Description
Experience the ultimate summer mashup with these thick, bakery-style Peach Cookies featuring a cinnamon-spiced base and a gooey homemade cobbler filling. Topped with a crunchy golden streusel and a sweet glaze, these monster cookies are the perfect blend of soft, juicy, and crisp textures.
Ingredients
- 2 large ripe peaches, finely diced
- 1/2 cup granulated sugar, divided
- 1/2 cup light brown sugar, divided
- 1 tablespoon lemon juice
- 1 1/2 teaspoons ground cinnamon, divided
- 1/2 teaspoon ground nutmeg, divided
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons vanilla extract, divided
- 1 cup salted butter, softened
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup light brown sugar (for crumble)
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- In a medium saucepan, combine diced peaches, 1/4 cup sugar, lemon juice, and half of the spices; cook over medium heat for 6 minutes until bubbly.
- Whisk cornstarch and water in a small bowl, stir into the peaches for 1 minute to thicken, then stir in 1 teaspoon vanilla and refrigerate until completely cooled.
- Cream softened butter with the remaining granulated and brown sugars in a large bowl for 1 minute until fluffy, then beat in eggs and remaining vanilla.
- Mix in 3 cups flour, baking soda, baking powder, salt, and remaining cinnamon and nutmeg until a thick dough forms; chill for 30 minutes if soft.
- Portion dough into 55-gram balls and refrigerate in an airtight container for 3 to 24 hours to develop flavor and prevent spreading.
- Prepare the crumble by mixing melted butter, 1/2 cup flour, 1/4 cup brown sugar, and a pinch of cinnamon; spread on a pan and bake at 350°F for 12-14 minutes, then break into chunks.
- Roll chilled dough balls in a cinnamon-sugar mixture and bake at 350°F for 11-13 minutes until edges are set but centers are puffy.
- Use a round cutter to scoot the hot cookies into perfect circles, then press a deep crater into the center of each with a tablespoon and let cool.
- Fill the cooled cookie centers with peach filling, pile on the baked crumble chunks, and drizzle with a glaze made from powdered sugar and milk.
Notes
To ensure your cookies have the best texture, always use cold dough straight from the fridge to prevent excessive spreading. If your peaches are particularly juicy, you may need an extra minute of simmering with the cornstarch to achieve a jam-like consistency that won’t make the cookie base soggy. For a professional finish, wait until the cookies are completely set before adding the glaze to prevent it from melting into the dough.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American