Description
Delight in these Peach Cobbler Cookies that perfectly blend the warm, comforting flavors of classic peach cobbler into a portable treat. Featuring a rich browned butter cookie base, sweet peach filling, and a crunchy cinnamon crumble topping, these cookies bake to golden perfection with juicy pockets of peach in every bite.
Ingredients
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 the unsalted butter in a medium saucepan over medium heat. Swirl gently until it turns golden brown and gives off a nutty aroma, about 4–5 minutes. Stir constantly near the end to avoid burning. Transfer to a bowl and cool for 5 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled browned butter with granulated sugar and light brown sugar until combined. Add the egg and vanilla extract and whisk until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Gradually fold this dry mix into the wet ingredients until just combined. Stir in the freeze-dried peach powder to enhance flavor.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm up for easier 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.
- Make Crumble Topping: Mix all-purpose flour, granulated sugar, and cinnamon in a medium bowl. Cut in chilled cubed butter with a pastry cutter or fingertips until the mixture forms coarse crumbs.
- Shape and Fill Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough, flatten slightly, and place on sheets 2 inches apart. Make a 1/2-inch indentation in each, fill with 1 teaspoon peach filling, and sprinkle about 1 tablespoon crumble topping on each.
- Bake Cookies: Bake for 15–17 minutes until edges are set and crumble topping is lightly golden. Rotate baking sheets halfway through baking for even cooking.
- Cool Cookies: Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, allowing them to firm up for easy handling and serving.
Notes
- Freezing the dough portions before baking can improve shape retention.
- Use ripe but firm peaches to avoid excess moisture in filling.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with a vegan butter alternative.
- Freeze-dried peach powder enhances peach flavor but can be omitted if unavailable.
