Peach Cobbler Cookies

One thing we talked about a lot this Summer - peach cobbler. It usually becomes a topic of discussion at our house for a little stretch once every Summer. Jordan loves it, and I kind of hate it. A crazy take because I absolutely love fresh peaches during the Summer. It’s the texture of a peach cobbler that gives me ick. If the peach filling is too gooey or the peaches taste too mushie, me and my gag reflex can’t take it. However, Jordan loves peach cobbler + I wanted to give it a go, and give it my own twist. So I decided I’d give it the crumble cookie treatment. Make massive cookies that can hold a solid peach filling, give them a whole snickerdoodle meets peach cobbler vibe, and voila - the Peach Cobbler Cookie was born. And spoiler - they were perfect. Soft, doughy cookies that are finished with the perfect peach filling. The filling is super fresh + not too “gooey” - just fresh peaches that were chunked up and cooked with cinnamon + brown sugar. Left to cook in their own juices to be perfectly sweet + authentically peachy. Finishing touches included a shortbread crumble + a sweet vanilla glaze that go right on top and add a little extra pizzazz to a cookie that’s already got a lot going on. Definitely a modern twist on a classic, but these little guys totally hit the spot for a peach cobbler fix.

 
 

Crumbl Cookies that have me in a chokehold

Crumbl Cookies, specifically dupes you can make at home, are my obsession. Not something I whip up very often, but when the mood strikes I love to indulge in these. There is something so delightful about a big, soft, warm cookie that’s kind of doughy + pillowy. And one big enough that you can rip it apart and enjoy it one warm chunk of cookie at a time. This is that kind of cookie experience I enjoy, and that’s what’s going on here.

At its core, it’s just big ol’ snickerdoodle. Perfect hit of cinnamon-sugar and the perfect soft consistency. Also the perfect vessel for the fresh peach filling. The spices in the cookie go great with the peaches and all that’s going on there, and it’s just the perfect pairing.

A twist on a classic

The other thing that a Crumbl Cookie dupe is good for - recreating classic desserts cookie form. When you’re working with a filling situation, it provides options to pack in extra flavor, and turn your cookie into a version of something else. Peach cobble is the perfect inspiration for a cookie like this. The snickerdoodle is a solid base for the filling, and it tastes so perfect with the fresh peaches.

Beware - attempting a Crumbl Cookie like this has steps. So many steps that you if you’re trying to save time or think this will he easier than making a peach cobbler, you’re better off making the peach cobbler. These cookies are easy to make, and easy to make look kind of perfect, but there are steps. This is a project, and one that kept me pretty hands on in the kitchen, which is exactly what I was looking for. You’ll be making filling, making cookie dough, rolling dough in sugar, swirling your cookies around on the hot baking pan to make sure they have the perfect circle shape, and then layering them up to have a finished dessert. It was honestly quite fun + I really enjoyed having a little kitchen project to keep me busy. I also enjoyed diving into a fresh, warm, peach filled cookie at the end of the night.

 
 

The perfect Summer dessert

A perfect Summer dessert, and one we so enjoyed for the few days we had them on hand. Also, they made for a great freezer cookie (if you know, you know!). Will absolutely make these again for a Summer get together + to make the most out of peach season.

 
 

For the peach filling (make a day ahead)

  • 4 ripe peaches, diced

  • 1/4 c. sugar

  • 1/4 c. brown sugar

  • 1/2 tsp. cinnamon

  • 1/4 tsp nutmeg

  • juice of half a lemon

  • 2 tsp corn starch

  • 2 tsp water

  • 1 tsp vanilla

For the crumble (make a day ahead)

  • 1/4 c. butter, cold

  • 1/3 c. brown sugar

  • 1/2 c. flour

  • 1/2 tsp cinnamon

For the cookies

  • 1 c. butter, at room temp

  • 1 c. sugar

  • 1/2 c. light brown sugar

  • 2 tsp vanilla

  • 2 eggs

  • 3 c. flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • pinch of salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/8 tsp cloves

For rolling the dough

  • 1/2 c. sugar

  • 2 tsp cinnamon

  • pinch of nutmeg

For the glaze

  • 1/3 c. powdered sugar

  • pinch of cinnamon

  • 1-2 tbsp milk

For the peach filling - Add all of the ingredients for the filling except for the corn starch + water to the to sauce pan. Stir all of the ingredients together. Bring the mixture to a simmer over medium heat, and cook for 7-8 minutes. Stir the fruit mixture regularly. In a separate bowl, whisk together the corn starch + water. Add the slurry to the peaches while keeping the saucepan over medium heat, and cook for 1 minute. Turn off the heat and let the mixture cool completely. Transfer the peaches to an airtight container + store it in the fridge.

For the crumble - Preheat the oven to 350. Add all of the crumble ingredients to a bowl + mix together with a pastry cutter until you have a crumbly mixture. Transfer the mixture to a parchment lined baking sheet. Bake the crumble for 12-14 minutes. The crumble should be golden brown after baking. Let the crumble cool on the baking for about 15 minutes, and then break up the mixture with a spatula. Let the mixture continue to cool + then transfer the crumble to air tight container. Leave on the kitchen counter overnight.

For the cookies - Place the butter + sugar in a stand mixer. Cream together on medium speed for 2 minutes - the mixture should be light + fluffy. Add in the vanilla + eggs, continuing to mix until the eggs are fully incorporated. Add in the baking powder + baking soda, and 1 cup of the flour. Mix on low until the dry ingredients are fully mixed in. Add in the remaining flour, continuing to mix on low speed until fully incorporated, gradually increasing the speed to medium low. Add in the spices and mix at a medium low speed for about a minute. Cover + chill the dough for 30 minutes.

Preheat the oven to 350 + line a baking sheet with parchment. Add all the items for the rolling sugar to a separate bowl + whisk together.

Use a large cookie scoop to scoop out the dough, rolling gently in your palms to get a perfect ball shape. Proceed to chill the dough in the fridge for another 2 hours. Roll each of the chilled dough balls in the cinnamon sugar mixture + then place the dough balls on the prepped cookie sheets. Gently press down each ball to slightly flatten the dough balls - flattening them ever so slightly. Bake the cookies for 11-13 minutes. The edges should be set + middle will look a bit underdone. Remove the trays and immediately swirl each cookie in a round cookie cutter to lock in a uniform circular shape. Press an indent in the center of each cookie - using a table spoon to make one large deep divet. Let the cookies cool on the hot baking trays for 10 minutes, and then transfer the cookies to a cooling rack.

Remove the peach filling 30 minutes before you want to assemble the cookies.

To assemble the cookies, divide the peach mixture among each cookie - filling in the hollowed out centers. Sprinkle some of the crumble topping on top.

In a separate bowl, whisk together all of the ingredients for the glaze. You want the glaze to be thick, but able to be drizzled over the top. Transfer the glaze to a piping bag or small ziploc bag, and drizzle the mixture on top of the cookies. Let the glaze set. Before enjoying, gently warm up each cookie in a low temp oven or under a food warming lamp. Dig in and enjoy!

Lesley ZehnerComment