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Tasty Peach Cobbler Cookies: The Best Summer Dessert Secrets

A stack of Tasty Peach Cobbler Cookies with glaze and crumble topping.
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Peach Cobbler Cookies combine soft cinnamon sugar cookies with a sweet homemade peach filling, buttery crumble topping, and optional glaze. They taste just like classic peach cobbler in cookie form.

Ingredients

Scale

Peach Filling

  • 4 large peaches (chopped into 1/2-inch pieces)
  • 5 tablespoons light brown sugar
  • 1/4 cup white sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoons water
  • 2 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract

Cookie Dough

  • 1 cup salted butter (room temperature)
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs (room temperature)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Spice Coating

  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg

Crumble Topping

  • 5 1/2 tablespoons all-purpose flour
  • 1/4 cup salted melted butter
  • 1/4 cup light brown sugar
  • 1 1/2 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon

Instructions

1. Prepare the peach filling by cooking diced peaches, brown sugar, white sugar, lemon juice, cinnamon, and nutmeg in a saucepan over medium heat for about 6 minutes until bubbly.

2. Mix cornstarch with water, stir into the peach mixture, and cook for 1 more minute until thickened. Remove from heat, stir in vanilla, and refrigerate until completely cooled.

3. In a large bowl, cream the butter with an electric mixer. Add white and brown sugar and mix until well combined.

4. Mix in vanilla extract and eggs until just combined.

5. Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until a dough forms.

6. Chill the dough in the refrigerator for about 30 minutes for easier handling.

7. Scoop the dough into about 55-gram balls and chill for at least 3 hours (or freeze for 2 hours).

8. Prepare the crumble by mixing melted butter, flour, sugars, and cinnamon until crumbly. Spread on a parchment-lined pan and bake at 350°F for 12–14 minutes until golden. Let cool and break into pieces.

9. Mix the sugar, cinnamon, and nutmeg for the spice coating in a small bowl.

10. Roll chilled dough balls in the spice coating, place on lined baking sheets, and bake at 350°F for 11–13 minutes until edges are set and centers are slightly soft.

11. Immediately shape cookies with a round cutter and press a small indent into the center of each cookie.

12. Once cooled, spoon peach filling into each indent, sprinkle with crumble topping, and optionally drizzle with glaze before serving.

Notes

Peach filling can be prepared up to 3 days in advance and stored in the refrigerator.

The cookie dough can be frozen for 1–2 months; thaw overnight in the fridge before baking.

Crumble topping can be made 1–2 days ahead and stored at room temperature.

Store assembled cookies in an airtight container in the refrigerator for 4–5 days due to the fresh fruit filling.

Nutrition

Find it online: https://paulakitchen.com/tasty-peach-cobbler-cookies/