Peach Cobbler Cookies

5 from 12 votes

These peach cobbler cookies are so legit! Imagine spiced sweetened Southern peach cobbler filling added to a buttery cookie base before being drizzled with vanilla icing and sprinkled with a cookie crumble.

Prep Time40

Cook Time13

Cooling Time30

Total Time1 23

Course: Dessert

Cuisine: soul food, Southern

Servings: servings

Calories: 488kcal

Author: Jocelyn Delk Adams

Equipment

Baking Sheets
Stand mixer

Ingredients

For the Peach Topping

3 cups fresh peaches peeled and sliced (can also be chopped if you want smaller pieces)
1/3 cup granulated sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of kosher salt
1 tsp fresh lemon juice
1 1/2 tsp cornstarch
1 tbsp water

For the Cookie Dough

3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter cold, cut into small pieces
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs cold
2 tsp vanilla extract

For the Glaze

1 1/2 cup confectioner's sugar
1 1/2 tsp vanilla extract
4 drops peach concentrate
2 tbsp water

Instructions

For the Peach Topping

Add peaches to a medium saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Heat over medium heat and cook until peaches reduce in size and the liquid thickens, about 10 minutes.
In a small bowl, mix together cornstarch and water to create a slurry, then stir into the peaches and let come to a boil. Stir and cook for an additional 2 minutes. Remove from the heat and let cool to room temperature. Set aside until ready for use.

For the Cookies

Line two sheet pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In the bowl of your stand mixer fitted with paddle attachment, mix the cold butter on medium high speed until it comes mostly together as a large clump around the paddle, about 1 minute. Add in both sugars and beat for an additional 2 minutes.
Reduce speed to low and add eggs and vanilla extract. Scrape down sides and bottom of bowl. Slowly add in flour mixture, mixing until flour is incorporated.
Using a #16 scoop (4 tablespoons), scoop out 12 cookies and evenly space 6 cookies on each prepared sheet pan. Gently press your thumb into the center of each cookie making sure not to go down too far, just going halfway down and wiggle around to create a wide well.
Place pans in the refrigerator to chill for 30-35 minutes.
Preheat oven to 375F. Bake cookies until light golden brown, about 12-15 minutes. (Do not overbake. The dough will look slightly under baked in the center, where your thumbprint is, but will continue to set up as it cools.)
Cool slightly on a wire rack, about 5 minutes.

For the Glaze and Assembly

Whisk together glaze ingredients in a small bowl until smooth.
Take one cookie and crumble into small bits.
Spoon about 1 ½ tablespoon cooled peach topping into the thumbprint of each cookie.
Drizzle with glaze and sprinkle with cookie crumble, then finish with another small drizzle and enjoy! Best served immediately after assembling.

Notes

How to Store

Room Temp: These cookies can be stored in an airtight container in a cool spot for up to 2 days.

Fridge: If you have any left (I honestly don't believe you will), pop in an airtight container in the fridge for up to 5 days.

Freezer: You will need to freeze these in a single layer on a baking sheet for about an hour then you can pop in a container stacked. They will last for up to 3 months. Let them sit at room temp to thaw them.

Nutrition