Description
Peach Cobbler Cookies are a delightful twist on the classic peach cobbler dessert, combining a buttery browned butter cookie base with a juicy peach filling and a crunchy cinnamon crumble topping. Perfectly balanced with warm spices and fresh peaches, these cookies bring the comforting flavors of cobbler into a convenient handheld treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup freeze-dried peach powder
Peach Filling
- 1 cup diced fresh peaches
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter, cubed and chilled
Instructions
- Brown the Butter: Melt unsalted butter in a medium saucepan over medium heat, swirling gently until it turns golden brown and smells nutty, about 4–5 minutes. Stir constantly near the end to avoid burning. Transfer the browned butter to a bowl and let it cool for 5 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the browned butter, granulated sugar, and light brown sugar until well blended. Add the egg and vanilla extract, whisking until smooth and creamy to form the cookie base.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually fold this mixture into the wet ingredients until just combined. Stir in the freeze-dried peach powder to enhance peach flavor.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm up, aiding in shaping and even baking.
- Prepare Peach Filling: Toss diced fresh peaches with granulated sugar, cornstarch, and lemon juice in a small bowl. Let sit for 10 minutes to macerate and thicken the filling, avoiding sogginess.
- Make Crumble Topping: In a medium bowl, mix all-purpose flour, granulated sugar, and ground cinnamon. Cut in chilled butter cubes with a pastry cutter or fingers until coarse crumbs form, creating the crunchy topping.
- Assemble Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 2-tablespoon portions of dough, flatten slightly, and place on sheets spaced 2 inches apart. Make a 1/2-inch indentation in each cookie, fill with 1 teaspoon peach filling, then top with about 1 tablespoon crumble topping.
- Bake: Bake cookies for 15–17 minutes until edges are set and crumble topping is lightly golden. Rotate baking sheets halfway through for even baking.
- Cool: Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, allowing them to firm up for the best texture.
Notes
- Using browned butter adds a rich, nutty flavor unique to these cookies.
- Chilling the dough is key for maintain shape and preventing spreading during baking.
- Macerating fresh peaches thickens the filling and keeps cookies from becoming soggy.
- Freeze-dried peach powder intensifies peach flavor without adding extra moisture.
- For best results, use fresh ripe peaches or good quality frozen thawed peaches.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
