Name: Peach Cobbler Cookies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 large ripe peaches, diced about 4 cup (960 ml) s, 25 ounce (709 g) s, or 701 grams; 1/4 cup (60 ml) granulated sugar 53 grams; 1/4 cup (60 ml) + 1 tbsp (15 ml) light brown sugar, packed 69 grams; 3/4 tsp (4 ml) cinnamon; 1/4 tsp (1 ml) nutmeg; 1 tsp (5 ml) lemon juice; 2 tsp (10 ml) corn starch; 2 tsp (10 ml) water; 1/2 tsp (3 ml) vanilla extract; 1 cup (240 ml) salted butter, softened at room temperature 226 grams; 1 cup (240 ml) granulated sugar 210 grams; 1/2 cup (120 ml) light brown sugar, packed 110 grams; 1 and 1/2 tsp (3 ml) vanilla extract; 2 large eggs; 3 cup (720 ml) s all-purpose flour, spooned & leveled or weighed out 390 grams; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) baking powder; 1/4 tsp (1 ml) salt; 1 and 1/2 tsp (3 ml) cinnamon; 1/2 tsp (3 ml) nutmeg; 1/2 cup (120 ml) granulated sugar 105 grams; 2 tsp (10 ml) cinnamon; 1/8 tsp (1 ml) nutmeg; 1/4 cup (60 ml) salted butter, melted 57 grams; 1/3 cup (80 ml) light brown sugar, packed 73 grams; 1/2 cup (120 ml) + 1 tbsp (15 ml) all-purpose flour 73 grams; 3/4 tsp (4 ml) cinnamon; 1/3 cup (80 ml) powdered sugar 38 grams; 1/4 tsp (1 ml) vanilla extract; Pinch of cinnamon to taste – start small!

Description

Discover how to make soft, scrumptious Peach Cobbler Cookies with our easy recipe. Perfect your baking skills and enjoy a delightful twist on a classic dessert!

Ingredients

Scale

4 large ripe peaches, diced about 4 cup (960 ml) s, 25 ounce (709 g) s, or 701 grams
1/4 cup (60 ml) granulated sugar 53 grams
1/4 cup (60 ml) + 1 tbsp (15 ml) light brown sugar, packed 69 grams
3/4 tsp (4 ml) cinnamon
1/4 tsp (1 ml) nutmeg
1 tsp (5 ml) lemon juice
2 tsp (10 ml) corn starch
2 tsp (10 ml) water
1/2 tsp (3 ml) vanilla extract
1 cup (240 ml) salted butter, softened at room temperature 226 grams
1 cup (240 ml) granulated sugar 210 grams
1/2 cup (120 ml) light brown sugar, packed 110 grams
1 and 1/2 tsp (3 ml) vanilla extract
2 large eggs
3 cup (720 ml) s all-purpose flour, spooned & leveled or weighed out 390 grams
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) salt
1 and 1/2 tsp (3 ml) cinnamon
1/2 tsp (3 ml) nutmeg
1/2 cup (120 ml) granulated sugar 105 grams
2 tsp (10 ml) cinnamon
1/8 tsp (1 ml) nutmeg
1/4 cup (60 ml) salted butter, melted 57 grams
1/3 cup (80 ml) light brown sugar, packed 73 grams
1/2 cup (120 ml) + 1 tbsp (15 ml) all-purpose flour 73 grams
3/4 tsp (4 ml) cinnamon
1/3 cup (80 ml) powdered sugar 38 grams
1/4 tsp (1 ml) vanilla extract
Pinch of cinnamon to taste – start small!
1–2 tbsp (23 ml) milk 15 to 30 m L

Instructions

Prepare the Peach Mixture: Combine the chopped peaches, sugars, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Let it simmer for 6 minutes until bubbly. Mix corn starch and water in a small bowl, then incorporate into the peach mixture. Cook for another minute, take off the heat, and add vanilla. Transfer to a bowl and refrigerate until completely cool. You can prepare this up to 3 days in advance and store it in a jar in the fridge.
Create the Cookie Base: In a large mixing bowl, use an electric mixer on medium-high to blend the softened butter. Add the sugars and continue mixing until fully combined with the butter, about a minute. Add vanilla and eggs, mixing just until incorporated. Finally, add the dry ingredients and mix until dough forms. Chill for 30 minutes to make it easier to shape into balls. Note: You can shape the dough into balls and freeze for 1-2 months. Thaw overnight in the fridge before baking.
Shape & Chill the Dough: Form the dough into 55-gram balls using a large cookie scoop. Place the balls in an airtight container and chill them in the fridge for at least 3 hours, in the freezer for 2 hours, or up to 48 hours in the fridge. Remember to chill for the specified minimum times. It’s best to chill dough balls, as trying to scoop after chilling will warm the dough and may cause spreading in the oven.
Prepare the Crumble: While the dough chills, make the crumble. Preheat the oven to 350°F. In a medium bowl, melt the butter and mix in the remaining crumble ingredients until you get a crumbly texture. Spread on a parchment-lined pan and bake for 12-14 minutes until golden brown. Let cool, breaking it into smaller pieces with a metal spatula. You can prepare this 1-2 days in advance and store it at room temperature.
Bake the Cookies: Preheat the oven to 350°F. Line several baking sheets with parchment or silicone mats. In a small bowl, combine sugar and spices for coating. Roll the dough balls in the cinnamon-sugar mixture. Place about 6 cookies on each sheet, allowing space to spread. Bake for 11-13 minutes until edges are set and centers appear slightly underdone. Immediately use a round cutter to shape the cookies into perfect circles, ensuring they stay thick. Allow cookies to cool on the sheet for 1-2 minutes, then press a depression in the center with a tablespoon. Once sturdy, transfer to a wire rack to cool fully.
Optional Glaze: Mix all glaze ingredients, adjusting with more milk for a thinner consistency that drips over the cookies.
Assemble the Cookies: Fill the cooled cookies with peach filling, add the crumble, and drizzle with glaze.
Enjoy & Store: Serve immediately after assembling. Keep cookies in an airtight container in the fridge for 4-5 days. Avoid storing at room temperature overnight due to the fresh fruit.

Notes

Ensure peaches are ripe for sweetness and dice evenly for uniform cookingnBring salted butter to room temperature for smooth creaming with sugarsnGradually add milk to glaze for desired consistency without making it runny

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Calories: 300
Fat: 12g
Protein: 20g

Keywords: peach cobbler cookies, cinnamon sugar cookies, homemade peach filling, buttery cookie crumble, vanilla glaze topping, chilled dough method