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