Easy Peach Cobbler Cookies – There’s something about the combination of juicy peaches. And a buttery crumble. That screams comfort. These Easy Peach Cobbler Cookies. Bring that classic peach cobbler flavor. Into a convenient handheld treat. With the perfect blend of two types of flour, baking powder, brown sugar, and fresh peaches. These cookies offer a delightful twist. On the traditional dessert. Prepare to indulge in the sweet, warm flavor of summer. With these easy-to-make peach cobbler cookies. That captures the essence of a perfect cobbler. In cookie form.
The first time I made these Easy Peach Cobbler Cookies. It was a rainy summer afternoon. I remember thinking. That the gloomy weather. Was no match for the juicy peaches. I had bought at the farmer’s market. Earlier that day. My husband and child. Were curled up on the couch watching a movie. And I decided to surprise them. With a sweet treat. That would bring a little sunshine indoors. The aroma of baking peaches and cinnamon. Filled the house. Luring them into the kitchen. With curious looks. When they took their first bite. The look of delight on their faces was priceless. Now, these cookies. Have become a family favorite. Especially during peach season. It’s amazing how a simple recipe. Can create such warm, cherished moments.
What makes this Easy Peach Cobbler Cookies truly special?
These Easy Peach Cobbler Cookies. Are a delightful fusion of flavors. And textures. They combine the comforting elements of a peach cobbler. With the convenience of a cookie. The recipe’s unique selling point. Is the use of both all-purpose and cake flours. Creating a delicate crumb. That’s tender yet sturdy enough. To hold up the juicy peach filling. The crumb topping. With its brown sugar and cinnamon. Adds a touch of sweetness and spice. Perfectly complementing the fresh peaches. With the crisp edges and soft, chewy centers. These cookies provide a delightful contrast. In every bite. Perfect for any occasion. They are both visually stunning. And satisfyingly delicious.
What You Need To Make This Easy Peach Cobbler Cookies Recipe?
All-purpose flour: Provides structure to the cookies. But be sure to measure correctly. For the right consistency. Too much flour. Can make the cookies dense.
Cake flour: Offers a lighter texture. Giving these cookies their tender crumb. If you don’t have cake flour. You can substitute it. By using a combination of all-purpose flour and cornstarch.
Cold butter: Using cold butter. Helps create a flaky texture in the cookies. Cubing it before mixing. Ensures it’s evenly distributed throughout the dough.
Peaches: Fresh peaches add the best flavor. Make sure they are ripe. And juicy for the most delicious results. If using canned peaches. Drain them well.
Brown sugar: Adds a rich sweetness. And a hint of molasses flavor. To both the cookies and the crumb topping.
Cinnamon: Infuses warmth and spice. Perfectly balancing the sweetness of the peaches.
Steps To Make Easy Peach Cobbler Cookies:
Prepare the Baking Sheets:
Step 1: Start by preparing your baking sheets. Line two baking sheets with parchment paper. To ensure the cookies don’t stick. And set them aside for later.
Make the Cookie Dough:
Step 2: In a medium-sized bowl. Whisk together the all-purpose flour, cake flour, baking powder, baking soda, and kosher salt. This step helps distribute the leavening agents evenly.
Step 3: In a large bowl, use either a stand mixer or a hand mixer. To cream the cold cubed butter. For about 30-45 seconds until it’s smooth. Add the light brown sugar and granulated sugar. Then continue to mix. Until the mixture is light and pale yellow.
Step 4: Slowly incorporate the flour mixture. Into the butter and sugar blend. Don’t be alarmed if the mixture appears crumbly. This is normal at this stage.
Step 5: Beat in the two eggs. Until fully combined with the dough. The consistency should be soft. And well-blended. Chill this dough in the fridge. While you prepare the crumb topping.
Prepare the Crumb Topping:
Step 6: In a small bowl, combine the flour, brown sugar, and cinnamon. Stir well.
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Step 7: Add the melted butter. And mix with a fork. Until you have a crumbly texture. With crumbs about the size of peas.
Assemble the Cookies:
Step 8: Take the cookie dough out of the fridge. Gently fold in about three-quarters of the crumb topping. This might make the dough a bit lumpy. But that’s okay.
Step 9: Form the dough into balls. Each weighs approximately 6 oz or equivalent to ¾ cup.
Step 10: For each ball, remove a small piece from the top. To create a well with your thumb. Place some chopped peaches. And a sprinkle of crumbs into the well. Cover the filling with the reserved piece of dough. And repeat the process for each cookie.
Step 11: If you have leftover crumb topping. Sprinkle it over the cookies.
Freeze and Bake:
Step 12: Arrange the cookie dough balls. On the prepared baking sheets. Freeze them for at least 90 minutes. This step is crucial. For maintaining their shape while baking.
Step 13: Preheat your oven to 375°F. To achieve a nice bake. Place an empty baking sheet upside-down in the oven. Place the tray with the cookie dough on top of the upside-down baking sheet.
Step 14: Bake the cookies for 24-26 minutes. Until the edges are golden brown. Check with a toothpick—if it comes out clean, they’re ready.
Tip:
When making Easy Peach Cobbler Cookies. It’s crucial to use cold butter. And properly chill the dough. Cold butter is essential for achieving that perfect cookie texture. Because it helps create a sturdy structure. That holds the cookie together. While maintaining a soft and chewy center. Cubing the butter before mixing. Ensures even distribution throughout the dough. Creating tiny pockets of moisture. That enhances the cookie’s crumbly texture. Also, chilling the dough for at least 90 minutes. Not only helps in maintaining the shape during baking. But also allows the flavors to meld together. Resulting in a richer taste. For best results. Opt for fresh, ripe peaches. As they add a natural sweetness. And a juicy burst of flavor. That complements the buttery cookies perfectly. You can substitute canned peaches. If fresh ones aren’t available. But be sure to drain them well. To avoid excess moisture.
Frequently Asked Questions:
Can I use canned peaches instead of fresh peaches?
Absolutely! If fresh peaches aren’t in season. Or readily available. Canned peaches work well too. Just make sure to drain them thoroughly. To avoid excess moisture in your cookie dough.
Can I make the dough ahead of time?
Yes. You can prepare the dough in advance. After forming the dough balls. You can freeze them for up to a month. Just bake them straight from the freezer when you’re ready. Adding a couple of extra minutes to the baking time.
What if I don’t have cake flour?
If you don’t have cake flour on hand. You can make a simple substitute. Using all-purpose flour and cornstarch. For every cup of cake flour. Measure 1 cup of all-purpose flour, remove 2 tablespoons of it, and add 2 tablespoons of cornstarch back in. Sift together before using in the recipe.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Peach Cobbler Cookies
Ingredients
Cookies:
- 2 c all-purpose flour
- 1 ¼ c cake flour
- 2 tsps baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 1 c 2 sticks cold butter, cubed
- ⅔ c light or dark brown sugar
- ⅔ c granulated sugar
- 2 large eggs beaten
- 1 peach finely chopped
Crumb Topping:
- ½ c all-purpose flour
- ¾ c brown sugar
- 2 tbsps cinnamon
- 4 tbsps butter melted
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper. This will prevent the cookies from sticking. And ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and kosher salt. Set this mixture aside for later.
- Cream Butter and Sugars: In a large bowl. Use a stand or hand mixer to cream the cold, cubed butter. For about 30-45 seconds. Add both the brown sugar and granulated sugar. And mix until the mixture turns a pale yellow. And is well combined.
- Combine Ingredients: Slowly add the dry ingredients to the butter mixture. And mix until crumbly. Beat in the eggs. Until the dough comes together. Fold in the finely chopped peach pieces.
- Chill the Dough: Place the dough in the refrigerator. While you prepare the crumb topping.
- Prepare Crumb Topping: In a small bowl, mix together flour, brown sugar, and cinnamon. Add melted butter. And stir with a fork. Until the mixture forms small crumbs.
- Shape Cookies: Remove the dough from the fridge. Form the dough into balls. About 6 oz each. Make a well in the center of each ball. And fill with chopped peaches. And a sprinkle of the crumb topping. Seal the well with the remaining dough. And repeat for all cookies. Sprinkle any extra crumbs on top.
- Freeze Cookies: Place the shaped cookies. On the prepared baking sheets. And freeze for 90 minutes. This step is important. To help the cookies hold their shape.
- Bake: Preheat your oven to 375°F (190°C). Place an empty baking sheet upside down in the oven. Then put the tray. With the frozen cookies on top. Bake for 24-26 minutes. Or until the edges turn golden brown.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
