Peach Cobbler Cookies Recipe

Ingredients

Filling:

• 1 cup diced, pitted, peeled fresh peaches
• 1/3 cup firmly packed brown sugar
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch salt
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons cornstarch

Dough:

• 1 cup unsalted butter, softened
• 3/4 cup firmly packed brown sugar
• 3/4 cup white sugar, divided
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Directions

For the filling: In a small saucepan over medium heat, combine the peaches, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Cook while stirring frequently until the mixture begins to boil and the sugar dissolves, about 5 minutes. In a separate bowl, mix the lemon juice and cornstarch until fully combined, then add this mixture to the peaches. Stir well and continue to cook for another 2 to 3 minutes, or until the filling thickens. Once thickened, pour the filling into a heatproof and refrigerate until chilled, about 1 hour or up to 2 days.

For the cookie dough: Using an electric mixer, beat together the softened butter, brown sugar, 1/2 cup of white sugar, salt, cinnamon, and nutmeg until light and fluffy, about 3 minutes. Add in the egg, vanilla, and almond extract, and beat for another minute. Gradually add the flour, baking powder, and baking soda, mixing on low speed until a stiff dough forms.

Pour the remaining 1/4 cup of white sugar into a small bowl and set it aside. Scoop out 1 1/2 tablespoons of dough and roll it into a ball. Roll the dough ball in the sugar until fully coated. Using your thumb or a spoon handle, create a 3/4-inch wide, 1/3-inch deep indentation in the center of each dough ball. Repeat with the remaining dough.

Once the filling is chilled, take about 1 1/2 teaspoons of filling and place it into the indentation of each cookie, heaping it in the center. Refrigerate the filled cookies for 30 minutes.

Preheat the oven to 350F (180C) and line your baking sheets with parchment paper. Arrange the cookies about 2 inches apart on the prepared sheets. Bake the cookies in the preheated oven for 15 to 20 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Once cooled, store the cookies in the refrigerator to keep them fresh.

Nutrition Facts (per serving)

• Calories: 141
• Total Fat: 6g (8% DV)
• Saturated Fat: 4g (19% DV)
• Cholesterol: 22mg (7% DV)
• Sodium: 93mg (4% DV)
• Total Carbohydrate: 20g (7% DV)
• Dietary Fiber: 0g (2% DV)
• Total Sugars: 11g
• Protein: 1g (3% DV)
• Calcium: 15mg (1% DV)
• Iron: 1mg (3% DV)
• Potassium: 34mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.