Can I use canned or frozen peaches instead of fresh?

Yes — canned peaches in juice or water (not syrup) and frozen peaches both substitute most effectively for fresh peaches in this recipe. The most critical preparation step regardless of peach type is the most complete draining and the most thorough paper-towel drying before dicing and folding into the dough. Insufficiently dried peaches release excess moisture that makes the cookie spread too thin and turn the most undesirably soggy.

How do I prevent the cookie from falling apart after baking?

The most important technique for the most properly structured individual peach cobbler cookie is allowing it to cool on the baking sheet for the full 5 minutes before moving. The cookie is fragile and soft immediately from the oven — the 5-minute cooling period on the hot pan allows the structure to firm most significantly before transfer to a plate.

Can I make the dough ahead of time?

Yes. Prepare the cookie dough and crumble topping separately and refrigerate both in covered containers for up to 24 hours. Assemble and bake immediately when ready for the most beautifully fresh-baked individual peach cobbler cookie result with the most properly crisp crumble topping.

Peach Cobbler Cookies Easy Spiced Brown Sugar Crumble Recipe

Name: Peach Cobbler Cookies The Most Easy Spiced Brown Sugar Butter Peach Crumble Topping Cobbler Flavor Cookie You Will Bake
Prep time: 10 min
Cook time: 18 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter softened; 2 tbsp Brown Sugar; 1 tbsp Granulated Sugar; 1 tbsp Beaten Egg beat one egg measure out 1 tablespoon; 1/4 tsp Pure Vanilla Extract; 1/4 cup All-Purpose Flour for cookie; 1/8 tsp Baking Powder; Pinch of Salt; 1/4 tsp Ground Cinnamon for cookie; 1/4 cup Diced Peaches fresh frozen or canned drained and patted completely dry; 1 tbsp All-Purpose Flour for crumble; 1 tbsp Brown Sugar for crumble; 1/2 tbsp Cold Unsalted Butter cubed; Pinch of Ground Cinnamon for crumble

Description

The most extraordinary individual Peach Cobbler Cookies made by preheating oven to 350°F lining baking sheet with parchment if using canned or frozen peaches draining and patting completely dry making crumble first by mixing 1 tbsp flour 1 tbsp brown sugar and pinch cinnamon working in 1/2 tbsp cold cubed butter to coarse crumbs refrigerating then beating 2 tbsp softened butter with 2 tbsp brown sugar and 1 tbsp granulated sugar 1 to 2 minutes adding 1 tbsp measured beaten egg and vanilla mixing whisking 1/4 cup flour 1/8 tsp baking powder pinch salt and 1/4 tsp cinnamon in separate bowl adding to wet stirring just until combined gently folding 1/4 cup diced dried peaches scooping onto sheet shaping into 1/2 inch thick round disc sprinkling chilled crumble over pressing lightly and baking 15 to 18 minutes until edges set and crumble golden cooling 5 minutes before serving. A completely perfect peach cobbler cookie recipe.

Ingredients

Scale

2 tbsp Unsalted Butter softened

2 tbsp Brown Sugar

1 tbsp Granulated Sugar

1 tbsp Beaten Egg beat one egg measure out 1 tablespoon

1/4 tsp Pure Vanilla Extract

1/4 cup All-Purpose Flour for cookie

1/8 tsp Baking Powder

Pinch of Salt

1/4 tsp Ground Cinnamon for cookie

1/4 cup Diced Peaches fresh frozen or canned drained and patted completely dry

1 tbsp All-Purpose Flour for crumble

1 tbsp Brown Sugar for crumble

1/2 tbsp Cold Unsalted Butter cubed

Pinch of Ground Cinnamon for crumble

Instructions

1. Preheat oven to 350°F. Line small baking sheet with parchment. Drain and pat peaches completely dry.

2. Make crumble: mix 1 tbsp flour, 1 tbsp brown sugar, and cinnamon pinch. Work in cold butter cubes to coarse crumbs. Refrigerate.

3. Beat softened butter with both sugars 1 to 2 minutes until light and fluffy.

4. Mix in 1 tbsp measured beaten egg and vanilla until fully combined.

5. Whisk cookie flour, baking powder, salt, and cinnamon in separate bowl. Add to wet mixture. Stir just until no dry streaks.

6. Gently fold dried diced peaches. Do not overmix.

7. Scoop dough onto sheet. Shape into round disc approximately 1/2 inch thick.

8. Sprinkle chilled crumble over disc. Press lightly to adhere.

9. Bake 15 to 18 minutes until edges set and crumble golden. Center just barely set.

10. Cool on sheet 5 minutes. Serve warm or room temperature.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dessert, Cookies, Summer, Peach
Method: Baking
Cuisine: American, Southern

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 22g
Sodium: 85mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

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