Description
Delightful fusion of peach cobbler and cookies, featuring soft, chewy centers and a crumbly topping for a unique dessert experience.
Ingredients
Scale
- 4 large ripe peaches, diced
- 1/4 cup granulated sugar
- 1/4 cup + 1 tbsp light brown sugar, packed
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp fresh lemon juice
- 2 tsp corn starch
- 2 tsp water
- 1/2 tsp vanilla extract
- 1 cup salted butter, softened
- 1 cup granulated sugar for the dough
- 1/2 cup light brown sugar
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 and 1/2 tsp cinnamon for rolling
- 1/2 tsp nutmeg for rolling
- 1/2 cup granulated sugar (for rolling)
- 2 tsp cinnamon (for rolling)
- 1/8 tsp nutmeg (for rolling)
- 1/4 cup salted butter, melted (for crumble)
- 1/4 cup light brown sugar, packed (for crumble)
- 1 and 1/2 tbsp granulated sugar (for crumble)
- 1/2 cup + 1 tbsp all-purpose flour (for crumble)
- 3/4 tsp cinnamon (for crumble)
- 1/3 cup powdered sugar (for glaze)
- 1/4 tsp vanilla extract (for glaze)
- A pinch of cinnamon (for glaze)
- 1–2 tbsp milk (for glaze)
Instructions
- Make the Peach Filling: Combine the diced peaches, granulated sugar, light brown sugar, fresh lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Cook for about six minutes until the peaches start to soften. Mix corn starch and water until smooth, add to peach mixture, and cook for one minute to thicken. Stir in vanilla and cool in the fridge.
- Make the Cookie Dough: Cream softened salted butter with granulated sugar and light brown sugar until fluffy. Mix in vanilla extract and eggs one at a time. Gradually add dry ingredients until combined. Cover and chill dough for 30 minutes, then scoop into balls and chill for at least three hours.
- Make the Crumble: Preheat oven to 350°F. Melt ¼ cup salted butter and mix it with light brown sugar, granulated sugar, all-purpose flour, and cinnamon until crumbly. Spread mixture on a baking sheet and bake for 12 to 14 minutes. Cool before using.
- Bake the Cookies: Roll chilled dough balls in cinnamon sugar mixture. Place on a parchment-lined baking sheet and bake for 11 to 13 minutes until edges are golden. Press centers with a tablespoon to create wells for peach filling and let cool completely on a wire rack.
- Optional Glaze: Whisk powdered sugar, vanilla extract, a pinch of cinnamon, and milk for desired consistency. Drizzle over cooled cookies.
- Assemble Cookies: Fill wells of cooled cookies with peach filling, top with crumble, and drizzle with glaze. Enjoy immediately or store in an airtight container for 4 to 5 days.
Notes
To keep your cookies fresh, store in an airtight container at room temperature for up to three days. Freeze cookie dough for up to a month.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg