Tasty Peach Cobbler Cookies Recipe

Introduction

Tasty Peach Cobbler Cookies combine the sweet, spiced flavors of classic peach cobbler in a delightful cookie form. They feature a tender cookie base, a luscious peach filling, a crunchy crumble topping, and a drizzle of glaze for the perfect finish. These cookies are a delicious treat perfect for any season.

Ingredients

• Peach filling:
• 5 tbsp light brown sugar
• 1/4 tsp ground nutmeg
• 4 large peaches, chopped into 1/2-inch pieces
• 2 tsp water
• 2 tsp corn starch
• 1 tsp lemon juice
• 3/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup white sugar
• Cookie dough:
• 1/2 tsp ground nutmeg
• 1 cup salted butter, room temperature (about 68°F)
• 1 tsp baking powder
• 1 cup white sugar
• 1/4 tsp salt
• 1/2 cup light brown sugar
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 3 cups plain flour (all-purpose)
• Spice coating:
• 1/2 cup white sugar
• 2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Crumble topping:
• 1 1/2 tbsp white sugar
• 5 1/2 tbsp plain flour
• 1/4 cup salted melted butter
• 1/4 cup light brown sugar
• 3/4 tsp ground cinnamon
• Optional glaze: (quantities and ingredients as desired for a runny consistency)

Instructions

1. Step 1: Prepare the peach filling by combining diced peaches, light brown sugar, white sugar, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Cook for about 6 minutes until the mixture becomes bubbly. In a small bowl, stir corn starch and water until smooth, then add to the peach mixture. Cook for another minute. Remove from heat, stir in vanilla extract, and transfer to a bowl. Refrigerate to cool completely.
2. Step 2: Make the cookie dough by creaming the softened butter with an electric mixer on medium-high speed. Add white sugar and light brown sugar, mixing well for about 1 minute. Mix in vanilla extract and eggs until just combined. Add the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Mix until a dough forms. Chill dough in the fridge for 30 minutes for easier handling.
3. Step 3: Scoop the dough into 55-gram balls using a large cookie scoop. Place dough balls in an airtight container and chill for at least 3 hours in the fridge, or 2 hours in the freezer. Dough can be stored up to 48 hours in the fridge before baking.
4. Step 4: While the dough chills, prepare the crumble topping. Preheat oven to 350°F. Melt the butter in a bowl and mix with white sugar, light brown sugar, flour, and cinnamon until crumbly. Spread it into small pieces on a parchment-lined baking sheet. Bake for 12-14 minutes until deep golden brown. Cool completely, breaking into smaller pieces if desired.
5. Step 5: Preheat oven to 350°F and line cookie sheets with parchment paper or silicone mats. Mix white sugar, cinnamon, and nutmeg for the spice coating in a small bowl. Roll chilled dough balls in the spice coating mixture and place about six on each sheet, spaced apart. Bake for 11-13 minutes until edges are set but centers appear slightly underdone. While still warm, use a round cutter to shape each cookie into a perfect circle. Let rest for 1-2 minutes, then press an indent into the center with the back of a tablespoon. Transfer to wire racks to cool completely.
6. Step 6: (Optional) Prepare a glaze by whisking together glaze ingredients, adjusting thickness with milk until runny enough to melt slightly over the cookies.
7. Step 7: Assemble the cookies by spooning cooled peach filling into each cookie indent. Sprinkle with crumble topping and drizzle with glaze if using.
8. Step 8: Serve immediately after assembling or store in an airtight container in the refrigerator for 4-5 days.

Tips & Variations

• Prepare the peach filling up to 3 days ahead and store it refrigerated in a jar for convenience.
• You can freeze shaped dough balls for 1-2 months; thaw overnight in the fridge before baking.
• The crumble topping can be made 1-2 days in advance and stored at room temperature.
• Use ripe, sweet peaches for the best flavor or substitute with frozen peaches when fresh are not available.
• Adjust the glaze consistency with milk to achieve a thinner drizzle that slightly melts on warm cookies.

Storage

Store the assembled cookies in an airtight container in the refrigerator for 4-5 days to maintain freshness. To reheat, allow them to come to room temperature or warm gently for a few seconds in the microwave to soften the filling and glaze. Unassembled dough balls can be frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

While fresh peaches provide the best texture and flavor, you can use canned peaches drained and chopped. Reduce added sugar slightly as canned peaches may be sweeter.

