Description
Homemade Peach Cobbler Cookies bring Southern comfort straight to your cookie jar. Buttery dough swirls with sweet peach chunks and crumbly streusel, delivering pure summer nostalgia in one delightful bite.
Ingredients
Scale
Main Ingredients:
- 1.5 cups fresh diced peaches
- 7 tablespoons (100 grams) unsalted butter, room temperature
- 3.5 ounces (100 grams) cream cheese
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1.75 cups all-purpose flour
Sugars and Sweeteners:
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup coarse cane sugar for rolling
- 1 cup powdered sugar
Spices, Flavorings, and Thickeners:
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 teaspoon ground cinnamon for rolling
- 1 teaspoon vanilla extract
- 1–2 tablespoons whole milk
Cinnamon Pie Crumb:
- 4 tablespoons (57 grams) unsalted butter, melted
- 0.25 cup light brown sugar, packed
- 1 tablespoon granulated sugar
- 0.5 cup all-purpose flour
- 0.75 teaspoon ground cinnamon
Instructions
- In a medium saucepan, combine fresh peaches, granulated sugar, ground cinnamon, freshly squeezed lemon juice, and a pinch of salt over medium heat.
- Simmer the peach mixture for 15-20 minutes, stirring occasionally, until the fruits soften and the liquid starts to thicken.
- Gently mash the peaches using a potato masher or wooden spoon to create a chunky consistency.
- Prepare a cornstarch slurry by mixing cornstarch with a small amount of cold water, then stir into the peach mixture.
- Cook for an additional 2 minutes until the filling becomes glossy and slightly more viscous. Remove from heat and let cool completely.
- In a large mixing bowl, cream together softened unsalted butter (113 grams / ), cream cheese, white sugar, and brown sugar until light and fluffy.
- Incorporate eggs one at a time, then add vanilla extract, mixing until well combined.
- Gradually fold in dry ingredients, creating a smooth cookie dough.
- Refrigerate the dough for 30 minutes to firm up.
- Prepare a coating mixture by combining granulated sugar and ground cinnamon in a shallow bowl.
- Scoop chilled dough into uniform balls, roll in the cinnamon-sugar mixture, and place on a prepared baking sheet.
- Create a small well in the center of each cookie using the back of a measuring spoon.
- Fill each indentation with the cooled peach filling.
- Freeze the filled cookies for 3-4 hours to set.
- Preheat the oven to 350°F (180°C) and prepare the cinnamon crumb topping.
- Bake the cookies for 12-15 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Sprinkle additional crumb topping over the cookies.
- Prepare a simple glaze by mixing powdered sugar with a small amount of milk or cream.
- Drizzle the glaze over the cooled cookies and serve.
Notes
- Prep Ahead: Make the peach filling a day in advance and refrigerate to enhance flavor depth and save time during cookie assembly.
- Chilling Magic: Refrigerate cookie dough for 30 minutes to prevent spreading and ensure a perfectly textured, compact cookie.
- Filling Technique: Create a deep indent in each cookie before adding peach filling to prevent overflow during baking.
- Freezing Tip: Freeze shaped cookies for 3-4 hours to help maintain their structure and create a more concentrated flavor profile.
- Crumb Topping Trick: Apply crumb topping in two stages – once before initial baking and again after cooling for extra texture and visual appeal.
- Storage Solution: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 4 hours 30
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg