and ¼ teaspoon of vanilla extract into 1 cup of powdered sugar. Add additional milk or powdered sugar to reach your desired consistency. Transfer the icing to a resealable plastic bag and create a small hole by cutting off the tip. Drizzle the icing over each of the cookies.
- Store the cooled cookies in the refrigerator for up to 5 days.
Notes
If your crumble topping melts into the peaches, or you just realize you want more topping once the cookies are baked, you can sprinkle additional crumble on top of the cookies when they come out of the oven.
The cookie dough, filling, and crumble topping can all be made in advanced. Store the dough and filling in the refrigerator, and the crumble at room temperature until ready to bake.
Storage: Keep the cookies in an airtight container or on a platter covered with plastic wrap. They can be stored at room temperature for 1 day or in the refrigerator for up to 5 days.
See the recipe post for more tips and helpful information!
Equipment
Nutrition
Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 117mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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