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Tasty Peach Cobbler Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/tasty-peach-cobbler-cookies-recipe-2/