Description
These Peach Cobbler Cookies combine the comforting flavors of a classic peach cobbler into a delicious handheld treat. Featuring a rich browned butter dough enhanced with almond flour and freeze-dried peach powder, juicy cinnamon-spiced peach filling, and a buttery crumble topping, these cookies deliver a delightful balance of soft and crunchy textures. Perfect for peach season or any time you crave a fruit-infused dessert cookie.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup freeze-dried peach powder
Peach Filling
- 1 cup diced fresh peaches
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter, cubed and chilled
Instructions
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat, swirling constantly. Continue until the butter turns golden brown and releases a nutty aroma, about 4–5 minutes. Stir attentively to avoid burning. Transfer the browned butter to a bowl and let it cool for 5 minutes.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, granulated sugar, and light brown sugar until well combined. Add the egg and vanilla extract, whisking until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Gradually fold this dry mixture into the wet ingredients until just combined. Stir in the freeze-dried peach powder evenly throughout the dough.
- Chill Dough: Cover the cookie dough and chill in the refrigerator for 30 minutes to firm it up for easier shaping and uniform baking.
- Prepare Peach Filling: Toss diced fresh peaches with granulated sugar, cornstarch, and lemon juice in a small bowl. Allow to sit for 10 minutes to macerate and thicken the filling, preventing sogginess in the cookies.
- Make Crumble Topping: In a medium bowl, combine all-purpose flour, granulated sugar, and ground cinnamon. Cut in the chilled cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs, creating a sweet crunchy topping.
- Preheat Oven and Prepare Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 2-tablespoon portions of chilled dough and flatten slightly on the sheets, spacing about 2 inches apart. Make a 1/2-inch indentation in each cookie center.
- Fill and Top Cookies: Spoon about 1 teaspoon of the peach filling into the indentation of each cookie. Sprinkle roughly 1 tablespoon of the crumble topping over each filled cookie.
- Bake: Bake in the preheated oven for 15–17 minutes until edges are set and crumble topping turns lightly golden. Rotate baking sheets halfway through baking for even cooking.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, allowing them to firm and be easier to handle.
Notes
- Make sure to carefully brown the butter to develop the nutty flavor without burning it.
- Chilling the dough is essential for shaping and achieving uniform cookies.
- Fresh peaches should be diced small and macerated to avoid soggy cookies.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Rotate baking sheets halfway to promote even baking and browning.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
