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Peach Cobbler Cookies Recipe

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These peach cobbler cookies combine the flavors of a classic Southern peach cobbler with a soft, buttery cookie. Filled with warm-spiced peaches, topped with a sweet vanilla glaze, and finished with cookie crumbs, they deliver comforting flavor in every bite.

Ingredients

3 cups fresh peaches, peeled and sliced

1/3 cup granulated sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

Pinch of kosher salt

1 tsp fresh lemon juice

1 1/2 tsp cornstarch

1 tbsp water

3 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 1/4 tsp kosher salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup butter, cold and cut into small pieces

3/4 cup light brown sugar

1/2 cup granulated sugar

2 large eggs, cold

2 tsp vanilla extract

1 1/2 cups confectioner’s sugar

1 1/2 tsp vanilla extract

4 drops peach concentrate

2 tbsp water

Instructions

  1. Add peaches, sugar, cinnamon, nutmeg, salt, and lemon juice to a saucepan. Cook over medium heat for about 10 minutes until softened.
  2. Mix cornstarch and water into a slurry. Stir into the peaches, bring to a boil, and cook for 2 minutes. Cool completely.
  3. Line two baking sheets with parchment paper.
  4. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Beat cold butter until it forms a large clump. Add both sugars and mix for about 2 minutes.
  6. Add eggs and vanilla extract. Gradually mix in the dry ingredients until combined.
  7. Scoop 12 large cookies and place them on the prepared baking sheets.
  8. Press a wide well into the center of each cookie without going through the dough.
  9. Refrigerate the cookie sheets for 30 to 35 minutes.
  10. Preheat the oven to 375°F (190°C).
  11. Bake for 12 to 15 minutes until lightly golden around the edges.
  12. Cool on a wire rack for 5 minutes.
  13. Whisk together confectioner’s sugar, vanilla extract, peach concentrate, and water to make the glaze.
  14. Crumble one cookie into small pieces and reserve the crumbs.
  15. Fill each cookie center with about 1 1/2 tablespoons of cooled peach topping.
  16. Drizzle with glaze, sprinkle with cookie crumbs, and finish with another light drizzle before serving.

Notes

Add a pinch of ginger to the peach filling for extra warmth.

White peaches can be used for a milder flavor.

Substitute a cream cheese glaze for a richer finish.

Add chopped pecans or walnuts for extra crunch.

Canned peaches may be used if thoroughly drained.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze for up to 3 months in a freezer-safe container.

Warm in the microwave for 10 to 15 seconds before serving if desired.

Nutrition

Find it online: https://chocolatecoveredamy.com/peach-cobbler-cookies-recipe/