Peach Cobbler Cookies
Picture yourself munching on a magic that captures the essence of a sun-kissed peach orchard. Each cookie is a combination of savors. Where you can taste the buttery and satiny dough. Blending faultlessly with the sweet and piquant spiced peach filling. On top of it all, there's a crunchy and crumbly topping. That carries to reason the satisfaction of cobblers. The enticing scent of baking peaches suffices your sensations and vows enjoyment and amenity. These cookies are pristine for sharing. Tolerating you savor every tidbit as you clutch onto the pleasures of peach season. Recasting each morsel into a moment to treasure.
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Servings: 18 cookies
Ingredients
For the Peach Filling:
- 4 large ripe peaches diced about 4 c, 25 ounces, or 701 g
- 1/4 c granulated sugar
- 1/4 c + 1 tablespoon light brown sugar packed
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
- 2 teaspoon corn starch
- 2 teaspoon water
- 1/2 teaspoon vanilla extract
For the Cookies:
- 1 c salted butter softened at room temperature 226 g
- 1 c granulated sugar
- 1/2 c light brown sugar packed
- 1 and 1/2 teaspoon vanilla extract
- 2 large eggs
- 3 c all-purpose flour spooned & leveled or weighed 390 g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 and 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For Rolling the Dough:
- 1/2 c granulated sugar
- 2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
For the Crumble:
- 1/4 c salted butter melted
- 1/4 c light brown sugar packed
- 1 and 1/2 tablespoon granulated sugar
- 1/2 c + 1 tablespoon all-purpose flour
- 3/4 teaspoon cinnamon
For the Glaze (optional):
- 1/3 c powdered sugar
- 1/4 teaspoon vanilla extract
- pinch of cinnamon to taste – start small!
- 1-2 tablespoon milk
Instructions
For the peach filling:
- Cook the peaches along, with granulated and brown sugars, cinnamon, nutmeg and lemon juice in a saucepan over medium heat for about 6 minutes.
- To thicken the filling mix cornstarch and water together then add it to the peaches. Cook for another minute before removing from heat. Add vanilla extract. Let it cool in the refrigerator.
For the cookie dough:
- In a bowl beat softened butter along with granulated and brown sugars until it becomes fluffy. Mix in vanilla extract and eggs.
- Slowly incorporate flour, baking soda, baking powder, salt, cinnamon and nutmeg into the mixture. Chill the dough in the refrigerator for 30 minutes.
To prepare the cookies:
- Scoop out portions of dough weighing around 55g each to form dough balls. Chill them in either the fridge for 4 hours or freezer for 2 hours.
- Create a crumble by mixing melted butter with sugars, flour and cinnamon. Bake this mixture on a pan lined with parchment paper at a temperature of 350°F for 12 to 14 minutes until it turns brown. Allow it to cool before breaking it into pieces.
- Roll each dough ball in a mix of cinnamon sugar before placing them on a baking sheet. Bake at 350°F, for 11 to 13 minutes. Until you notice that the edges have set.
- Once the cookies have cooled down create indentations in the center of each one.
- Fill these indentations with a mixture and sprinkle some crumble on top.
- If you'd like you can make a glaze by mixing sugar, vanilla, cinnamon and milk
- Drizzle this glaze, over the cookies for a touch of sweetness.
- Now you can enjoy your baked Peach Cobbler Cookies!
- Happy baking!
Notes
With a few adjustments, you can effortlessly construct this classic recipe. Fitting for a gluten-free kitchen. Rather than utilizing all-purpose flour. Switch it out with your favored combination of gluten-free flour. Look for a 1:1 baking flour. That holds xanthan gum included as it works marvels in constructing that exact tender texture and delightful crunch without missing a moment. Make sure to select a compound that nearly emulates the flavor and consistency of flour so your cookies can hold their charisma.