Peach Cobbler Cookie Bites (Print Version)

# Ingredients:

→ Peach Cobbler Filling

01 - 300 g fresh peaches, diced
02 - 30 g granulated sugar
03 - 0.5 g ground cinnamon
04 - 2 ml lemon juice
05 - pinch of fine sea salt
06 - 3 g corn starch
07 - 5 ml water

→ Cookie Dough

08 - 100 g unsalted butter, softened
09 - 100 g cream cheese, softened
10 - 100 g granulated sugar
11 - 100 g light brown sugar, packed
12 - 1 large egg, room temperature
13 - 1 large egg yolk, room temperature
14 - 5 ml vanilla extract
15 - 220 g all-purpose flour
16 - 10 g baking powder
17 - 1.25 g salt

→ Cinnamon Sugar Coating

18 - 100 g coarse cane sugar
19 - 1.5 g ground cinnamon

→ Cinnamon Pie Crumb

20 - 56 g unsalted butter, melted
21 - 50 g light brown sugar, packed
22 - 15 g granulated sugar
23 - 65 g all-purpose flour
24 - 1.5 g ground cinnamon

→ Vanilla Glaze

25 - 115 g powdered sugar
26 - 15-30 ml whole milk
27 - 5 ml vanilla extract

# Instructions:

01 - In a medium saucepan, combine diced peaches, sugar, cinnamon, lemon juice, and a pinch of sea salt. Cook over medium heat, stirring occasionally, until peaches release their juices and the mixture thickens, about 15–20 minutes. Lightly mash peaches until a jammy texture forms. Stir in cornstarch mixed with water and cook an additional 2 minutes, then transfer to a clean bowl and cool completely.
02 - In a large mixing bowl, cream together unsalted butter, cream cheese, granulated sugar, and light brown sugar until pale and fluffy.
03 - Mix in the whole egg, egg yolk, and vanilla extract until fully combined.
04 - Sift in all-purpose flour, baking powder, and salt. Mix just until combined, taking care not to overmix.
05 - Cover and refrigerate dough for 30 minutes to increase firmness for easier handling.
06 - In a small bowl, mix cane sugar with cinnamon for coating. Scoop dough into 2-tablespoon portions and roll each dough ball in the cinnamon sugar mixture, ensuring even coverage. Arrange on a parchment-lined baking tray, spaced 2–3 cm apart.
07 - Using the back of a round measuring spoon, press gently into the center of each dough ball to create a well. Fill each indentation with a generous teaspoon of peach filling.
08 - Place the tray of filled cookies in the freezer for a minimum of 3–4 hours, or preferably overnight, to firm before baking.
09 - Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
10 - Combine melted butter, light brown sugar, granulated sugar, all-purpose flour, and ground cinnamon until coarse crumbs form. Spread evenly on a parchment-lined baking sheet and bake for 12–15 minutes until golden. Cool completely, then crumble into small pieces.
11 - Press cinnamon crumbs onto each chilled cookie. Bake cookies, spaced 5–7 cm apart, for 12–13 minutes until edges are lightly golden. Remove tray from oven.
12 - Sprinkle additional cinnamon crumb over hot cookies. Let cookies cool on the tray atop a wire rack until fully set.
13 - Combine powdered sugar, milk, and vanilla extract in a bowl. Whisk until a smooth, pourable glaze forms.
14 - Spoon extra peach filling onto cookie centers. Drizzle with vanilla glaze. Allow glaze to set briefly, then serve.

# Notes:

01 - Allow the peach filling to cool completely before adding to the cookie dough to prevent excess spreading during baking.
02 - For more defined crumbs, bake the cinnamon crumb mixture until deeply golden and let cool fully before using on cookies.
03 - Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated, bringing to room temperature before serving for optimal texture.

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