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These peach cobbler cookies bring together all the flavors of a classic Southern cobbler into buttery, cinnamon-scented cookies. Bite into a soft cookie and you get a burst of jammy peaches plus a sweet crumbly streusel on top. Whenever I make these for a summer get-together, the entire tray disappears in minutes and my friends always ask for the recipe.
I first made these cookies after a peach-picking trip with my daughter. Now we bake a big batch just to freeze for whenever a cobbler craving hits and no one can resist sneaking one before they are even iced.
Ingredients
- Fresh ripe peaches: Pick ones that give slightly to gentle pressure and smell fragrant
- Granulated sugar: Used in both the filling and dough ensures the cookies stay moist
- Ground cinnamon: Adds warmth in the filling, coating, and crumb
- Lemon juice: Brightens the peach flavor
- Fine sea salt: Balances the sweetness and makes flavors pop
- Cornstarch: Thickens the peach mixture for a jammy center
- Unsalted butter: Gives the dough richness
- Cream cheese: Adds a slight tang and keeps cookies soft
- Light brown sugar: Brings a caramel note to the dough and crumb
- Large eggs and a yolk: Add structure and moisture
- Vanilla extract: Perfumes the dough and the glaze
- All-purpose flour: Keeps everything tender
- Baking powder: Provides lift for thick cookies
- Coarse cane sugar: Gives the cookies a sparkly crunch
- Powdered sugar: Combines with milk and vanilla for a smooth glaze
Step-by-Step Instructions
- Make the Peach Filling:
- Combine diced peaches, granulated sugar, cinnamon, lemon juice, and salt in a medium pot. Stir together and cook over medium heat for about fifteen to twenty minutes until peaches are juicy and soft. Mash with a fork as they cook so the mixture turns jammy. Once the mixture thickens, mix together the cornstarch and water, then stir it into the peaches. Let cook two more minutes to fully thicken the jam. Transfer to a bowl and let cool completely.
- Cream the Cookie Dough:
- In a large bowl with a hand or stand mixer, beat the butter and cream cheese together until smooth. Add in the granulated sugar and brown sugar and beat for several minutes until light and fluffy.
- Mix in the Eggs and Vanilla:
- Crack in one whole egg plus an extra yolk, then pour in the vanilla extract. Mix until fully incorporated, scraping the bowl as needed.
- Add Dry Ingredients:
- To the creamed mixture, add the flour, baking powder, and salt. Gently mix until just combined and a soft dough forms.
- Chill the Dough:
- Cover the dough and refrigerate for thirty minutes to make scooping easier and the cookies hold their shape.
- Form and Fill the Cookies:
- In a small bowl, stir together the coarse cane sugar and cinnamon. Scoop dough into roughly two-tablespoon balls and roll them in the cinnamon sugar. Place on a parchment-lined tray with enough space so they do not touch. Indent the center of each and fill the well with a heaping teaspoon of cooled peach cobbler filling. Freeze the tray with filled cookies for at least three to four hours or overnight.
- Bake the Cinnamon Crumb:
- In another bowl, mix melted butter with brown sugar, granulated sugar, flour, and cinnamon until crumbly. Spread onto a parchment-lined baking sheet. Bake at three hundred fifty degrees Fahrenheit for about twelve to fifteen minutes until golden. Cool and break into small pieces.
- Top and Bake the Cookies:
- Press some cinnamon crumb onto each cookie right before baking. Arrange them spaced apart on a baking sheet. Bake for twelve to thirteen minutes, or until the edges look just set. Remove from the oven and gently add more crumb while the cookies are hot. Allow them to cool fully on the tray.
- Glaze and Finish:
- Make a simple glaze by whisking powdered sugar with just enough milk and vanilla so it is thick and pourable. Drizzle over the cooled cookies. Spoon additional peach filling in the centers if desired.
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My favorite part to sneak as the tray cools is a little crumble and soft peach filling together. Sometimes my kids help by rolling dough balls and pressing in the filling, always managing to sneak a little taste while giggling.
Storage Tips
Store any leftover cookies in an airtight container for up to three days at room temperature or refrigerated for a bit longer. If the cookies have chilled, allow them to come back to room temperature before serving as the centers soften again. The formed filled cookie dough balls can be frozen for up to two months and baked directly from the freezer—just add another minute or two of bake time.
Ingredient Substitutions
Out of fresh peaches? Use frozen ones diced small—no need to thaw before cooking. For the cream cheese, dairy-free versions work too. For a different fruit, apple or pear filling is delicious in fall. Just replace lemon juice with a squeeze of lime when making the fruit jam if you love a little extra tang.
Serving Suggestions
These cookies are wonderful still slightly warm with a scoop of vanilla ice cream for a cobbler cookie sundae. For a brunch tray, try stacking with extra glaze in between, or serve on a platter beside fresh peach slices and a dollop of whipped cream. They make great party gifts packed in a box lined with parchment paper.
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Once you try these cookies, you will see why everyone always wants them for summer parties, but honestly we make them year round with whatever fruit we have on hand. The custom filling possibilities make every batch special and baking them together as a family is a sweet memory in itself.
Frequently Asked Questions
- → Can frozen peaches be used instead of fresh?
Yes, frozen peaches can be substituted. Thaw and drain well before dicing to avoid excess moisture.
- → How do I prevent soggy cookies from the filling?
Ensure the peach filling is thick and cooled before filling the dough. Chilling the filled dough helps set the centers.
- → Do I need to chill the dough before baking?
Yes, chilling firms the dough, making it easier to scoop and ensuring thick, chewy cookies with less spreading.
- → How long will these cookies stay fresh?
They keep in an airtight container for up to 3 days, either at room temperature or refrigerated for optimal freshness.
- → Can these cookies be made ahead of time?
Yes. Prepare the dough and filling in advance, then assemble and bake later. The filled dough can be frozen and baked from frozen.