Description
Delight in these Peach Cobbler Cookies that combine a buttery, cinnamon-spiced dough with a luscious diced peach filling and a crunchy crumble topping. Browned butter lends a rich, nutty flavor, while freeze-dried peach powder enhances the fruity essence. Perfectly baked to golden perfection, these cookies offer all the comforting flavors of a classic peach cobbler in a handheld treat.
Ingredients
Scale
Browned Butter 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. Swirl the pan gently until the butter turns golden brown and gives off a nutty aroma, about 4–5 minutes. Stir constantly near the end to prevent burning. Transfer to a bowl and let cool for 5 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled browned butter with granulated sugar and light brown sugar until well combined. Add the egg and vanilla extract and whisk until smooth and creamy, forming the cookie base.
- Combine Dry Ingredients: In a separate bowl, whisk 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 freeze-dried peach powder evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm up, ensuring easier shaping and even baking.
- Prepare Peach Filling: In a small bowl, toss diced peaches with granulated sugar, cornstarch, and lemon juice. Let sit for 10 minutes to macerate and thicken, preventing sogginess in the cookies.
- Make Crumble Topping: Mix all-purpose flour, granulated sugar, and ground cinnamon in a medium bowl. Cut in chilled butter cubes with a pastry cutter or fingertips until the mixture resembles coarse crumbs, forming the crumble topping.
- Shape Cookies and Fill: Preheat oven to 350°F and line two baking sheets with parchment paper. Scoop 2-tablespoon portions of dough and flatten slightly on sheets, spacing 2 inches apart. Press a 1/2-inch indentation into center of each cookie. Fill with about 1 teaspoon of peach filling, then sprinkle approximately 1 tablespoon of crumble topping on each.
- Bake: Bake cookies for 15–17 minutes until edges are set and crumble topping is lightly golden. Rotate pans halfway through for even baking.
- Cool: Let cookies rest on baking sheets for 5 minutes post-baking. Transfer to wire racks to cool completely, allowing cookies to firm up.
Notes
- Use fresh, ripe peaches for the best flavor and texture in the filling.
- Chilling the dough is important for uniform cookies and easier shaping.
- Watch the browned butter carefully as it can go from golden to burnt quickly.
- Freeze-dried peach powder intensifies the peach flavor throughout the cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
