Peach Cobbler Cookie Treat (Printable Version)

Chewy cookies filled with cinnamon peaches, topped with brown sugar crumble and a sweet vanilla glaze.

# What You'll Need:

→ Peach Cobbler Filling

01 - 225 grams fresh peaches, diced
02 - 2 tablespoons granulated sugar
03 - 0.5 teaspoon ground cinnamon
04 - 0.5 teaspoon lemon juice
05 - pinch fine sea salt
06 - 1 teaspoon cornstarch
07 - 1 teaspoon water

→ Cookie Dough

08 - 100 grams unsalted butter, room temperature
09 - 100 grams cream cheese
10 - 100 grams granulated sugar
11 - 110 grams light brown sugar, packed
12 - 1 large egg, room temperature
13 - 1 large egg yolk, room temperature
14 - 1 teaspoon vanilla extract
15 - 220 grams all-purpose flour
16 - 2 teaspoons baking powder
17 - 0.25 teaspoon salt

→ Rolling Mixture

18 - 100 grams coarse cane sugar
19 - 0.75 teaspoon ground cinnamon

→ Cinnamon Pie Crumb

20 - 60 grams unsalted butter, melted
21 - 55 grams light brown sugar, packed
22 - 12 grams granulated sugar
23 - 60 grams all-purpose flour
24 - 0.75 teaspoon ground cinnamon

→ Vanilla Glaze

25 - 120 grams powdered sugar
26 - 15–30 millilitres whole milk
27 - 1 teaspoon vanilla extract

# Step-by-Step Guide:

01 - Combine diced peaches, granulated sugar, cinnamon, lemon juice, and sea salt in a medium saucepan. Cook over medium heat, stirring occasionally, until peaches release juices and thicken, 15–20 minutes. Mash to a jam-like consistency. Stir cornstarch and water together, then add to the pan and cook 2 minutes more. Transfer filling to a clean bowl and allow to cool completely.
02 - In a large bowl, cream unsalted butter, cream cheese, granulated sugar, and light brown sugar until very light and fluffy. Mix in whole egg, egg yolk, and vanilla extract until fully incorporated.
03 - Add all-purpose flour, baking powder, and salt to the butter mixture, mixing just until combined. Do not overmix.
04 - Place dough in the refrigerator for 30 minutes to firm up for easier handling.
05 - In a small bowl, combine coarse cane sugar and cinnamon. Using a 2-tablespoon scoop, portion dough into balls and roll each in the cinnamon-sugar mixture. Arrange dough balls on a parchment-lined tray spaced 3–5 centimetres apart.
06 - Use the back of a round measuring spoon to make an indentation in each dough ball. Fill each centre with a generous teaspoon of cooled peach cobbler filling. Chill the tray in the freezer for at least 3–4 hours or preferably overnight.
07 - Preheat oven to 180°C. Mix the cinnamon crumb ingredients in a bowl until clumps form. Spread onto a parchment-lined baking sheet and bake for 12–15 minutes or until golden brown. Cool completely and break into small pieces.
08 - Top each filled cookie with a handful of baked cinnamon crumbs. Bake cookies spaced 5–7 centimetres apart at 180°C for 12–13 minutes. Remove from oven and sprinkle with additional cinnamon crumb topping.
09 - Allow cookies to cool on a wire rack until completely cooled before removing from the tray. Meanwhile, prepare vanilla glaze by whisking powdered sugar, whole milk, and vanilla extract until smooth.
10 - Spoon a little extra peach filling onto the centre of each cooled cookie and drizzle with vanilla glaze. Store in an airtight container at room temperature or in the refrigerator for up to 3 days.

# Additional Notes:

01 - Measure flour using the spoon-and-level method or a kitchen scale for greatest accuracy.
02 - Do not skip chilling the dough: this ensures optimal texture and reduces spreading during baking.
03 - For firmer cookies, deeply chill or even freeze the shaped dough before baking.

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