Description
Peach Cobbler Cookies are a delightful twist on the classic Southern dessert, featuring jammy peach filling, spiced cinnamon crumb topping, and a buttery, chewy cookie base. Topped with a light vanilla glaze, these cookies deliver all the comforting flavors of peach cobbler in handheld form.
Ingredients
Peach Cobbler Filling:
- 1 ½ cups fresh diced peaches
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- ½ tsp lemon juice
- Pinch of fine sea salt
- 1 tsp cornstarch
- 1 tsp water
Cookie Dough:
- 7 tbsp unsalted butter, softened
- 3.5 oz cream cheese
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large whole egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Cinnamon Pie Crumb:
- 4 tbsp unsalted butter, melted
- ¼ cup light brown sugar, packed
- 1 tbsp granulated sugar
- ½ cup all-purpose flour
- ¾ tsp ground cinnamon
Vanilla Glaze:
- 1 cup powdered sugar
- 1–2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Prepare the Peach Cobbler Filling:
- Combine peaches, sugar, cinnamon, lemon juice, and salt in a small pot over medium heat.
- Cook for 15–20 minutes, stirring occasionally, until peaches are soft and juicy.
- Mash the peaches into a jam-like consistency using a fork or potato masher.
- Mix the cornstarch and water into a slurry, then stir into the peaches. Cook for 2 more minutes until thickened.
- Transfer to a bowl and let cool completely.
- Make the Cookie Dough:
- Cream the softened butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Cover and refrigerate the dough for 30 minutes.
- Shape and Fill the Cookies:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Roll chilled dough into 2-tablespoon-sized balls and place on prepared baking sheets, leaving 1–2 inches of space between.
- Use the back of a measuring spoon to press an indent into each ball, creating a small well. Fill each with a heaping teaspoon of peach cobbler filling.
- Chill the shaped cookies in the freezer for at least 3–4 hours, or overnight.
- Make the Cinnamon Crumb Topping:
- Mix melted butter, brown sugar, granulated sugar, flour, and cinnamon in a bowl until crumbs form.
- Spread on a parchment-lined baking sheet and bake for 12–15 minutes, until golden. Let cool, then crumble into smaller pieces.
- Bake the Cookies:
- Sprinkle cinnamon crumb topping onto each cookie.
- Bake for 12–13 minutes, or until the edges are set and the tops are slightly golden.
- Cool cookies on a wire rack after baking.
- Prepare the Vanilla Glaze:
- Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over cooled cookies and optionally spoon a little extra peach filling on top for garnish.
Notes
- Use ripe, fresh peaches for the best flavor in the filling.
- Freezing the assembled cookies prevents the filling from leaking during baking.
- Customize with other fruit fillings like apple or cherry for variety.
- Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American