Description
Delightful cookies combining the sweet flavor of fresh peaches with the comfort of classic cookies, perfect for any occasion.
Ingredients
- 4 large ripe peaches, diced (about 4 cups)
- 1/4 cup granulated sugar
- 1/4 cup plus 1 tbsp packed light brown sugar
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
- 2 tsp cornstarch
- 2 tsp water
- 1/2 tsp vanilla extract
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup granulated sugar (for rolling the dough)
- 2 tsp cinnamon (for rolling the dough)
- 1/8 tsp nutmeg (for rolling the dough)
- 1/4 cup salted butter, melted (for crumble topping)
- 1/4 cup packed light brown sugar (for crumble topping)
- 1 1/2 tbsp granulated sugar (for crumble topping)
- 1/2 cup plus 1 tbsp all-purpose flour (for crumble topping)
- 3/4 tsp cinnamon (for crumble topping)
- 1/3 cup powdered sugar (for optional glaze)
- 1/4 tsp vanilla extract (for optional glaze)
- Pinch of cinnamon (for optional glaze)
- 1 to 2 tbsp milk (for optional glaze)
Instructions
- Make the Peach Filling: In a saucepan over medium heat, combine diced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Cook for 6 minutes until bubbly. Mix cornstarch with water and stir it into the mixture. Cook for 1 more minute, remove from heat, and stir in vanilla extract. Let the filling cool in the refrigerator.
- Prepare the Cookie Dough: Cream softened butter with granulated and brown sugars until smooth. Mix in vanilla extract and eggs until just combined. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add dry ingredients to the wet mixture and mix until a dough forms. Chill dough for at least 30 minutes.
- Scoop and Chill: Scoop dough into balls weighing about 55g each. Refrigerate for 3 hours or freeze for 2 hours to prevent spreading.
- Prepare the Crumble Topping: Preheat oven to 350°F (175°C). Mix melted butter with sugars, flour, and cinnamon. Spread the mixture on a parchment-lined baking sheet and bake for 12 to 14 minutes until golden. Let it cool, then break into small crumble pieces.
- Bake the Cookies: Preheat the oven again to 350°F. Roll each chilled dough ball in the cinnamon sugar nutmeg mixture. Place on a baking sheet and bake for 11 to 13 minutes until edges are set, but centers look slightly underbaked. Let cool for 1 to 2 minutes and press each cookie center to form an indent. Let cool on a wire rack.
- Make the Optional Glaze: Whisk powdered sugar, vanilla extract, cinnamon, and milk until smooth.
- Assemble the Cookies: Spoon chilled peach filling into each cookie indent, top with crumble pieces, and drizzle with glaze if using.
Notes
Store cookies in an airtight container in the fridge for 4 to 5 days; they get better the next day. Serve warm or at room temperature, perfect with vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American