Description
These irresistible peach cobbler cookies combine soft, cinnamon-spiced cookie dough with juicy peach filling, a buttery crumble topping, and optional vanilla glaze. They’re a fun and fruity twist on the classic cobbler—perfect for summer gatherings or cozy baking days.
Ingredients
- Peach Filling:
- 4 large ripe peaches, diced
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
- ½ teaspoon vanilla extract
- Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Rolling Mixture:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- Crumble Topping:
- ¼ cup unsalted butter, melted
- ¼ cup light brown sugar
- 1½ tablespoons granulated sugar
- ½ cup + 1 tablespoon all-purpose flour
- ¾ teaspoon ground cinnamon
- Optional Glaze:
- ⅓ cup powdered sugar
- ¼ teaspoon vanilla extract
- Pinch of cinnamon
- 1–2 tablespoons milk
Instructions
- Prepare the peach filling: In a saucepan, combine peaches, sugars, cinnamon, nutmeg, and lemon juice. Simmer until bubbling. Stir in cornstarch mixed with water and cook until thickened. Remove from heat, stir in vanilla, and chill.
- Make the cookie dough: Cream butter and sugars until fluffy. Mix in eggs and vanilla. Add dry ingredients and stir to form a dough. Chill for 30 minutes.
- Make the crumble topping: Mix all crumble ingredients until coarse and crumbly. Bake at 350°F for 5 minutes. Let cool.
- Assemble cookies: Preheat oven to 350°F. Roll dough into balls, coat in cinnamon-sugar mix, and bake for 13–15 minutes. Immediately press a spoon into each cookie center to create a well. Cool.
- Fill and top: Spoon peach filling into each cookie’s center and sprinkle with crumble topping.
- Optional glaze: Whisk glaze ingredients and drizzle over cooled cookies.
Notes
- Make the peach filling ahead for quicker assembly.
- Crumble topping can be made and stored at room temp for a few days.
- You can freeze unfilled cookies and fill when ready to serve.
