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Peach Cobbler Cookies Recipe

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★★★★★

4.9 from 108 reviews

Delightfully soft and flavorful Peach Cobbler Cookies featuring a luscious peach filling, a cinnamon crumb topping, and a smooth vanilla glaze. These cookies blend fresh fruit with tender cream cheese dough, offering a perfect balance of sweetness and spice reminiscent of classic peach cobbler dessert.

Ingredients

Scale

Peach Filling

  • 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

Cookie Dough

  • 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

Coating and Topping

  • 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

Vanilla Glaze

  • 1 cup powdered sugar
  • 1–2 tbsp whole milk
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Peach Filling: Combine the diced peaches, sugar, cinnamon, lemon juice, and salt in a pot. Cook over medium heat for 15-20 minutes until the peaches release juice and thicken. Mash to create a jammy texture. Add the cornstarch slurry (cornstarch mixed with water), cook for an additional 2 minutes until thickened. Transfer to a clean bowl and allow to cool.
  2. Cream Butter and Sugars: In a mixing bowl, beat the room temperature butter, cream cheese, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
  3. Add Eggs and Flavoring: Mix in the whole egg, egg yolk, and vanilla extract until fully incorporated, creating a smooth batter.
  4. Incorporate Dry Ingredients: Sift together the flour, baking powder, and salt, then mix into the wet ingredients until just combined to avoid overmixing.
  5. Chill the Dough: Cover and refrigerate the dough for 30 minutes to firm it for easier handling and to develop flavor.
  6. Prepare Cinnamon Sugar Coating: Mix the coarse cane sugar with 3/4 teaspoon cinnamon in a small bowl. Scoop 2-tablespoon portions of dough, roll each ball in the cinnamon sugar to coat thoroughly, then place on a parchment-lined baking tray spaced 1-2 inches apart.
  7. Indent and Fill Cookies: Use the back of a round measuring spoon to press an indentation in the center of each dough ball. Fill each indentation with a heaping teaspoon of the prepared peach filling. Freeze the tray for at least 3-4 hours or overnight to set the shape.
  8. Preheat Oven: Set the oven to 350°F (180°C) to prepare for baking.
  9. Make Cinnamon Crumb Topping: Combine 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. Once cool, break into small pieces.
  10. Add Topping and Bake Cookies: Press a handful of cinnamon crumb topping on each cookie’s surface. Bake cookies on the tray spaced 2-3 inches apart for 12-13 minutes or until golden and set.
  11. Add More Crumb and Cool: Remove cookies from oven, sprinkle with more cinnamon crumb topping, and let cool completely on a wire rack before removing from tray.
  12. Make Vanilla Glaze and Finish: Whisk powdered sugar, milk, and vanilla extract until smooth. Optional: top cookie centers with extra peach filling, then drizzle glaze over cookies before serving.
  13. Storage: Store leftover cookies in an airtight container for 2-3 days at room temperature or refrigerated. If refrigerated, allow cookies to come to room temperature before eating for best texture and flavor.

Notes

  • Measure flour accurately by spooning into the measuring cup and leveling with a knife to avoid dense cookies.
  • Room temperature ingredients help create a smooth, even dough.
  • Freezing the cookies before baking helps maintain the indented shape and prevents spreading.
  • The peach filling can be made ahead and stored in the fridge for up to 3 days.
  • For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.

Keywords: Peach cobbler cookies, fruit cookies, cream cheese cookies, peach dessert, cinnamon crumb cookies, homemade cookies

Find it online: https://recipeswithmia.com/peach-cobbler-cookies-recipe/