Description
Peach Cobbler Cookies are soft, chewy bakery-style cookies with a jammy peach center, buttery crumble topping, and sweet vanilla glaze.
Ingredients
1 1/2 cups fresh diced peaches
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1/2 tsp lemon juice
Pinch of fine sea salt
1 tsp cornstarch
1 tsp water
7 tbsp unsalted butter, room temperature
3.5 oz cream cheese
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 egg yolk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup coarse cane sugar
3/4 tsp ground cinnamon
4 tbsp unsalted butter, melted
1/4 cup light brown sugar
1 tbsp granulated sugar
1/2 cup all-purpose flour
3/4 tsp ground cinnamon
1 cup powdered sugar
1 to 2 tbsp whole milk
1 tsp vanilla extract
Instructions
1. Cook peaches with sugar, cinnamon, lemon juice, and salt over medium heat until soft and thick.
2. Mash the peaches slightly, then stir in cornstarch mixed with water.
3. Cook briefly until the filling turns jam-like, then let it cool completely.
4. Beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
5. Mix in the egg, egg yolk, and vanilla extract.
6. Add flour, baking powder, and salt, then mix just until combined.
7. Chill the dough for about 30 minutes.
8. Mix coarse cane sugar and cinnamon for the coating.
9. Scoop dough into balls, then roll each ball in the cinnamon sugar mixture.
10. Place dough balls on a lined tray.
11. Indent each dough ball and fill the center with cooled peach filling.
12. Freeze the filled dough balls for several hours or overnight.
13. Mix melted butter, brown sugar, granulated sugar, flour, and cinnamon for the crumble topping.
14. Bake the crumble topping until golden, then cool and break into crumbs.
15. Bake cookies at 350°F, or 180°C, for about 12 to 13 minutes with space between them.
16. After baking, add more crumb topping and let the cookies cool completely.
17. Mix powdered sugar, whole milk, and vanilla until smooth.
18. Spoon extra peach filling onto the cookies, drizzle glaze over the top, and serve.
Notes
Measure flour by spooning it into the cup and leveling it. Do not scoop directly from the bag.
A kitchen scale gives the most accurate results.
Chilling the dough improves flavor and texture.
Freezing the filled cookies helps prevent too much spreading.
Cream cheese gives these cookies their tender texture and should not be substituted.
Dough or assembled cookies can be frozen and baked later.
Frozen dough keeps for up to 1 month.
Store baked cookies in an airtight container for 2 to 3 days.
Bring chilled cookies to room temperature before serving.
- Prep Time: 4 hours
- Cook Time: 12 minutes
- Category: Peach Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 178
- Sugar: 17 g
- Sodium: 77 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 34 mg