Peach Cobbler Cookies
These Peach Cobbler Cookies are everything I love about a homemade peach cobbler; the only difference is that they are made in a cookie form.
Servings: 12 cookies
Calories: 250kcal
Ingredients
Peach Topping
- 1½ cups diced peaches, peeled
- 2 tablespoon light brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon freshly grated ginger (optional)
Cookies
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extrac
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoon milk
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small saucepan, cook the peaches, brown sugar, cinnamon, cornstarch, lemon juice, and ginger over medium heat for 4-5 minutes until thickened. Cool completely.
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- Beat the butter and dark brown sugar until creamy.
- Mix in the egg and vanilla.
- Stir in the flour, baking powder, and salt until a soft dough forms.
- Divide the dough into 12 equal balls and place them on the prepared baking tray.
- Press an indentation into the center of each cookie.
- Spoon the cooled peach filling into each indentation.
- Bake for 13-15 minutes until the edges are lightly golden.
- Cool the cookies completely on a wire rack.
- Whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the cooled cookies before serving.
Video
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 13-15 minutes.Taste & Texture
Soft, buttery cookies with a juicy cinnamon peach center and a smooth vanilla glaze that makes every bite taste just like peach cobbler.Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze the cookies without the glaze for up to 2 months.
- Reheat: Warm for 10-15 seconds in the microwave if you want that fresh-from-the-oven texture.
Serving Recommendations
These are lovely with a cup of coffee in the afternoon, but my favorite way to enjoy them is still slightly warm with a scoop of vanilla ice cream. If I'm making them for guests, I'll add a few fresh peach slices to the serving plate to make them look even more special.Recipe Variations and Substitutions
- Peaches: Fresh peaches give the best texture, but canned peaches work if they're drained really well.
- Brown sugar: Dark brown sugar gives the richest flavor, although light brown sugar can also be used.
- Glaze: Add a pinch of cinnamon or a tiny splash of almond extract for a different flavor.
- Streusel: Sprinkle a little crumb topping over the peaches before baking if you want even more cobbler flavor.
Proper Storage Tips
- Let the cookies cool completely before storing.
- Keep them in an airtight container.
- Place parchment paper between layers if stacking.
- Freeze before glazing for the best texture.
Pro Tips
- Use slightly firm peaches instead of overly ripe ones.
- Cook the peach filling until it's nice and thick.
- Let the filling cool completely before assembling.
- Don't overmix the cookie dough.
- Slightly underbake the cookies for soft, chewy centers.
- Glaze the cookies once they're completely cool for the prettiest finish.
Nutrition
Calories: 250kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 63mg | Potassium: 111mg | Fiber: 1g | Sugar: 27g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg