Peach cobbler cookies are a fun twist on a classic dessert, combining the warm, comforting flavors of peach cobbler into a delicious cookie form. These treats feature a soft, chewy texture with bits of fresh peach filling and a crumbly topping.
This recipe addresses runny fillings and dry edges in cookies while catering to diverse dietary preferences and providing a quick baking solution.
I’ve faced my fair share of challenges with cookie recipes, like ended up with runny centers or dry edges. With peach cookies, it’s all about balancing that juicy fruit without making a mess. Plus, it’s great to have a recipe that can easily cater to different dietary needs.
This recipe shines because it uses techniques that keep the cookies from getting soggy while cranking up the peach flavor, thanks to some clever additions. They bake in just about 15 minutes, making them perfect for a last-minute sweet treat.
If you love cookies with fruit, try my Strawberry Biscuits next!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour and almond flour used in the cookie dough and crumble topping.
- The recipe contains unsalted butter, making it unsuitable for vegan diets seeking plant-based options and dairy-free ingredients.
- This recipe does not meet low-carb guidelines due to sugar and flour content within the cookie dough and crumble topping.
- The recipe is not nut-free, because of the almond flour.
- The recipe suits keto diets only when using appropriate sweeteners and low-carb flour alternatives instead of sugars and flours.
Why You Will Love This Recipe
- Rich, Buttery Flavor These cookies start with a browned butter base that gives them a nutty richness, enhancing the sweetness of the peaches. It’s like the best of both worlds combining traditional cookies and peach cobbler in one bite!
- Real Peach Goodness Using fresh peaches for the filling means you’ll get juicy bites that stay perfectly moist without becoming soggy. A touch of lemon juice adds brightness, making these cookies a refreshing treat.
- Delicious Cinnamon Crumble The buttery cinnamon crumble on top replicates the classic cobbler texture and flavor while adding a delightful crunch. It’s that comforting element that provides contrast to the chewy cookie!
- Make Ahead Convenience You can easily shape and freeze the dough ahead of time, which means you’ll have warm peach cobbler cookies ready whenever you feel like a sweet treat. Just bake from frozen with an extra couple of minutes, and you’re set!
Peach Cobbler Cookies
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Peach cobbler cookies are a fun twist on a classic dessert, combining the warm, comforting flavors of peach cobbler into a delicious cookie form. These treats feature a soft, chewy texture with bits of fresh peach filling and a crumbly topping.
Ingredients
Scale
- 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 cup diced fresh peaches
- 2 tablespoons granulated sugar (for filling)
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour (for crumble topping)
- 1/2 cup granulated sugar (for crumble topping)
- 1/2 teaspoon ground cinnamon (for crumble topping)
- 1 cup unsalted butter, cubed and chilled (for crumble topping)
- 1/4 cup freeze-dried peach powder
Instructions
- Begin by melting your unsalted butter in a medium saucepan over medium heat. Gently swirl the pot until the butter turns golden brown and emits a nutty aroma, approximately 4–5 minutes. Be attentive to prevent scorching by stirring constantly as it approaches the end. Once browned, transfer it to a bowl and let it cool for about 5 minutes.
- In a large mixing bowl, whisk together the cooled browned butter, granulated sugar, and light brown sugar until well blended. Next, add the large egg and vanilla extract, whisking again until the mixture is smooth and creamy. This forms a rich base for your cookies.
- In a separate bowl, whisk together the all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Gradually fold this dry mixture into the wet ingredients until just combined, avoiding overmixing. Stir in the freeze-dried peach powder, which enhances the peach flavor throughout the dough.
- To help firm up the dough for easier shaping, cover it and chill in the refrigerator for about 30 minutes. This step is crucial for achieving uniform cookies that bake evenly.
- Toss the diced fresh peaches in a small bowl with the granulated sugar, cornstarch, and lemon juice. Allow them to sit for about 10 minutes. This macerating process thickens the filling and prevents the cookies from becoming soggy.
- In a medium bowl, mix together the additional all-purpose flour, granulated sugar, and ground cinnamon. Cut in the chilled cubes of unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs, which will create the sweet and crunchy topping.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop 2-tablespoon portions of the dough and flatten them slightly, placing them on the prepared baking sheets, leaving space of about 2 inches between each one. Make a 1/2-inch indentation in the center of each cookie, fill each with about 1 teaspoon of the peach filling, and then sprinkle with approximately 1 tablespoon of the crumble topping.
- Bake the cookies in the preheated oven for 15–17 minutes, or until the edges are set, and the crumble topping is lightly golden. For even baking, rotate the baking sheets halfway through the baking time.
- Once baked, allow the cookies to rest on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up and makes them easier to enjoy.
Notes
- To ensure the perfect texture, beware of overbaking. Keep a close eye on the cookies, especially toward the end.
- Tapioca starch is essential for preventing runny centers in the cookies and maintaining their structure.
- When using almond flour, it adds a tender crumb with a hint of nuttiness.
- Freeze your shaped dough balls on a tray until firm, then transfer them to an airtight bag for baking later. If baking from frozen, add an extra 2–3 minutes to the baking time.
- Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze them for up to two months. When you’re ready to enjoy, thaw at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Ingredient Notes
- Unsalted butter: Look for a good quality brand for the best flavor. Chilling the dough with browned butter prevents spreading while baking.
- Granulated sugar: A standard white sugar is key for sweetening. It creates a nice crisp around the edges of your cookies.
- Light brown sugar: This adds moisture and a bit of chewiness. Make sure to pack it into the measuring cup for accuracy.
- Large egg: Use one at room temperature to help bind everything together. It adds moisture and contributes to the cookie structure.
- Vanilla extract: A good quality vanilla enhances the overall flavor. Opt for pure extract over imitation for the best taste.
- All-purpose flour: A must-have for texture! If you need gluten-free cookies, look for a gluten-free measure-for-measure flour blend.
- Almond flour: This brings a tender crumb and nuttiness. It works well alongside all-purpose flour for extra flavor.
- Tapioca starch: This helps prevent runny centers in the cookies. Don’t skip it, especially if you’re aiming for a gluten-free version.
- Baking soda: Vital for lifting and spreading, use it carefully—too much can lead to overly flat cookies.
- Baking powder: A little helps the cookies rise slightly, keeping them soft and tender.
- Salt: Just a pinch enhances overall flavor. It balances the sweetness without making the cookies taste salty.
- Ground cinnamon: This adds that warm spice reminiscent of peach cobbler. Freshly ground cinnamon can elevate the flavor even more!
- Ground nutmeg: Just a dash complements the cinnamon nicely. It adds a subtle warmth, so a little goes a long way.
- Diced fresh peaches: Look for ripe, fragrant peaches to get that sweet flavor. The macerating step is key to prevent sogginess.
- Granulated sugar (for filling): This helps draw out the juices of the peaches. Adjust to taste according to the sweetness of the fruit.
- Cornstarch: This thickens the peach filling and keeps it from making your cookies soggy. A must in fruit fillings!
- Lemon juice: Just a touch keeps the peaches bright and balances the sweetness. Freshly squeezed works best.
- Crumble topping (all-purpose flour, granulated sugar, and ground cinnamon): Mix these for a sweet, crunchy finish. Ensure the butter is chilled before cutting in for texture.
- Unsalted butter (for crumble): Use cold, cubed butter for the crumble to achieve that perfect coating texture. It should break into coarse crumbs.
- Freeze-dried peach powder: It boosts the peach flavor, even off-season. Check for brands with no added sugars for a clean taste.
Recipe Baking Tips
- If peach filling seems runny, toss with an extra 1/2 tablespoon cornstarch before letting it macerate for 10 minutes. This will help firm it up while baking.
- When the crumble topping doesn’t hold together, ensure the butter is cubed and chilled before mixing. Use 1 cup of butter to create those desired coarse crumbs.
- If cookies spread too much during baking, chill the dough for an additional 20 minutes after shaping. This will help maintain their structure while in the oven.
- For the best peach flavor, opt for ripe fresh peaches and macerate with 1 tablespoon lemon juice. This prevents the filling from becoming overly sweet.
- If cookies are too firm after baking, let them cool on the baking sheet for 5 minutes. This allows for a softer texture as they finish setting.
Serving Suggestions
Serve peach cobbler cookies with vanilla ice cream or whipped cream to complement the fruitiness. Pair them with a simple green salad or fresh fruit salad for a refreshing contrast.
Use to make ice cream sandwiches by adding a scoop of your favorite flavor in between two cookies. Add them to a picnic basket for outdoor gatherings to share with friends or family.
Top with a drizzle of caramel sauce or a sprinkle of toasted nuts for added richness. A dusting of powdered sugar can add a touch of sweetness on top.
Recipe variations
- You can use diced strawberries instead of peaches for a different fruity taste in these peach cobbler cookies. Strawberries provide a refreshing zing that complements the crumble topping.
- Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract to the dough for extra flavor depth. This combination works wonderfully with the fruit filling.
- Either use frozen peaches or ripe, fresh ones depending on availability. Just ensure frozen peaches are thawed and drained to avoid excess moisture in the cookies.
- If you want to serve a larger group, you can double the batch to yield about 40 cookies. Baking in batches may help ensure even cooking results.
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How to Store?
To keep your peach cobbler cookies fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 4 days. Enjoy with family or friends.
Refrigeration: Place in an airtight container in the refrigerator up to 1 week for longer freshness. Serve cold if desired.
Freezing: Wrap cookies in plastic wrap or aluminum foil, place in a freezer bag up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Chocolate Peanut Clusters
- Lemon Lavender Scones
If you enjoyed this peach cobbler cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
