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Peach Cobbler Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 39 reviews
  • Author: admin
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 13 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Peach Cobbler Cookies combine the sweet, juicy goodness of ripe peaches with the warm, comforting flavors of cinnamon and nutmeg, all nestled inside soft, tender cookies topped with a buttery crumble and a light glaze. Perfectly baked and decorated with peach filling and a sprinkle of crumble, these cookies offer a delicious twist on the classic peach cobbler dessert in bite-sized form.

Ingredients

Scale

Peach Filling

  • 4 large ripe peaches, diced (about 4 cups, 25 ounces, or 701 grams)
  • 1/4 cup granulated sugar (53 grams)
  • 1/4 cup + 1 tbsp light brown sugar, packed (69 grams)
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 2 tsp corn starch
  • 2 tsp water
  • 1/2 tsp vanilla extract

Cookie Dough

  • 1 cup salted butter, softened at room temperature (226 grams)
  • 1 cup granulated sugar (210 grams)
  • 1/2 cup light brown sugar, packed (110 grams)
  • 1 and 1/2 tsp vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Cinnamon Sugar Coating

  • 1/2 cup granulated sugar (105 grams)
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg

Crumble Topping

  • 1/4 cup salted butter, melted (57 grams)
  • 1/3 cup light brown sugar, packed (73 grams)
  • 1/2 cup + 1 tbsp all-purpose flour (73 grams)
  • 3/4 tsp cinnamon

Glaze

  • 1/3 cup powdered sugar (38 grams)
  • 1/4 tsp vanilla extract
  • pinch of cinnamon (to taste – start small!)
  • 1-2 tbsp milk (15 to 30 mL)

Instructions

  1. Make the Peach Filling: Combine diced peaches, granulated sugar, light brown sugar, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Cook for about 6 minutes until bubbly. Mix corn starch and water, stir into the peach mixture, and cook for another minute. Remove from heat and stir in vanilla extract. Transfer to a bowl and refrigerate until completely cooled.
  2. Make the Cookie Dough: In a large bowl, cream softened butter using an electric mixer on medium-high speed. Add granulated sugar and light brown sugar and mix until combined, about 1 minute. Add vanilla extract and eggs, mixing until just combined. Gradually add the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) and mix until dough forms. Chill dough for 30 minutes to make it easier to handle.
  3. Scoop & Chill the Dough: Using a large cookie scoop, form dough balls weighing approximately 55 grams each. Place them in an airtight container and chill in the refrigerator for at least 3 hours (preferably 24 hours) or freeze for 2 hours before baking. This step is crucial to prevent excessive spreading during baking.
  4. Make the Crumble: Preheat oven to 350°F (175°C). Melt butter in a medium bowl and stir in light brown sugar, all-purpose flour, and cinnamon until crumbly. Spread crumble mixture on a parchment-lined baking sheet and bake for 12-14 minutes until deep golden brown. Let cool and break into small pieces.
  5. Bake the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Mix granulated sugar, cinnamon, and nutmeg in a small bowl for coating. Roll chilled dough balls in the cinnamon sugar mixture and place about 6 cookies per sheet, leaving room for spreading. Bake for 11-13 minutes until edges are set but centers remain slightly puffed. Immediately after baking, use a round cutter to swirl cookies into perfect circles and maintain thickness. Let cookies rest 1-2 minutes, then press an indent in the center with the back of a tablespoon. Cool a few minutes on the sheet before transferring to a wire rack.
  6. Prepare the Glaze (Optional): Whisk together powdered sugar, vanilla extract, cinnamon, and milk until smooth. Adjust milk amount for desired runniness. The glaze will drizzle nicely over the peaches and crumble on the cookies.
  7. Assemble Cookies: Spoon chilled peach filling into the indent of each cooled cookie. Sprinkle crumble topping over the filling, then drizzle with glaze.
  8. Serve & Store: Enjoy the cookies immediately after assembling. Store leftovers in an airtight container in the refrigerator for 4-5 days. Due to the fresh fruit, do not leave the cookies at room temperature overnight.

Notes

  • Make peach filling up to 3 days in advance and store in the fridge.
  • Cookie dough can be scooped and frozen up to 1-2 months; thaw in fridge overnight before baking.
  • Dough must be scooped into balls before chilling to prevent excessive spreading.
  • Crumble topping can be prepared 1-2 days ahead and stored at room temperature.
  • Use a round cutter after baking to keep cookies thick and perfectly circular.
  • Do not leave assembled cookies at room temperature overnight to avoid spoilage from fresh fruit.

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