Peach Cobbler Cookies
These soft and spiced Peach Cobbler Cookies feature juicy peach filling, cinnamon sugar coating, buttery crumble topping, and optional vanilla glaze for a bakery-style finish.
Equipment
- Saucepan
- Mixing bowls
- Baking Sheet
- Cookie Scoop
Ingredients
Peach Filling
- 4 cups ripe peaches, diced about 701g
- 1/4 cup granulated sugar
- 1/4 + 1 tbsp light brown sugar, packed
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
- 2 tsp cornstarch
- 2 tsp water
- 1/2 tsp vanilla extract
Cookie Dough
- 1 cup salted butter, softened 226 grams
- 1 cup granulated sugar 210 grams
- 1/2 cup light brown sugar, packed 110 grams
- 1.5 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour 390 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
Rolling Sugar
- 1/2 cup granulated sugar 105 grams
- 2 tsp cinnamon
- 1/8 tsp nutmeg
Crumble Topping
- 1/4 cup salted butter, melted 57 grams
- 1/4 cup light brown sugar, packed 55 grams
- 1.5 tbsp granulated sugar 20 grams
- 1/2 + 1 tbsp all-purpose flour 73 grams
- 3/4 tsp cinnamon
Glaze (Optional)
- 1/3 cup powdered sugar
- 1/4 tsp vanilla extract
- 1-2 tbsp milk adjust for consistency
Instructions
- Cook peach filling in a saucepan with sugars, lemon juice, cinnamon, and nutmeg. Thicken with cornstarch slurry. Remove from heat and stir in vanilla. Cool completely.
- Cream butter and sugars until fluffy. Add eggs and vanilla. Mix dry ingredients separately and combine. Chill dough if needed.
- Mix crumble ingredients in a small bowl until clumpy. In another bowl, mix cinnamon sugar for rolling.
- Scoop dough into balls, roll in cinnamon sugar, place on baking sheet, press center, fill with peach filling, and sprinkle crumble topping.
- Bake at 350°F for 11–13 minutes. Cool completely. Drizzle glaze over cookies if using.
Notes
Freeze unbaked dough balls (without filling) for later. These cookies store best in the fridge due to the fresh peach filling.