What if I don’t have corn starch for the filling?

You can substitute corn starch with an equal amount of all-purpose flour to thicken the peach filling, but the texture might be slightly less clear and glossy.

Tasty Peach Cobbler Cookies Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

These Tasty Peach Cobbler Cookies combine a soft, spiced cookie base with a sweet and bubbly peach filling, topped with a crunchy cinnamon crumble and a delicate glaze. Perfect for summer gatherings or a cozy treat, these cookies capture the essence of a classic peach cobbler in a portable and delightful cookie form.

• Author: Stella
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peach Filling:

• 5 tbsp light brown sugar
• 1/4 tsp ground nutmeg
• 4 large peaches, chopped into 1/2-inch pieces
• 2 tsp water
• 2 tsp corn starch
• 1 tsp lemon juice
• 3/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup white sugar

Cookie Dough:

• 1/2 tsp ground nutmeg
• 1 cup salted butter, room temperature (about 68°F)
• 1 tsp baking powder
• 1 cup white sugar
• 1/4 tsp salt
• 1/2 cup light brown sugar
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 3 cups plain flour (all-purpose flour)

Spice Coating:

• 1/2 cup white sugar
• 2 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Crumble Topping:

• 1 1/2 tbsp white sugar
• 5 1/2 tbsp plain flour
• 1/4 cup salted melted butter
• 1/4 cup light brown sugar
• 3/4 tsp ground cinnamon

Instructions

1. Prepare the Peach Filling: Combine diced peaches, light brown sugar, white sugar, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Cook for about 6 minutes until the mixture is bubbly. Stir together corn starch and water, add to the mixture, and cook for 1 more minute. Remove from heat, stir in vanilla extract, then transfer to a bowl and refrigerate until completely cooled.
2. Make the Cookie Dough: Using an electric mixer, cream the softened butter on medium-high speed until smooth. Add white sugar and light brown sugar, mixing until well combined. Mix in vanilla and eggs just until incorporated. Add dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, and salt—and mix until dough forms. Chill dough in the refrigerator for 30 minutes.
3. Scoop & Chill the Dough: Use a large cookie scoop to portion the dough into 55-gram balls. Place them in an airtight container and chill in the fridge for at least 3 hours or freeze for 2 hours. This cooling step makes the dough easier to handle and shape during baking.
4. Make the Crumble: Preheat oven to 350°F. In a medium bowl, stir together melted butter, white sugar, light brown sugar, flour, and cinnamon to form a crumbly mixture. Spread on a parchment-lined pan and bake for 12-14 minutes until deep golden brown. Cool completely, breaking into smaller crumble pieces with a spatula if desired.
5. Bake the Cookies: Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats. Combine white sugar, cinnamon, and nutmeg for the spice coating in a small bowl. Roll chilled dough balls in the coating mixture. Place about 6 per sheet spaced apart. Bake 11-13 minutes until edges are set but centers appear slightly underbaked. Use a round cutter to shape cookies immediately after removal. Let rest 1-2 minutes, then press an indent into the center of each cookie with the back of a tablespoon. Cool on wire racks.
6. Optional Glaze: Whisk glaze ingredients together until smooth and runny enough to slightly melt over cookies when drizzled. Adjust consistency with a small amount of milk as needed.
7. Assemble the Cookies: Spoon cooled peach cobbler filling into each cookie’s indent. Sprinkle crumble topping over the filling and drizzle with glaze.
8. Serve & Store: Enjoy immediately or store assembled cookies in an airtight container in the refrigerator for 4 to 5 days.

Notes

• The peach filling can be prepared up to 3 days ahead and stored in the fridge in a jar.
• The cookie dough can be frozen in balls for 1-2 months; thaw in the fridge overnight before baking.
• Chilling the dough balls before baking is crucial for easy handling and optimal cookie shape.
• The crumble topping can be made 1-2 days ahead and stored at room temperature.
• Use a round cutter immediately after baking to shape cookies and press an indent while warm for best results.
• Adjust glaze thickness with milk to get a runny consistency perfect for drizzling.

Keywords: Peach cobbler cookies, peach cookies, crumble cookies, spiced cookies, summer cookies, peach dessert