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These Peach Cobbler Cookies are like a mini peach cobbler in cookie form! Each soft, chewy cookie is filled with a sweet and jammy cinnamon peach filling, topped with a brown sugar crumble, and finished with a drizzle of vanilla glaze. They’re the perfect way to enjoy the flavors of summer in a handheld treat.
I’ve made these cookies for summer picnics and family gatherings, and they’re always a hit. My kids love helping me fill the cookies with the peach filling, and they disappear almost as quickly as we make them!
Ingredients and Why They Matter
- For the Peach Cobbler Filling:
- Fresh peaches: The star of the show! They provide natural sweetness and a juicy texture.
- Sugar and cinnamon: Enhance the peaches’ flavor and add warmth.
- Lemon juice: Balances the sweetness and adds a hint of brightness.
- Cornstarch: Thickens the filling to prevent it from being too runny.
- For the Cookie Dough:
- Butter and cream cheese: Create a rich, tender cookie base.
- Brown and granulated sugar: Add sweetness and help the cookies spread slightly.
- Egg and egg yolk: Provide structure and richness.
- Vanilla extract: Enhances the overall flavor.
- Flour, baking powder, and salt: The dry ingredients that give the cookies structure.
- Coarse cane sugar and cinnamon: For rolling the dough balls, adding a sweet, crunchy exterior.
- For the Cinnamon Crumb Topping:
- Butter, brown sugar, and flour: Create a buttery, crumbly texture.
- Cinnamon: Adds warmth and ties the crumble to the peach filling.
- For the Vanilla Glaze:
- Powdered sugar, milk, and vanilla extract: Combine to make a smooth, sweet glaze.
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Step-by-Step Instructions
- 1. Make the Peach Cobbler Filling:
- In a saucepan, combine diced peaches, sugar, cinnamon, lemon juice, and salt. Cook over medium heat until the peaches are soft and jammy, about 15-20 minutes. Mash the peaches slightly, then stir in the cornstarch slurry (cornstarch mixed with water). Cook for 2 more minutes, then set aside to cool.
- 2. Prepare the Cookie Dough:
- In a large bowl, cream the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, egg yolk, and vanilla extract until combined. Add the flour, baking powder, and salt, mixing until just incorporated. Chill the dough for 30 minutes to make it easier to handle.
- 3. Assemble the Cookies:
- In a small bowl, mix the coarse cane sugar and cinnamon. Scoop the dough into 2-tablespoon balls and roll them in the cinnamon sugar mixture. Place the dough balls on a parchment-lined baking sheet. Use the back of a spoon to create an indentation in the center of each ball. Fill the indentations with a heaping teaspoon of peach filling. Freeze the cookies for 3-4 hours (or overnight) to prevent spreading during baking.
- 4. Make the Cinnamon Crumb Topping:
- Combine melted butter, brown sugar, granulated sugar, flour, and cinnamon until crumbs form. Bake the crumbs on a parchment-lined sheet at 350°F for 12-15 minutes, then break them into small pieces once cooled.
- 5. Bake the Cookies:
- Preheat the oven to 350°F. Press a handful of cinnamon crumbs onto the top of each cookie. Bake for 12-13 minutes, then sprinkle with more crumbs while still warm. Let the cookies cool completely on a wire rack.
- 6. Add the Vanilla Glaze:
- Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and add an extra spoonful of peach filling to the centers.
I love how the peach filling bursts with flavor in every bite. The crumble topping adds a delightful crunch, and the vanilla glaze ties everything together beautifully.
Tips for the Best Peach Cobbler Cookies
Measure flour correctly: Use the spoon-and-level method or a kitchen scale to avoid dense cookies. Don’t overmix the dough: Mix until just combined to keep the cookies tender. Freeze the filled cookies: This ensures they hold their shape while baking. Experiment with fruit: Try this recipe with other fruits like apples, berries, or even mango.
Serving Suggestions
These cookies are perfect on their own, but you can elevate them with: A scoop of vanilla ice cream: Serve them warm for an extra-decadent treat. Fresh whipped cream: Add a dollop on top for a creamy contrast. Extra peach filling: Drizzle more filling over the cookies for an extra fruity touch.
Storage Tips
Room temperature: Store in an airtight container for 2-3 days. Fridge: Keep in the fridge for up to a week. Let the cookies come to room temperature before serving. Freezer: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
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Final Thoughts
These Peach Cobbler Cookies are a delightful way to enjoy the flavors of summer in a handheld treat. They’re soft, chewy, and bursting with peach cobbler goodness. Whether you’re baking them for a picnic, a party, or just because, these cookies are sure to impress.
So, grab some fresh peaches, preheat your oven, and get ready to bake a batch of these irresistible cookies. Enjoy!
Frequently Asked Questions
- → Why chill the dough?
- Chilling improves flavor, texture and prevents spreading while baking.
- → How should I measure flour?
- Use spoon-level method or scale for accuracy - never scoop directly from flour bag.
- → Can I use canned peaches?
- Fresh peaches work best but drained canned peaches can work in a pinch.
- → How do I store these?
- Store in airtight container 2-3 days at room temp or in fridge.
- → Can I freeze the dough?
- Yes, freeze filled cookies before baking for up to 3 months.