Description
These Peach Cobbler Cookies capture the essence of summer with juicy peach filling, a soft cinnamon-spiced cookie base, and a buttery crumble topping. Perfectly balanced sweet and tart flavors make these cookies a nostalgic treat that tastes just like classic peach cobbler in every bite.
Ingredients
Scale
Peach Filling
- 4 cups Fresh Peaches, diced
- 1 cup Granulated Sugar (can substitute with coconut sugar)
- 1/2 cup Brown Sugar (dark brown sugar recommended)
- 2 tablespoons Lemon Juice
- 1 teaspoon Cinnamon (or ground nutmeg)
- 1 teaspoon ground Nutmeg (optional if not using cinnamon)
- 2 tablespoons Cornstarch
Cookie Dough
- 1 cup Butter (or dairy-free margarine)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 large Eggs (or flax eggs/applesauce for vegan option)
- 3 cups All-Purpose Flour (gluten-free flour as substitute)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
Rolling Mixture
- 1 tablespoon Cinnamon
- 1 tablespoon Nutmeg
Crumble Topping
- 1 cup Flour (oats can be used)
- 1/2 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1 cup Butter, melted
Optional
- Vanilla glaze for drizzling (mix powdered sugar, vanilla extract, and milk)
Instructions
- Preparation: Gather and measure all ingredients. Dice fresh peaches to prepare the filling.
- Prepare Peach Filling: In a medium saucepan over medium heat, combine diced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Cook for about 6 minutes until peaches soften. Stir in a cornstarch slurry (cornstarch mixed with a little water) to thicken the mixture. Remove from heat and cool the peach filling in the refrigerator.
- Make Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and mix well. Gradually add the all-purpose flour, baking soda, baking powder, and salt, stirring until a soft dough forms. Chill the dough in the refrigerator for at least 30 minutes.
- Scoop and Roll: Once the dough is firm, scoop out approximately 55-gram balls. Roll each ball in a cinnamon and nutmeg mixture to coat completely. Place the coated balls on a tray and chill again for about 3 hours to prevent spreading during baking.
- Bake Cookies: Preheat the oven to 350°F (175°C). Arrange chilled cookie balls on a baking sheet lined with parchment paper. Bake for 11 to 13 minutes until the edges are set. As the cookies cool slightly, press an indent in the center of each cookie to hold the filling.
- Prepare Crumble: In a bowl, combine melted butter, flour, brown sugar, and cinnamon. Mix until crumbly. Spread the crumble mixture on a separate baking sheet and bake in the oven until golden brown. Let it cool completely before using.
- Assemble: Spoon the chilled peach filling into the indent of each cookie. Generously sprinkle the crumble topping over the filling. Optionally, drizzle with a vanilla glaze for extra sweetness and presentation.
Notes
- For a vegan version, substitute eggs with flax eggs or applesauce, and use dairy-free margarine instead of butter.
- Gluten-free flour can be used instead of all-purpose flour.
- Chilling the dough twice is key to preventing the cookies from spreading too much while baking.
- The crumble topping adds an authentic peach cobbler texture and flavor, but can be omitted if preferred.
- Store assembled cookies refrigerated and consume within 3-4 days for best freshness.
