Capture the warm, comforting flavors of a classic peach cobbler in a perfectly portable, handheld treat! These Peach Cobbler Cookies are the ultimate dessert delight, featuring a soft, buttery cookie base, a jammy spiced-peach filling, and a crunchy cinnamon crumble topping.
This recipe transforms the beloved summer and autumn dessert into a cookie that’s perfect for any occasion, from picnics to holiday cookie swaps. Each bite delivers a burst of juicy peach, warm cinnamon, and brown sugar goodness.
Why You’ll Love This Peach Cobbler Cookie Recipe
- The Best of Both Worlds: All the flavor of a traditional peach cobbler with the simple, shareable convenience of a cookie.
- Incredible Texture: A delightful combination of a soft cookie, a gooey fruit center, and a crisp, buttery crumble.
- Perfectly Spiced: Warm notes of cinnamon and nutmeg complement the sweet peaches beautifully.
- Easy to Make: With step-by-step instructions, even beginner bakers can achieve bakery-quality results.
Key Ingredients You’ll Need
This recipe uses simple, accessible ingredients to create three perfect components: the filling, the crumble, and the cookie dough.
For the Gooey Peach Filling:
- Peaches: 1 ½ cups fresh or frozen peaches, finely diced.
- Brown Sugar: 1/4 cup, packed.
- Cornstarch: 1 tablespoon (to thicken the filling).
- Lemon Juice: 1 teaspoon, fresh.
- Spices: 1/2 teaspoon ground cinnamon and a pinch of nutmeg.
For the Cinnamon Crumble Topping:
- All-Purpose Flour: 1/2 cup.
- Brown Sugar: 1/4 cup, packed.
- Ground Cinnamon: 1 teaspoon.
- Butter: 4 tablespoons, cold and cubed.
For the Soft Cookie Dough:
- Butter: 1 cup (2 sticks) unsalted butter, softened.
- Sugars: 3/4 cup granulated sugar and 1/2 cup packed light brown sugar.
- Egg: 1 large egg, at room temperature.
- Vanilla Extract: 2 teaspoons.
- All-Purpose Flour: 2 ½ cups.
- Baking Soda: 1 teaspoon.
- Salt: 1/2 teaspoon.
Step-by-Step Instructions
Step 1: Prepare the Gooey Peach Filling
In a small saucepan, combine the diced peaches, brown sugar, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the peaches soften and the sugar dissolves (about 5-7 minutes).
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour it into the peach mixture and continue to cook, stirring constantly, until the filling thickens. Remove from heat and set aside to cool completely.
Step 2: Make the Cinnamon Crumble Topping
In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry cutter, cut the butter into the mixture until coarse, pea-sized crumbs form. Place the crumble in the refrigerator to keep it cold while you prepare the cookie dough.
Step 3: Create the Soft Cookie Dough
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 4: Assemble and Bake
Scoop the cookie dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Using your thumb or the back of a teaspoon, create a deep well in the center of each dough ball.
Spoon about 1 teaspoon of the cooled peach filling into each well. Sprinkle a generous amount of the cold cinnamon crumble over the top of each cookie.
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Step 5: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. For an extra touch, you can drizzle them with a simple powdered sugar glaze once cooled.
Pro Tips for the Best Cookies
- Cool the Filling: Ensure the peach filling is completely cool before adding it to the cookie dough to prevent the dough from melting and spreading too much.
- Use Fresh Peaches When Possible: Ripe, in-season peaches will provide the best flavor, but frozen or even well-drained canned peaches work well year-round.
- Don’t Overfill: Be careful not to overfill the wells, as the filling can bubble over during baking.
Frequently Asked Questions (FAQ)
Q: How do I store peach cobbler cookies? A: Due to the fruit filling, these cookies are best stored in an airtight container in the refrigerator for up to 5 days. You can serve them chilled or let them come to room temperature.
Q: Can I make the components ahead of time? A: Yes! The peach filling and crumble topping can be made up to 2 days in advance and stored in the refrigerator. The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Q: Can I use a different fruit? A: Absolutely! This recipe is delicious with other stone fruits like apricots or nectarines, and also works well with berries like blueberries or chopped apples.
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