Dessertscambreabakes5.0
Peach Cobbler Cookies
These peach cobbler cookies are basically peach cobbler in cookie form! Each chewy brown sugar cookie is filled with a cinnamon peach cobbler filling and topped with brown sugar crumble and vanilla glaze. These peach cookies are the perfect summer treat!
👥 24 Servings⏱️ Prep & Cook: 4h 12m⏳ Prep: 4h🔥 Cook: 12 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- measuring spoon
- oven
- baking sheet
- whisk
📝 Preparation Steps
1
Combine the peaches, sugar, cinnamon, lemon juice, and salt in a pot. Cook over medium heat until the peaches are juicy and starting to thicken, about ⏱️ 15-20 minutes. Mash them until the peaches are small and jammy. Then stir in the cornstarch slurry and cook ⏱️ 2 minutes longer. Transfer the jam to a clean bowl and set aside to cool.
cornstarch1 tsp
2
Cream the butter, cream cheese, sugar, and brown sugar until light and fluffy.
cream cheese3.5 oz
3
Mix in the egg, egg yolk, and vanilla extract.
large egg yolk (room temperature)1vanilla extract1 tsp
4
Mix in the flour, baking powder, and salt until just combined.
baking powder2 teaspoon
5
Chill the dough in the fridge for ⏱️ 30 minutes to firm and make it easier to scoop.
6
In a small bowl, combine the sugar and cinnamon. Scoop the dough into 2 tbsp-sized balls directly into the bowl of cinnamon sugar, tossing to coat them. Then place them on a parchment-lined tray with 1-2 inches of space in between each one.
7
Use the back of a round measuring spoon to indent the center of the cookie dough balls. Then fill the center with a heaping teaspoon of peach cobbler filling. Chill the tray in the freezer for a minimum of ⏱️ 3-4 hours, overnight is best!
8
Preheat the oven to 350 F/180 C.
9
Make the cinnamon crumb topping. Combine the crumb ingredients until crumbs form. Bake the crumbs on a parchment-lined baking sheet for ⏱️ 12-15 minutes, or until golden brown. Set it aside to cool, then break it into small crumb pieces.
10
Press a handful of the cinnamon crumbs on top of each cookie. Bake them spaced 2-3 inches apart for ⏱️ 12-13 minutes.
11
Pull the tray out of the oven and sprinkle them with more of the cinnamon crumb. Let the tray cool on a wire rack until completely cool before removing. While they cool, make the vanilla glaze.
12
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Spoon a little more peach filling on the centers, drizzle the glaze over the cookies, then enjoy!
powdered sugar1 cupvanilla extract1 tsp
13
Store leftover cookies in an airtight container for 2-3 days in the fridge or at room temperature. If storing in the fridge, let the cookies come to room temperature before serving.
Nutrition Facts
calories
178 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
17 g
sodium Content
77 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
34 mg
carbohydrate Content
27 g
saturated Fat Content
4 g
unsaturated Fat Content
2.4 g
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