Description
Chewy, crisp-edged, cinnamon-spiced cookies filled with a quick stovetop peach filling, topped with a brown sugar crumble, and finished with a vanilla glaze. These summery cookies taste just like peach cobbler in cookie form.
Ingredients
- 4 large ripe peaches, diced (about 4 cups)
- 1/4 cup granulated sugar
- 1/4 cup + 1 tbsp light brown sugar, packed
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
- 2 tsp corn starch
- 2 tsp water
- 1/2 tsp vanilla extract
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup granulated sugar (for coating)
- 2 tsp cinnamon (for coating)
- 1/8 tsp nutmeg (for coating)
- 1/4 cup salted butter, melted
- 1/3 cup light brown sugar, packed
- 1/2 cup + 1 tbsp all-purpose flour
- 3/4 tsp cinnamon (for crumble)
- 1/3 cup powdered sugar
- 1/4 tsp vanilla extract
- pinch of cinnamon
- 1–2 tbsp milk
Instructions
- Make the Peach Filling: Cook diced peaches, sugars, lemon juice, cinnamon, and nutmeg in a saucepan over medium heat for 6 minutes. Stir in a corn starch and water slurry, cook for 1 minute, remove from heat, stir in vanilla, and cool in the fridge.
- Make the Cookie Dough: Cream softened butter, granulated sugar, and brown sugar. Mix in vanilla and eggs. Incorporate dry ingredients until a dough forms and chill for 30 minutes.
- Scoop and Chill: Scoop dough into 55g balls and chill in an airtight container in the fridge for at least 3 hours (or freezer for 2 hours).
- Make the Crumble: Melt butter and stir in crumble ingredients. Bake on a parchment-lined pan at 350°F for 12-14 minutes until golden brown. Cool and break into pieces.
- Bake the Cookies: Preheat oven to 350°F. Roll dough balls in cinnamon sugar. Bake for 11-13 minutes. Use a round cutter to scoot them into circles, let rest, and press an indent into the centers with a spoon. Cool on a wire rack.
- Make the Glaze: Whisk together powdered sugar, vanilla, cinnamon, and milk until runny.
- Assemble: Spoon peach filling into the cookie indents, sprinkle with crumble, and drizzle with glaze.
Notes
Store assembled cookies in an airtight container in the fridge for 4-5 days. Use a kitchen scale for the most accurate flour measurement.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 334 kcal
- Sugar: 32 g
- Sodium: 212 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg