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–+ servings
Several peach cobbler cookies scattered on parchment paper surrounded by baked crumble and a bowl of peach compote.

Peach Cobbler Cookies

Author: Gail Ng
Soft and spiced cookies topped with juicy peach compote, cinnamon cream cheese frosting, and buttery crumble
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Prep Time 45 minutes
Cook Time 32 minutes
Total Time 1 hour 17 minutes
Yield 10 cookies
Category Dessert
Cuisine American

Equipment

Ingredients
  

Peach Compote

  • 3 yellow peaches, peeled, cored, and finely diced
  • 50 g brown sugar
  • 2 teaspoons cornstarch

Cinnamon Crumble

  • 50 g all-purpose flour
  • 50 g brown sugar
  • 1 teaspoon ground cinnamon
  • 55 g unsalted butter, melted

Cookies

  • 200 g all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 115 g unsalted butter, melted
  • 100 g granulated sugar
  • 50 g brown sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract

Cinnamon Cream Cheese Frosting

  • 125 g cream cheese, softened to room temperature
  • 75 g powdered sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions
 

Peach Compote

  • Cook: In a small pot, stir together diced peaches, brown sugar, and cornstarch. Cook uncovered until the peaches are tender and any excess liquid has evaporated. If the mixture looks too dry or starts burning at any point, add a few spoonfuls of water and cover with a lid for a few minutes to cook the peaches without drying them out. Transfer to a small bowl to cool completely.
    Left to right: mixing chopped peaches and sugar together in a pot, cooked peach compote in a pot.

Cinnamon Crumble

  • Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Mix: In a small bowl, stir together flour, brown sugar, and cinnamon. Add melted butter and stir together until it forms a thick paste. Let it sit in the fridge for 10-15 minutes to cool and firm up.
    Left to right: pouring melted butter in a bowl of flour, mixing crumble mixture with a spatula.
  • Bake: Once cooled, use your hands to break up the crumble into small chunks and spread them out across your lined baking sheet. Bake for about 5 minutes. The crumble will melt together slightly but not to worry.
    Left to right: pouring crumble mixture onto baking sheet, hand spreading out crumble on a baking sheet.
  • Crumble up: Let the crumble cool on the pan for about 10 minutes until it crisps up. Use your hands to break the crumble apart and back into "crumbs". Let them cool completely before transferring them to a small bowl. Set aside the lined baking sheet and keep the oven on to bake the cookies later.
    Left to right: hand breaking up pieces of baked crumble, baked crumble on a baking sheet.

Cookies

  • Dry mixture: In a small bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
    Left to right: dry ingredients in a container, hand stirring dry ingredients together with a spoon.
  • Wet mixture: In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar. Whisk together until combined. Add the egg and vanilla extract and whisk until combined and smooth.
    Left to right: melted butter and sugars in a mixing bowl, mixing an egg into wet ingredients with a spatula.
  • Combine dry and wet mixture: Add the flour mixture and fold together with a spatula until just combined.
    Left to right: pouring dry ingredients into a bowl of wet ingredients, mixing cookie dough with a spatula.
  • Scoop cookie dough: Use a 4-tablespoon cookie scooper to scoop the cookie dough onto your lined baking sheet, leaving about 2" in between each cookie for spreading.
    Left to right: scooping cookie dough with a cookie scoop, releasing cookie dough onto a baking sheet.
  • Bake: Bake for 11-12 minutes or until the edges are set and the cookies are puffy. Immediately after taking them out of the oven, use the back of a spoon to press the middle of the cookies down into a large indentation. Let the cookies cool completely before adding the toppings.
    Left to right: pressing baked cookies down with a spoon, cookies with an indentation pressed into the middle.

Cinnamon Cream Cheese Frosting

  • Mix: In a small mixing bowl, add the cream cheese, powdered sugar, cinnamon, and vanilla extract. Use an electric hand mixer or a spatula to mix until it becomes smooth and creamy. Transfer the cream cheese frosting to a piping bag and cut the tip off.
    Left to right: hand mixer in a bowl of ingredients, mixing cream cheese frosting with a hand mixer.

Assemble the cookies

  • Peach topping: Add a spoonful of peach compote in the indentation of each cookie.
    Left to right: adding a spoonful of peach compote on top of a cookie, cookies topped with peach compote on a wire rack.
  • Top with frosting and crumble: Pipe a swirl of cream cheese frosting on top of the peach compote. Sprinkle a handful of crumble on top of each cookie to finish them off.
    Left to right: piping a swirl of cream cheese frosting on top of a peach cookie, hand sprinkling crumble on top of cookies.

Nutrition

Calories: 414kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 251mg | Potassium: 133mg | Fiber: 2g | Sugar: 36g | Vitamin A: 765IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg
Keywords peach cobbler cookies, peach cookies, peach crumble cookies, peach pie cookies
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