Description
These Peach Cobbler Cookies combine the comforting flavors of classic peach cobbler with a delightful cookie form. Featuring a browned butter base, a tender dough infused with freeze-dried peach powder, fresh peach filling, and a buttery crumble topping, these cookies offer a perfect balance of sweet, fruity, and spicy notes with a satisfying crunch.
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
Fresh 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. Gently swirl and stir constantly as the butter warms until it turns golden brown and emits a nutty aroma, about 4–5 minutes. Transfer to a bowl and let it cool for 5 minutes.
- Mix Wet Ingredients: In a large mixing bowl, whisk the cooled browned butter together with granulated sugar and light brown sugar until well combined. Add the egg and vanilla extract and whisk until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Gradually fold the dry mixture into the wet mixture until just combined. Stir in the freeze-dried peach powder to enhance peach flavor.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm up for easier shaping and even baking.
- Prepare Peach Filling: Toss diced fresh peaches with granulated sugar, cornstarch, and lemon juice in a small bowl. Let sit for 10 minutes to macerate and thicken.
- Make Crumble Topping: In a medium bowl, mix all-purpose flour, granulated sugar, and ground cinnamon. Cut chilled butter cubes into the mixture using a pastry cutter or fingertips until crumbs form.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Assemble Cookies: Scoop 2-tablespoon portions of dough and flatten slightly. Place on baking sheets spaced about 2 inches apart. Make a 1/2-inch indentation in each cookie, fill with about 1 teaspoon peach filling, then top with approximately 1 tablespoon crumble topping.
- Bake Cookies: Bake in preheated oven for 15–17 minutes until edges are set and crumble topping is lightly golden. Rotate baking sheets halfway through baking for even cooking.
- Cool: Let cookies rest on the baking sheets for 5 minutes before transferring to wire racks to cool completely to firm up.
Notes
- Chilling the dough is essential for proper shaping and to prevent spreading during baking.
- Make sure to brown the butter carefully to avoid burning, which would impart a bitter flavor.
- The peach filling should be thickened well to avoid soggy cookies.
- Freeze-dried peach powder can usually be found in specialty or online stores and intensifies the peach flavor.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- These cookies can be frozen for up to 1 month before baking; thaw and proceed with assembly and baking.
