Peach Cobbler Cookies

Peach Cobbler Cookies: A Sweet Treat with a Southern Twist

Intro:
Peach cobbler is a classic Southern dessert that has been beloved for generations. Now, you can enjoy the sweet and comforting flavors of peach cobbler in a delightful, handheld form with these Peach Cobbler Cookies. Perfect for summer gatherings, afternoon snacks, or a treat just because—these cookies are sure to become a favorite in your household.

Ingredients:

For the Cookie Dough:

• 1/2 cup unsalted butter, browned
• 1 cup brown sugar
• 1/2 cup white granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

For the Peach Filling:

• 2 cans peach filling, rinsed and strained
• 1/4 cup white granulated sugar
• 1/4 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 2 teaspoons water
• 1/2 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Set aside.

2. Make the Cookie Dough:

• In a large mixing bowl, add the browned butter.
• Whisk in the white and brown sugars, mixing until well combined.
• Add the eggs and vanilla extract, whisking until the mixture is smooth.
• Gradually fold in the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Continue mixing until the dough begins to form. If the dough is crumbly, use your hands to press it together until it combines into a smooth dough.
• Using a 2-inch scooper, create dough balls and place them on the prepared baking sheet about 2 inches apart.
• Press your fingers into the center of each dough ball to create a well and flatten the cookies slightly.
• Bake the cookies for 12 minutes, or until they have spread and crinkled at the edges and the edges are slightly golden.

3. Prepare the Peach Filling:

• While the cookies bake, rinse the canned peaches to remove the thick syrup.
• Transfer the peaches to a saucepan.
• Add the white sugar, brown sugar, cinnamon, nutmeg, lemon juice, water, vanilla extract, and cornstarch.
• Place the saucepan over medium heat and stir the mixture until well combined.
• As the peach filling heats up, it will thicken. Stir occasionally to prevent sticking and ensure even cooking.
• Once the peaches have softened, use your utensil to break them into smaller chunks.
• Bring the mixture to a boil and let it thicken further. Once done, remove from heat and allow it to cool.

4. Assemble the Cookies:

• Once the cookies are baked, remove them from the oven.
• Using the back of a spoon, press down the center of each cookie again to create a well for the peach filling.
• Spoon the peach filling into the center of each cookie.

5. Add the Glaze:

• In a small bowl, whisk together the powdered sugar, cinnamon, vanilla extract, and milk until smooth and lump-free.
• Drizzle the glaze over the peach cobbler cookies, using a spoon or whisk to create a diagonal pattern.

6. Serve and Enjoy:

• Serve these Peach Cobbler Cookies warm, ideally topped with a scoop of vanilla ice cream for the ultimate indulgence.

Recipe Notes:

• Prep Time: 20 minutes
• Cooking Time: 12 minutes
• Total Time: 32 minutes
• Servings: 24 cookies
• Calories: Approximately 200 per cookie

These Peach Cobbler Cookies combine the warmth of cinnamon, the sweetness of peaches, and the comforting texture of a soft cookie to create a dessert that’s as delightful as it is delicious. Whether you’re hosting a summer barbecue or simply craving something sweet, these cookies are sure to satisfy. Enjoy!

Peach Cobbler Cookies

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• Author: Dulcia
• Total Time: 32 minutes
• Yield: 24 1x

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Ingredients

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Cookie Dough

1/2 cup unsalted butter, browned

1 cup brown sugar

1/2 cup white granulated sugar

1 1/2 teaspoons vanilla extract

2 eggs

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Peach Filling

2 cans peach filling, rinsed and strained

1/4 cup white granulated sugar

1/4 cup brown sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon lemon juice

2 teaspoons cornstarch
2 teaspoons water

1/2 teaspoon vanilla extract

Glaze

1 cup powdered sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

2 tablespoons milk

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
In a large mixing bowl, add the browned butter. Whisk in the white and brown sugars, mixing until combined.
Crack in both eggs, along with adding the vanilla extract. Whisk together until smooth.
Pour in all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a rubber spatula to fold the batter together until a thick dough forms. It might not fully form by folding, so when it becomes large crumbles, use clean hands to press the mixture together until it combines into a dough.
Use a 2-inch scooper to make balls of the cinnamon dough and transfer to the prepared baking sheet. Place each dough ball about 2 inches apart from each other. Then use your fingers to create a well in the middle of each dough ball, also pressing the cookies down slightly.
Bake in the oven for 12 minutes or until the cookies have spread and crinkled at the edges. The edge of the cookies will also be slightly golden.

Peach Filling:

While the cookies bake, strain the canned peaches in a strainer, rinsing off the thick peach sauce surrounding them. Continue doing this until they are clean. Transfer the peaches to a saucepan.
In the saucepan, add all the sugars, wet ingredients, and dry ingredients at once: white sugar, brown sugar, nutmeg, cinnamon, lemon juice, water, vanilla, and cornstarch. Place over medium heat on the stove and stir together until combined.
As the peach filling heats up, it will become thicker. Bring this mixture to a boil, stirring every minute or so to prevent sticking and combine the ingredients evenly. As the mixture becomes hot and the peaches soften even more, use the utensil you are stirring with to break the peaches into smaller chunks.
Once the mixture has boiled and thickened, remove from the heat to cool.
Assembling Peach Cobbler Cookies: Once the cookies are done, remove from the oven and use the back of a spoon to press the cookies down again where you made wells before baking, to make sure there is space for the peach filling. Place peach filling into the center of each cookie to fill the well’s size.
Quickly whip up the glaze in a small bowl. Add the powdered sugar, cinnamon, vanilla, and milk all at once. Whisk until combined, and then rapidly to remove any clumps.
Drizzle this cinnamon glaze on top of the peach cobbler cookies with a spoon or by dragging the whisk across the top of the cookies diagonally. Serve these cookies and enjoy! These are best topped with a scoop of vanilla ice cream and eaten while still warm.

• Prep Time: 20 minutes
• Cook Time: 12 minutes

Nutrition

• Calories: 200 Kcal