Description
Peach Cobbler Cookies are a delightful fusion of summer’s sweetest fruit and the comforting texture of a classic cookie. Bursting with juicy peach flavor and warm spices, these cookies offer chewy edges and a soft center that will have everyone coming back for more. Topped with a crispy streusel and drizzled with a sweet glaze, they make an impressive treat for any occasion—from casual gatherings to festive celebrations. Easy to whip up, these cookies are sure to become a favorite in your dessert repertoire.
Ingredients
Scale
- 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
- 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
- 1/2 cup granulated sugar (105 grams)
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 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
- 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
- Add diced peaches, sugars, lemon juice, cinnamon, and nutmeg to a medium saucepan over medium heat. Cook for about 6 minutes until bubbly. In a small bowl, mix corn starch with water; stir into peach mixture. Cook for an additional minute before removing from heat. Stir in vanilla. Transfer to a bowl and cool completely in the fridge.
- In a large bowl, cream the softened butter using an electric mixer on medium-high speed. Add both sugars and cream together until well combined—about one minute. Mix in vanilla extract and eggs until just combined. Gradually add dry ingredients until a dough forms. Chill for at least 30 minutes.
- Scoop dough into balls weighing approximately 55 grams each using a large cookie scoop. Place them in an airtight container. Chill in the fridge for at least three hours or freeze for two hours.
- Preheat your oven to 350° F. Melt butter in a medium bowl; mix in remaining streusel ingredients until crumbly. Spread on parchment-lined pan; bake for 12-14 minutes until golden brown.
- Line cookie sheets with parchment paper or silicone mats. Roll chilled dough balls in a mixture of sugar and spices before placing them on sheets—allowing space for spreading. Bake for about 11-13 minutes until edges are set but centers look slightly underdone.
- Whisk together glaze ingredients; adjust milk quantity to achieve desired consistency.
- Once cookies have cooled slightly, spoon peach filling into each cookie center, sprinkle with streusel topping, then drizzle glaze over them.
- Enjoy your delicious Peach Cobbler Cookies immediately after assembling! Store leftovers in an airtight container in the fridge for up to five days—best enjoyed fresh due to fresh fruit content.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 210
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Use ripe peaches for the best flavor. Chilling the dough is crucial for maintaining shape during baking. Feel free to substitute peaches with other fruits such as blueberries or cherries for different twists.