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–+ servings
Peach Cobbler Cookies

Peach Cobbler Cookies

A delicious, brown sugar cookie base topped with cream cheese frosting and caramelized peaches. These peach cobbler cookies make for a fresh and tasty summer dessert.
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Prep Time 22 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings 8 cookies
Calories 495 kcal

Ingredients
  

For the Caramelized Peaches:

  • 2 cups fresh peaches peeled and diced into small cubes
  • 1 tbsp butter
  • 1 tbsp brown sugar

For the Dough:

  • 1/2 cup butter at room temperature
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the Cream Cheese Frosting:

  • 1 cup powdered sugar
  • 1/4 cup cream cheese
  • 1/4 cup butter
  • 1 tsp ground cinnamon
  • A pinch of salt

Instructions
 

Prepare the Caramelized Peaches:

  • In a skillet, add the 2 cups of peeled and diced peaches along with 1 tablespoon of butter and 1 tablespoon of brown sugar.
  • Cook over medium heat, stirring occasionally, until the peaches are slightly caramelized but not turned into jam. This will take just a few minutes.
  • Remove from heat and let the peaches cool completely.

Prepare the Dough:

  • In a large bowl, beat the room temperature butter with the brown sugar and granulated sugar until creamy.
  • Add the vanilla extract and the egg to the mixture, and beat well for about a minute to combine the ingredients.
  • Add the flour, ground cinnamon, baking soda, and salt to the bowl. Mix until a uniform dough forms.
  • Gently fold in the cooled caramelized peaches, reserving some for decoration. Mix carefully to prevent the dough from becoming too moist.
  • Using a #20 cookie scoop, form dough balls about 2 tablespoons each. Place the dough balls on a baking sheet and freeze for 5 minutes.

Bake:

  • Preheat your oven to 350°F (180°C).
  • Place the dough balls on a baking sheet, leaving enough space between them to spread during baking.
  • Bake for 14-15 minutes, until the cookies are golden brown around the edges.
  • If the cookies spread too much, use a spoon to reshape them into rounds while they’re still hot.
  • Allow the cookies to cool completely on a wire rack.

Prepare the Cream Cheese Frosting:

  • In a bowl, beat the butter and cream cheese together until well combined.
  • Add the powdered sugar and cinnamon, and beat until smooth and creamy. Set aside.

Decorate and Serve:

  • Once the cookies are cool, decorate them with the cream cheese frosting using a piping bag or a spoon.
  • Top with some of the reserved caramelized peaches for garnish.

Notes

  • Fresh vs. Canned Peaches: Fresh peaches are ideal for this recipe as they provide a more natural flavor and a less moist texture. However, if fresh peaches are out of season, you can use canned peaches. Just make sure to drain them well and pat them dry with paper towels to avoid adding excess moisture to the dough.
  • Caramelization Tips: Be careful not to overcook the peaches when caramelizing them. If overcooked, they can become too soft and turn into a jam-like consistency, which won't distribute evenly in the dough. Cook them just until they are lightly browned.
  • Freezing the Dough: Freezing the dough balls for 5 minutes helps the cookies hold their shape and prevents them from spreading too much in the oven. This step is crucial for achieving thicker cookies with a better texture.
  • Frosting Variations: If you prefer a lighter frosting, you can reduce the amount of butter or cream cheese. You could also add a bit of peach juice to the frosting for a fruity twist.
  • Storage: These cookies stay fresh in an airtight container at room temperature for up to 3 days. If you've decorated them with cream cheese frosting, it's best to refrigerate them and bring them to room temperature before serving.
  • Freezing: You can freeze the baked cookies (without the frosting) for up to 3 months. Simply thaw them at room temperature and frost them fresh before serving.
  • Cookie Size: If you prefer smaller cookies, you can use a smaller cookie scoop and adjust the baking time to 10-12 minutes.

Nutrition

Calories: 495kcalCarbohydrates: 71gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 402mgPotassium: 127mgFiber: 2gSugar: 46gVitamin A: 828IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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