Easy Peach Cobbler Cookies
Imagine biting into a cookie. That perfectly captures the essence of a warm summer day. Sweet, juicy peaches. Paired with a buttery, cinnamon-spiced crumble. These Easy Peach Cobbler Cookies. Are a delightful twist. On the classic peach cobbler dessert. Made with a blend of all-purpose and cake flours. These cookies boast a unique texture. That's both tender. And satisfyingly chewy. The crumb topping. Adds a touch of sweetness and spice. While the chunks of fresh peach. Provide bursts of fruity goodness. In every bite. Perfect for any gathering. Or a cozy afternoon treat. These cookies bring the comforting taste of peach cobbler. Into a portable, delicious snack. Once you've tried these peachy delights. You'll find yourself making them again and again.
Servings
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
To make these Easy Peach Cobbler Cookies gluten-free. You can substitute the all-purpose and cake flour. With a gluten-free all-purpose flour blend. Make sure your gluten-free flour contains xanthan gum. Which helps provide structure. And elasticity to the dough. Some gluten-free flours. May not include this ingredient. So you might need to add a small amount. If it isn't already present. Opt for a 1:1 replacement. So you'll use the same amount as you would. With regular flour. This adjustment should provide a similar texture and taste. Ensuring your cookies are just as delicious and chewy. As the original version. Additionally, verify that your baking powder. And any other ingredients used are certified gluten-free. To avoid any cross-contamination issues.