Description
Imagine a dessert that captures the essence of summer in every bite. These Peach Cobbler Cookies do just that, blending the warm, juicy sweetness of fresh peaches with a buttery, cinnamon-spiced cookie base. Topped with a crunchy cinnamon crumb and a drizzle of creamy vanilla glaze, these cookies are a perfect treat for any peach lover looking to savor the flavors of summer.
Ingredients
Peach Cobbler Filling:
1 ½ cups fresh diced peaches
2 tablespoon granulated sugar
½ teaspoon ground cinnamon
½ teaspoon lemon juice
Pinch of fine sea salt
1 teaspoon cornstarch
1 teaspoon water
Cookie Dough:
7 tablespoon unsalted butter, room temperature
3.5 oz cream cheese
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 ¾ cup all-purpose flour
2 teaspoon baking powder
¼ teaspoon salt
½ cup coarse cane sugar for rolling
¾ teaspoon ground cinnamon for rolling
Cinnamon Pie Crumb:
4 tablespoon unsalted butter, melted
¼ cup light brown sugar, packed
1 tablespoon granulated sugar
½ cup all-purpose flour
¾ teaspoon ground cinnamon
Vanilla Glaze:
1 cup powdered sugar
1–2 tablespoon whole milk
1 teaspoon vanilla extract
Instructions
In a pot, combine peaches, sugar, cinnamon, lemon juice, and salt. Cook over medium heat until peaches begin to thicken, about 15-20 minutes. Mash and add cornstarch slurry. Cook for 2 minutes and cool.
Cream butter, cream cheese, sugars until fluffy. Add eggs and vanilla. Mix in dry ingredients. Chill dough for 30 minutes.
Mix sugar and cinnamon in a bowl. Scoop dough, coat in sugar mix, and place on tray. Indent and fill with peach filling. Freeze for 3-4 hours.
Preheat oven to 350 F (180 C). Prepare cinnamon crumb topping and bake for 12-15 minutes. Cool and crumble.
Top cookies with crumb, bake for 12-13 minutes. Cool on a rack, top with more crumb. Make glaze, top cookies, and serve.
- Prep Time: 4 hours 30
- Cook Time: 13 minutes
Nutrition
- Calories: 350