Easy Peach Cobbler Cookies (Print Version)
# Ingredients:
→ Peach Cobbler Filling
01 -
1 1/2 cups fresh peaches, diced
02 -
2 tablespoons granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
1/2 teaspoon lemon juice
05 -
Pinch of fine sea salt
06 -
1 teaspoon cornstarch
07 -
1 teaspoon water
→ Cookie Dough
08 -
7 tablespoons unsalted butter, room temperature
09 -
3.5 ounces cream cheese
10 -
1/2 cup granulated sugar
11 -
1/2 cup light brown sugar, packed
12 -
1 large egg, room temperature
13 -
1 large egg yolk, room temperature
14 -
1 teaspoon vanilla extract
15 -
1 3/4 cups all-purpose flour, properly measured
16 -
2 teaspoons baking powder
17 -
1/4 teaspoon salt
18 -
1/2 cup coarse cane sugar, for rolling
19 -
3/4 teaspoon ground cinnamon, for rolling
→ Cinnamon Pie Crumb
20 -
4 tablespoons unsalted butter, melted
21 -
1/4 cup light brown sugar, packed
22 -
1 tablespoon granulated sugar
23 -
1/2 cup all-purpose flour
24 -
3/4 teaspoon ground cinnamon
→ Vanilla Glaze
25 -
1 cup powdered sugar
26 -
1-2 tablespoons whole milk
27 -
1 teaspoon vanilla extract
# Instructions:
01 -
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.
02 -
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.
03 -
Roll dough balls in cinnamon sugar, indent centers, fill with peach filling. Freeze at least 3-4 hours or overnight.
04 -
Mix crumb ingredients, bake at 350°F for 12-15 minutes until golden. Cool and break into pieces.
05 -
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.
# Notes:
01 -
Proper flour measuring and chilling time are crucial for the best texture and flavor development