Peach Cobbler Cookies Delight (Print Version)
# Ingredients:
→ Peach Cobbler Filling
01 -
1 1/2 cups fresh diced peaches
02 -
2 tbsp granulated sugar
03 -
1/2 tsp ground cinnamon
04 -
1/2 tsp lemon juice
05 -
pinch of fine sea salt
06 -
1 tsp cornstarch
07 -
1 tsp water
→ Cookie Dough
08 -
7 tbsp unsalted butter, room temperature
09 -
3.5 oz cream cheese
10 -
1/2 cup granulated sugar
11 -
1/2 cup light brown sugar, packed
12 -
1 whole large egg, room temperature
13 -
1 large egg yolk, room temperature
14 -
1 tsp vanilla extract
15 -
1 3/4 cup all-purpose flour
16 -
2 tsp baking powder
17 -
1/4 tsp salt
18 -
1/2 cup coarse cane sugar, for rolling
19 -
3/4 tsp ground cinnamon, for rolling
→ Cinnamon Pie Crumb
20 -
4 tbsp unsalted butter, melted
21 -
1/4 cup light brown sugar, packed
22 -
1 tbsp granulated sugar
23 -
1/2 cup all-purpose flour
24 -
3/4 tsp ground cinnamon
→ Vanilla Glaze
25 -
1 cup powdered sugar
26 -
1-2 tbsp whole milk
27 -
1 tsp vanilla extract
# Instructions:
01 -
Combine 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 until jammy, then stir in the cornstarch slurry and cook for 2 minutes longer. Transfer to a clean bowl to cool.
02 -
Cream butter, cream cheese, sugar, and brown sugar until light and fluffy. Mix in egg, egg yolk, and vanilla. Gradually add flour, baking powder, and salt until just combined. Chill the dough in the fridge for 30 minutes.
03 -
Combine sugar and cinnamon in a small bowl. Scoop dough into 2-tbsp balls, roll in cinnamon sugar, and place on a parchment-lined tray with space between. Indent centers with the back of a spoon and fill with peach cobbler filling. Chill tray in freezer for at least 3-4 hours, ideally overnight.
04 -
Preheat oven to 350°F (180°C).
05 -
Combine crumb ingredients until crumbs form. Bake crumbs on a parchment-lined sheet for 12-15 minutes, until golden brown. Cool and break into small pieces.
06 -
Press crumbs onto cookies and bake spaced 2-3 inches apart for 12-13 minutes. Remove and sprinkle with additional crumbs. Cool cookies completely on a wire rack.
07 -
Whisk powdered sugar, milk, and vanilla extract until smooth. Spoon additional peach filling onto cookie centers and drizzle with glaze.
08 -
Enjoy cookies immediately or store leftovers in an airtight container for 2-3 days at room temperature or in the fridge. Bring refrigerated cookies to room temperature before serving.
# Notes:
01 -
Use the spoon-level method for flour measurement or a kitchen scale for best results.
02 -
Chilling improves flavor, texture, and ensures consistent shape while baking.