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These peach cobbler cookies deliver the best flavors of a traditional cobbler in soft bite-sized cookies perfect for summer cravings. With brown sugar dough, juicy cinnamon peaches, buttery pie crumbs, and a vanilla glaze, every cookie tastes like a sunny afternoon.
I started making these after my kitchen overflowed with ripe peaches one year and the family now requests them every time peach season rolls around. The cookie format means we can pack that cobbler goodness anywhere.
Ingredients
- Fresh peaches: Chopped for maximum juiciness and naturally sweet flavor Look for fragrant peaches that give slightly when pressed
- Granulated sugar: Adds sweetness to both filling and dough Make sure it is free of lumps for even mixing
- Ground cinnamon: Gives that signature cobbler spice Choose a fresh jar for best aroma
- Lemon juice: Brightens the filling and makes peaches pop Use freshly squeezed juice if possible
- Fine sea salt: Balances the dough and filling so everything tastes just right Opt for a pure salt with no additives
- Cornstarch: Thickens the peach layer ensuring the filling does not leak out Sift before using for lump free results
- Unsalted butter: Used for both dough and crumb topping Go for high quality butter for the richest flavor
- Cream cheese: Keeps the cookies moist and adds a creamy texture Use full fat cream cheese softened to room temperature
- Light brown sugar: Gives the dough and crumb a soft texture Never pack too loosely or you might skimp on flavor
- Egg plus yolk: Creates structure and a chewy moist bite Let both come to room temperature for smooth mixing
- Vanilla extract: Ties together all the flavors Use real vanilla extract and avoid imitation
- All-purpose flour: Forms the cookie base Sift before measuring and use the spoon level method
- Baking powder: Lifts the dough for lightness Check yours is fresh by sprinkling in water it should fizz
- Coarse cane sugar and extra cinnamon: For rolling the dough giving that classic bakery finish
- Powdered sugar and whole milk: For a smooth glaze Choose pure powdered sugar for lump free drizzling
Step-by-Step Instructions
- Make the Peach Cobbler Filling:
- Combine diced peaches granulated sugar cinnamon lemon juice and salt in a medium pot. Cook over medium heat stirring often until peaches are soft juices thicken and the mixture resembles a chunky jam about fifteen to twenty minutes. Use a fork or potato masher to gently break up any large pieces. Mix cornstarch with water in a small bowl then stir into the peach mixture and cook two minutes more. Let cool completely.
- Mix the Cookie Dough:
- Cream softened butter cream cheese granulated sugar and brown sugar together in a large bowl until light and fluffy. Use a sturdy spatula or hand mixer for this. Add the egg egg yolk and vanilla extract mixing until well combined and smooth. Sift flour baking powder and salt directly into the bowl then stir everything just until no streaks remain do not over mix. Cover and chill the dough for at least thirty minutes so it firms up.
- Portion and Fill the Cookies:
- Stir together coarse sugar and cinnamon in a small bowl for rolling. Scoop chilled dough into balls about two tablespoons each roll in the cinnamon sugar blend for a sweet outer shell. Arrange on a parchment lined baking sheet spacing about two inches apart. Use the back of a measuring spoon to press a deep well in the center of each dough ball. Fill each well with a heaping teaspoon of cooled peach filling. Freeze tray for three to four hours or overnight so the cookies hold their shape.
- Prepare the Cinnamon Pie Crumb:
- Combine melted butter brown sugar granulated sugar flour and cinnamon in a medium bowl until large soft crumbs form. Spread evenly on a lined baking sheet and bake in a preheated oven at three hundred fifty degrees Fahrenheit for twelve to fifteen minutes until golden and crisp. Cool completely then break into small chunky pieces.
- Bake and Finish the Cookies:
- Top the filled cookie dough balls with a generous layer of cinnamon pie crumb. Bake in preheated oven spaced a few inches apart for twelve to thirteen minutes until edges are set but centers are slightly soft. Remove from the oven and while still warm press extra cinnamon crumb onto each cookie. Let the cookies cool on the tray before transferring off.
- Glaze and Serve:
- Whisk powdered sugar milk and vanilla extract until smooth and creamy. When cookies have cooled drizzle the glaze over peaks and centers. Optionally spoon a touch more peach filling onto the middle. Let set before serving.
My favorite part of this recipe is the cinnamon pie crumb which makes each bite extra special. One rainy summer day my kids helped me crush the crumbs and they insisted on extra topping for their cookies ever since it is a little messy but so worth it.
Storage Tips
Store cooled cookies in an airtight container A layer of parchment between ensures the glaze stays intact. They keep well at room temperature for two to three days or in the fridge for up to four days. Bring to room temperature before serving for softest texture.
Ingredient Substitutions
No fresh peaches Use ripe nectarines or canned peaches that have been drained and patted dry. Swap cream cheese with mascarpone for a richer bite or replace some of the butter in the crumb with coconut oil for a unique twist. Gluten free flour blends work here too just check for gum in the ingredients to maintain structure.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream for a true cobbler experience. These travel wonderfully for picnics and bbq parties and pair well with iced tea or peach lemonade. For special occasions add chopped toasted pecans to the crumb topping.
Cultural and Historical Context
Peach cobbler delight has deep southern roots and is often baked for summer gatherings as soon as stone fruits ripen. Turning cobbler into cookies first happened in my kitchen as a playful way to share the tradition at potlucks where traditional cobbler can be tricky to transport. It is all the nostalgia of southern desserts in a more portable happier form.
FAQs about Recipes
- → Can I use canned peaches instead of fresh?
Yes, canned peaches can be substituted. Drain and dice them, but note that fresh peaches give the best flavor and texture.
- → How do I prevent the cookies from spreading too much?
Chilling the dough thoroughly helps cookies hold their shape and keeps the centers soft and chewy.
- → Is it necessary to chill the dough overnight?
An overnight chill yields optimal results, but a minimum of 3-4 hours also works to develop flavor and texture.
- → What's the best way to store the cookies?
Store cookies in an airtight container at room temperature, or refrigerate for up to 3 days. Bring to room temp before serving.
- → Can I skip the crumb topping?
The crumb adds texture and flavor, but you can omit it if desired for a simpler treat.