Ingredients
Equipment
Method
Peach Cobbler Topping
- In a saucepan, combine the diced peaches, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, and nutmeg. Cook over medium heat until bubbly, about 5 minutes, stirring frequently. Remove from heat and let it cool slightly.
- Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 2-3 minutes until mixture starts to thicken and then remove from the heat. Transfer to a bowl and let cool in the refrigerator.
Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl or stand mixer, cream (mix) together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy. (use an electric hand mixer if mixing in a bowl)
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until well combined and dough forms.
- With a large cookie scoop, scoop the dough into balls, and place in an airtight container to chill in the fridge for at least 4 hours up to 48 hours.
- In a small bowl, stir together the sugar and spices for coating the cookies. Roll the cookie balls in the cinnamon sugar mixture.
- place cookies onto the prepared baking sheet, spacing them about 2 inches apart. should bake about 6 at a time.
- Bake in the preheated oven for 15 minutes or until the edges are lightly golden.
- Let rest for 2 minutes, then make an indentation in the center of each cookie with your thumb or the back of a spoon.
- allow the cookies to cool on the baking sheet for a few more minutes before transferring them to a wire rack to cool completely.
- Spoon a small amount of the peach cobbler filling into the center of each cookie.
- OPTIONAL: I like to bake a few extra cookies to crumble up and sprinkle over top of the peach filling for texture.
- OPTIONAL: drizzle with icing (mix together 1 cup powdered sugar, 1 tbs melted butter, 1 tsp vanilla, and 2 tbs heavy cream)
Video
Notes
- You can use either fresh or canned peaches for the filling, depending on availability and preference.
- Ensure the peach cobbler filling has cooled slightly before spooning it onto the cookie dough to prevent the cookies from spreading too much during baking.
- These cookies are best served warm, but they can be stored in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave before serving if desired.