Name: Tasty Peach Cobbler Cookies
Prep time: 45 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 large ripe peaches (chopped (701g or 25 oz)); ¼ cup white sugar; ¼ cup + 1 tbsp packed light brown sugar; ¾ tsp ground cinnamon; ¼ tsp ground nutmeg; 1 tsp lemon juice; 2 tsp corn starch; 2 tsp water; ½ tsp vanilla essence; 1 cup salted butter (226g, softened); 1 cup white sugar (210g); ½ cup packed light brown sugar (110g); 1½ tsp vanilla essence; 2 large eggs; 3 cups plain flour (390g); 1 tsp baking soda; 1 tsp baking powder; ¼ tsp salt; 1½ tsp ground cinnamon; ½ tsp ground nutmeg; ½ cup white sugar; 2 tsp ground cinnamon; ⅛ tsp ground nutmeg; ¼ cup melted salted butter (57g); ¼ cup packed light brown sugar (55g); 1½ tbsp white sugar (20g); ½ cup + 1 tbsp plain flour (73g); ¾ tsp ground cinnamon

Ingredients

Scale

Peach Filling:

4 large ripe peaches (chopped (701g or 25 oz))
¼ cup white sugar
¼ cup + 1 tbsp packed light brown sugar
¾ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice
2 tsp corn starch
2 tsp water
½ tsp vanilla essence

Cookie Dough:

1 cup salted butter (226g, softened)
1 cup white sugar (210g)
½ cup packed light brown sugar (110g)
1½ tsp vanilla essence
2 large eggs
3 cups plain flour (390g)
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg

Cinnamon Sugar Coating:

½ cup white sugar
2 tsp ground cinnamon
⅛ tsp ground nutmeg

Crumble Topping:

¼ cup melted salted butter (57g)
¼ cup packed light brown sugar (55g)
1½ tbsp white sugar (20g)
½ cup + 1 tbsp plain flour (73g)
¾ tsp ground cinnamon

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Instructions

Step 1 – Make Peach Filling:

Cook peaches, sugars, lemon juice, and spices over medium heat for 6 minutes. Add corn starch + water mix and cook 1 more minute. Stir in vanilla and cool completely.

Step 2 – Make Cookie Dough:

Cream butter with sugars, then add vanilla and eggs. Mix in dry ingredients until dough forms. Chill 30 minutes.

Step 3 – Scoop & Chill:

Form 55g dough balls. Chill for 3+ hours in the fridge or 2 hours in the freezer.

Step 4 – Make Crumble:

Mix crumble ingredients. Bake spread on a tray at 350°F for 12–14 minutes until golden. Cool and break up.

Step 5 – Bake the Cookies:

Roll chilled dough balls in cinnamon sugar. Bake at 350°F for 11–13 minutes. Press an indent in each while warm.

Step 6 – Optional Glaze:

Mix powdered sugar with milk and vanilla to make a runny glaze.

Step 7 – Assemble:

Spoon filling into the cookie indent, sprinkle with crumble, and drizzle with glaze.

Step 8 – Serve & Store:

Serve fresh or store in an airtight container in the fridge for 4–5 days.

Notes

🥗 Nutrition Information (per cookie – estimated)

Calories: 290
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 38g
Sugar: 22g
Protein: 3g
Fiber: 1g
Sodium: 160mg

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert, Snack
Cuisine: American, Southern-inspired