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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.

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: 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

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