Peach Cobbler Cookies
These peach cobbler cookies are basically peach cobbler in cookie form! Each chewy brown sugar cookie is filled with a cinnamon peach cobbler filling and topped with brown sugar crumble and vanilla glaze. These peach cookies are the perfect summer treat!
Equipment
Ingredients
Peach Cobbler Filling
- 1 1/2 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 room temperature
- 3.5 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 whole large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour *see notes below for measuring*
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup coarse cane sugar for rolling
- 3/4 tsp ground cinnamon for rolling
Cinnamon Pie Crumb
- 4 tbsp unsalted butter melted
- 1/4 cup light brown sugar packed
- 1 tbsp granulated sugar
- 1/2 cup all-purpose flour
- 3/4 tsp ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Combine the peaches, sugar, cinnamon, lemon juice, and salt in a pot. Cook over medium heat until the peaches are juicy and starting to thicken, about 15-20 minutes. Mash them until the peaches are small and jammy. Then stir in the cornstarch slurry and cook 2 minutes longer. Transfer the jam to a clean bowl and set aside to cool.
- Cream the butter, cream cheese, sugar, and brown sugar until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract.
- Mix in the flour, baking powder, and salt until just combined.
- Chill the dough in the fridge for 30 minutes to firm and make it easier to scoop.
- In a small bowl, combine the sugar and cinnamon. Scoop the dough into 2 tbsp-sized balls directly into the bowl of cinnamon sugar, tossing to coat them. Then place them on a parchment-lined tray with 1-2 inches of space in between each one.
- Use the back of a round measuring spoon to indent the center of the cookie dough balls. Then fill the center with a heaping teaspoon of peach cobbler filling. Chill the tray in the freezer for a minimum of 3-4 hours, overnight is best!
- Preheat the oven to 350 F/180 C.
- Make the cinnamon crumb topping. Combine the crumb ingredients until crumbs form. Bake the crumbs on a parchment-lined baking sheet for 12-15 minutes, or until golden brown. Set it aside to cool, then break it into small crumb pieces.
- Press a handful of the cinnamon crumbs on top of each cookie. Bake them spaced 2-3 inches apart for 12-13 minutes.
- Pull the tray out of the oven and sprinkle them with more of the cinnamon crumb. Let the tray cool on a wire rack until completely cool before removing. While they cool, make the vanilla glaze.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Spoon a little more peach filling on the centers, drizzle the glaze over the cookies, then enjoy!
- Store leftover cookies in an airtight container for 2-3 days in the fridge or at room temperature. If storing in the fridge, let the cookies come to room temperature before serving.
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Don't skip the chill time. While many cookie recipes require zero chilling time, this step is important for flavor development, texture improvement, and reduced spreading. All of these contribute to a cookie that is tender and well-rounded in flavor!
