Name: Peach Cobbler Cookies Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups fresh diced peaches; 2 tbsp granulated sugar; ½ tsp ground cinnamon; ½ tsp lemon juice; Pinch of fine sea salt; 1 tsp cornstarch; 1 tsp water; 7 tbsp unsalted butter, room temperature; 3.5 oz cream cheese; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 whole large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon vanilla extract; 1 3/4 cup all-purpose flour (*see notes below for measuring*); 2 teaspoon baking powder; ¼ teaspoon salt; 1/2 cup coarse cane sugar (for rolling); 3/4 tsp ground cinnamon (for rolling); 4 tbsp unsalted butter, melted; 1/4 cup light brown sugar, packed; 1 tbsp granulated sugar; 1/2 cup all-purpose flour; 3/4 tsp ground cinnamon; 1 cup powdered sugar; 1-2 tbsp whole milk; 1 tsp vanilla extract

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Introduction

These Peach Cobbler Cookies capture the essence of a classic southern dessert in a delightful handheld treat. Soft, buttery dough is filled with sweet, cinnamon-spiced peaches, topped with crumbly cinnamon streusel and a vanilla glaze. Perfect for summer baking or anytime you crave a fruity, comforting cookie.

The image shows a close-up of seven small round cookies arranged on a metal wire rack. Each cookie has a light beige color base with a soft, crumbly texture. The top of each cookie is filled with a golden yellow jam and sprinkled with crumbly brown streusel bits. A light drizzle of white glaze lightly coats the jam and crumbs, adding a shiny finish. In the upper left corner, a silver spoon holds some of the same yellow jam. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups fresh diced peaches
2 tbsp granulated sugar
½ tsp ground cinnamon
½ tsp lemon juice
Pinch of fine sea salt
1 tsp cornstarch
1 tsp water
7 tbsp unsalted butter (room temperature)
3.5 oz cream cheese
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 whole large egg (room temperature)
1 large egg yolk (room temperature)
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour (*see notes below for measuring*)
2 teaspoon baking powder
¼ teaspoon salt
1/2 cup coarse cane sugar (for rolling)
3/4 tsp ground cinnamon (for rolling)
4 tbsp unsalted butter (melted)
1/4 cup light brown sugar (packed)
1 tbsp granulated sugar
1/2 cup all-purpose flour
3/4 tsp ground cinnamon
1 cup powdered sugar
1-2 tbsp whole milk
1 tsp vanilla extract

Instructions

Step 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 the peaches until small and jammy. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2 minutes longer. Transfer the jam to a clean bowl and set aside to cool.
Step 2: Cream together the room temperature butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
Step 3: Mix in the whole egg, egg yolk, and vanilla extract until combined.
Step 4: Add the flour, baking powder, and salt, mixing until just combined. Do not overmix.
Step 5: Chill the dough in the refrigerator for 30 minutes to firm it up for easier scooping.
Step 6: In a small bowl, combine the coarse cane sugar and cinnamon. Scoop the dough into 2 tablespoon-sized balls, toss each ball in the cinnamon sugar to coat, then place on a parchment-lined tray spaced 1-2 inches apart.
Step 7: Use the back of a round measuring spoon to gently press an indentation in the center of each dough ball. Fill each indentation with a heaping teaspoon of the cooled peach cobbler filling. Freeze the tray for a minimum of 3-4 hours, preferably overnight.
Step 8: Preheat the oven to 350°F (180°C).
Step 9: Prepare the cinnamon crumb topping by combining melted butter, light brown sugar, granulated sugar, flour, and cinnamon until crumbly. Spread crumbs on a parchment-lined baking sheet and bake for 12-15 minutes, until golden brown. Let cool, then break into small pieces.
Step 10: Remove cookies from the freezer and press a handful of cinnamon crumbs on top of each. Bake cookies 2-3 inches apart for 12-13 minutes.
Step 11: Take the tray from the oven and sprinkle more cinnamon crumbs on the cookies. Let them cool completely on a wire rack before removing. While the cookies cool, prepare the vanilla glaze.
Step 12: Whisk together powdered sugar, milk, and vanilla extract until smooth. Spoon a little extra peach filling on each cookie center, drizzle the glaze over the cookies, then enjoy.
Step 13: Store leftover cookies in an airtight container for 2-3 days at room temperature or in the fridge. If chilled, bring them to room temperature before serving for best flavor and texture.

Tips & Variations

Use ripe but firm peaches for the best texture and sweetness in the filling.
For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives.
Swap peach filling with other stone fruits like nectarines or plums for a flavorful twist.
Make the dough a day ahead and freeze shaped cookies with filling for easy baking later.

Storage

Keep the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 3 days. If refrigerated, allow the cookies to come to room temperature before eating to restore their soft texture. The glaze may harden slightly when chilled but softens again at room temperature.

How to Serve

The image shows soft cookies with two layers: a light tan crumbly base and a topping made of golden-orange jam with a glossy texture, mixed with small crumbly bits of brown streusel scattered over the jam and cookie. One cookie is partially broken from the top right, revealing the soft inside with jam oozing slightly. The cookies rest on light brown parchment paper on a white marbled surface, with a white bowl partially visible in the top right corner holding more jam. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well for the filling. Thaw and drain any excess juice before cooking to avoid a watery filling.

How do I measure the flour correctly?

For best results, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents packing and ensures accurate measurement.