Tasty Peach Cobbler Cookies Recipe

Introduction

These Tasty Peach Cobbler Cookies capture all the warm, comforting flavors of a classic peach cobbler in a delicious handheld treat. Soft cinnamon-spiced cookies are filled with sweet peach filling, topped with a buttery crumble, and finished with a light glaze. They’re perfect for sharing or enjoying as a special dessert.

Ingredients

• For the 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
• For the 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 recommended)
• For the spice coating:
• 1/2 cup white sugar
• 2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• For the 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. Step 1: Prepare the peach filling by adding diced peaches, light brown sugar, white sugar, lemon juice, cinnamon, and nutmeg to a medium saucepan over medium heat. Cook for about 6 minutes until the mixture becomes bubbly.
2. Step 2: In a small bowl, stir together corn starch and water, then mix it into the peach mixture. Cook for 1 more minute, remove from heat, stir in vanilla, and transfer to a bowl to cool completely in the fridge.
3. Step 3: Make the cookie dough by creaming the softened butter with sugars using an electric mixer. Mix in vanilla and eggs until combined, then add dry ingredients and mix until a dough forms. Chill the dough in the fridge for 30 minutes.
4. Step 4: Scoop the dough into 55-gram balls using a cookie scoop and place them in an airtight container. Chill for at least 3 hours or freeze for 2 hours. Do not skip scooping before chilling to keep dough manageable.
5. Step 5: Preheat oven to 350°F. Make the crumble topping by mixing melted butter with white sugar, flour, brown sugar, and cinnamon. Spread on a parchment-lined pan and bake for 12-14 minutes until deep golden, then cool and break into pieces.
6. Step 6: Prepare the spice coating by mixing white sugar, cinnamon, and nutmeg in a small bowl. Roll chilled dough balls in the spice mixture. Place about 6 cookies on each baking sheet with space to spread.
7. Step 7: Bake cookies for 11-13 minutes until edges feel set but centers are slightly underdone. Use a round cutter immediately to shape cookies, let them rest for 1-2 minutes, then press an indent with the back of a spoon.
8. Step 8: (Optional) Whisk together glaze ingredients until runny enough to slightly melt over the cookies. Adjust with milk as needed.
9. Step 9: Assemble cookies by spooning cooled peach filling into each indent, topping with crumble pieces, and drizzling with glaze. Serve immediately or store as directed.

Tips & Variations

• You can prepare the peach filling up to 3 days ahead and store it in the fridge to save time on baking day.
• Freeze the cookie dough balls for 1-2 months; thaw overnight in the fridge before baking for convenience.
• The crumble topping can be made 1-2 days in advance and kept at room temperature.
• Use ripe but firm peaches for the best texture in the filling.
• Feel free to experiment with a glaze flavor by adding a pinch of cinnamon or a splash of almond extract.

Storage

Store assembled cookies in an airtight container in the refrigerator for 4-5 days. Allow cookies to come to room temperature before enjoying, or reheat gently for a warm treat. The filling and crumble may soften if stored too long, so try to consume within the recommended time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for the filling?

Yes, thawed frozen peaches can be used, but fresh peaches provide the best flavor and texture. Make sure to drain excess liquid from thawed peaches before cooking.

How do I prevent the cookies from spreading too much?

Chilling the dough balls thoroughly before baking helps maintain their shape and prevents excessive spreading. Also, use parchment paper or silicone mats to provide proper grip during baking.

Tasty Peach Cobbler Cookies Recipe

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★★★★★

4.7 from 127 reviews

These Tasty Peach Cobbler Cookies combine the warm, comforting flavors of a classic peach cobbler with the convenience and delight of a cookie. Featuring a spiced peach filling, a soft cinnamon cookie base, a crunchy crumble topping, and an optional sweet glaze, these cookies offer a perfect balance of fruity sweetness, spice, and texture. Ideal for dessert or a special snack, they bring all the charm of a homemade cobbler into a handheld treat.

• Author: Stella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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: In a medium saucepan over medium heat, combine diced peaches, light brown sugar, white sugar, lemon juice, cinnamon, and nutmeg. Cook for about 6 minutes until bubbly. Mix corn starch and water in a small bowl, then stir into peach mixture. Cook for 1 more minute, remove from heat, stir in vanilla, and transfer to a bowl to cool completely in the refrigerator. The filling can be made up to 3 days ahead and stored chilled.
2. Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the white and brown sugars and mix for about 1 minute. Mix in vanilla extract and eggs until just combined. Add dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and salt) and mix until dough forms. Chill the dough in the refrigerator for 30 minutes to make it easier to handle. Dough balls can be frozen for 1-2 months and thawed overnight before baking.
3. Scoop and Chill the Dough: Use a large cookie scoop to form approximately 55-gram dough balls. Place them into an airtight container and chill for at least 3 hours in the fridge, or 2 hours in the freezer. Dough can be kept up to 48 hours in the fridge. Scooping before chilling is crucial to avoid difficulty handling the frozen dough.
4. Make the Crumble Topping: Preheat oven to 350°F. In a medium bowl, melt the butter and combine it with white sugar, flour, light brown sugar, and cinnamon to form a crumbly mixture. Spread the crumbs onto a parchment-lined pan and bake 12-14 minutes until deep golden brown. Cool and break into smaller pieces. The crumble can be made 1-2 days in advance and stored at room temperature.
5. Bake the Cookies: Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats. Mix the sugar, cinnamon, and nutmeg for the coating in a small bowl. Roll the chilled dough balls in the spice coating and place about 6 per sheet, spaced well apart. Bake 11-13 minutes until edges feel set but centers remain slightly underdone. While warm, gently cut a round shape around each cookie with a cutter, then let rest 1-2 minutes. Press an indent in each cookie center with the back of a tablespoon. Cool completely on wire racks.
6. Optional Glaze: Whisk together glaze ingredients, adjusting with milk to achieve a runny consistency, so it melts slightly over the cookies. Drizzle over cookies before serving if desired.
7. Assemble the Cookies: Spoon chilled peach filling into each cookie’s center indent, sprinkle crumble topping over the filling, and drizzle with glaze if using.
8. Serve and Store: Enjoy the cookies immediately after assembling. Store leftovers in an airtight container in the refrigerator for 4-5 days.

Notes

• The peach filling can be made up to 3 days in advance and kept refrigerated.
• Cookie dough can be scooped and frozen for 1-2 months; thaw overnight before baking.
• Crumbled streusel topping can be baked 1-2 days ahead and kept at room temperature.
• Chilling dough balls before baking is essential for ease of handling and proper shape.
• The optional glaze adds sweetness and enhances presentation but can be omitted if preferred.
• Cookies are best stored refrigerated due to the moist peach filling, lasting 4-5 days.

Keywords: peach cobbler cookies, peach cookies, fruit cookies, cinnamon cookies, crumble topping cookies, dessert cookies, homemade cookies