Delight in these soft cookies filled with fresh peach cobbler filling and topped with crumble and glaze for a perfect summer treat.
Ingredients
Peach Filling
4largeripe peaches, diced(about 4 cups)
53gramsgranulated sugar
69gramslight brown sugar, packed
3/4tspcinnamon
1/4tspnutmeg
1tsplemon juice
2tspcorn starch
2tspwater
1/2tspvanilla extract
Cookie Dough
226gramssalted butter, softened(1 cup)
210gramsgranulated sugar(1 cup)
110gramslight brown sugar, packed
1 and 1/2tspvanilla extract
2largeeggs
390gramsall-purpose flour, spooned & leveled
1tspbaking soda
1tspbaking powder
1/4tspsalt
1 and 1/2tspcinnamon
1/2tspnutmeg
105gramsgranulated sugar
2tspcinnamon
1/8tspnutmeg
57gramsmelted salted butter
73gramslight brown sugar, packed
73gramsall-purpose flour
3/4tspcinnamon
38gramspowdered sugar
1/4tspvanilla extract
pinchcinnamon(to taste)
15 to 30mLmilk(for glaze)
Instructions
Cook diced peaches with sugars, lemon juice, cinnamon, and nutmeg for 6 minutes. Stir in cornstarch mixed with water, cook 1 minute, then add vanilla and cool.
Cream butter and sugars, add vanilla and eggs, then dry ingredients to form dough. Chill for 30 minutes.
Scoop dough into 55g balls, chill for at least 3 hours. Make crumble by melting butter, mixing with streusel ingredients, and baking until golden. Cool and break into pieces.
Preheat oven to 350°F. Roll dough balls in cinnamon sugar, bake 11-13 minutes, then shape into circles and indent centers. Cool slightly, then fill with peach filling, top with crumble, and drizzle glaze.
Notes
Chill dough thoroughly for best results and store cookies in the fridge for up to 5 days.