Imagine the comforting warmth of a homemade peach cobbler transformed into a convenient, handheld cookie! These Easy Peach Cobbler Cookies capture all the nostalgic flavors of the classic Southern dessert but in a fun, portable form that’s perfect for any occasion. The cookies feature a buttery, cinnamon-spiced base studded with juicy peach pieces and topped with a delicate crumble that mimics the beloved cobbler topping.
Whether you’re looking for a creative way to use fresh summer peaches or simply craving those cozy cobbler flavors without the fuss, these cookies deliver all the satisfaction in just 45 minutes from start to finish. They’re the perfect balance of soft and chewy with just the right amount of fruity sweetness.
Why You’ll Love This
- Quick transformation of a classic dessert into a convenient cookie form
- Perfect balance of soft, chewy texture with crisp, crumbly topping
- Great way to use seasonal peaches (or canned peaches year-round)
- Easy to transport for picnics, potlucks, or lunchboxes
- Impressive dessert that looks like you spent hours, not minutes
Ingredients
- 1 1/2 cups fresh peaches, diced
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon lemon juice
- Pinch of fine sea salt
- 1 teaspoon cornstarch
- 1 teaspoon water
- 7 tablespoons unsalted butter, room temperature
- 3.5 ounces cream cheese
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, properly measured
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup coarse cane sugar, for rolling
- 3/4 teaspoon ground cinnamon, for rolling
- 4 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tablespoon granulated sugar
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1 cup powdered sugar
- 1-2 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Cook diced peaches with sugar, cinnamon, lemon juice, and salt until thick and jammy, about 15-20 minutes. Add cornstarch slurry, cook 2 minutes more, then cool.
- Beat butter, cream cheese, and sugars until fluffy. Add eggs and vanilla. Mix in flour, baking powder, and salt until just combined. Chill 30 minutes.
- Roll dough balls in cinnamon sugar, indent centers, fill with peach filling. Freeze at least 3-4 hours or overnight.
- Mix crumb ingredients, bake at 350°F for 12-15 minutes until golden. Cool and break into pieces.
- Top cookies with crumbs, bake 12-13 minutes at 350°F. Add more crumbs while hot, cool completely. Top with extra peach filling and vanilla glaze.
Tips & Variations
- If using fresh peaches, choose ripe but firm fruits and pat them dry after dicing to prevent excess moisture in the cookies.
- For a time-saving option, canned peaches work wonderfully – just be sure to drain and pat them dry.
- Add 1/2 cup of white chocolate chips for an extra layer of sweetness and creaminess.
- Try substituting peaches with nectarines, apricots, or even plums for different flavor profiles.
- For a more pronounced cobbler effect, add a small spoonful of peach preserves to the center of each cookie before baking.
- Make the dough ahead and refrigerate for up to 24 hours for even more developed flavors.
Serving Suggestions
These cookies are delightful on their own, but for an extra-special dessert, serve them slightly warm with a small scoop of vanilla ice cream on top. The contrast between the warm cookie and cold ice cream creates a delectable mini peach cobbler à la mode experience.
For a fun brunch offering, pair these cookies with peach iced tea or a peach bellini. They also make a wonderful accompaniment to a cup of cinnamon tea or coffee for an afternoon treat.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Cookies will soften more over time due to the moisture from the peaches.
- For best results, enjoy within the first two days when the contrast between the soft cookie and crumbly topping is at its peak.
- These cookies freeze well for up to 3 months – thaw at room temperature before serving.
FAQs
Can I use frozen peaches instead of fresh?
Yes! Thaw frozen peaches completely and pat them dry before adding to the dough to remove excess moisture.
Why did my cookies spread too much?
This is likely due to excess moisture from the peaches or butter that was too soft. Try chilling the dough for 30 minutes before baking.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.
How do I know when the cookies are done?
The edges should be lightly golden while the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet after removal from the oven.
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