Peach Cobbler Cookies

These peach cobbler cookies are super flavorful and definitely qualify as over the top delicious! They have a melt in your mouth sugar cookie base, with a sweet cream cheese based frosting, chopped peaches, a cinnamon browned butter crumble and a caramel drizzle.

They taste like a fresh peach cobbler and I love them as did my friends and family who have tried them.

When I recipe test, I am usually in work mode so when it comes to taste testing I am there to pick it apart and see what can be done better and how I can make it a better recipe for you guys. So I usually will try little bites of my desserts, take notes, tweak things and come back for more later. With these, I sat down to try them thinking I would just try a half of a cookie because I was pretty sure they were great but just wanted to make sure… well I ended up scarfing, and I mean devouring the entire cookie in one sitting. Ha ha.

So there you have it, they are scrumptious and perfect for when peaches are in season and you want to enjoy them in the best way!

I’ll be making more of these cookies this week because I ate and gave them away and I need more.

The frosting is a creamy, buttery cream cheese frosting that is fluffy and feels light while complimenting the tartness from the fresh peaches and the crumbled texture of the browned butter crumble. Then you have the caramel drizzle that just brings it over the top in the best way!

So if you want to impress your friends, family and/or your own taste buds, then these are worth your time to make!

What you need to make these peach cobbler cookies: (printable recipe card is below)

Makes 16 large cookies (dough as well as the cookies can be frozen)

For the cookies:

• 1 cup salted butter – just colder than room temperature
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 cups flour
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1 baking soda

For the frosting:

• 1/4 cup salted butter – softened
• 8 ounces cream cheese – softened
• 3 1/2 cups powdered sugar – More can be added for a thicker frosting
• 1 tablespoon milk
• Pinch of salt
• splash of vanilla extract

Brown butter cinnamon crumbles:

• 1 tablespoon salted butter – melted
• 3 tablespoons flour
• 3 tablespoons sugar
• 1/4 teaspoon cinnamon
• pinch salt

For the toppings:

• 3 large peaches – pit removed and diced
• 2 teaspoons sugar
• caramel sauce of choice (I use the ice cream caramel in a squeeze bottle)

Instructions

1. In a large mixing bowl or stand mixing bowl, add the butter and sugar then mix.
2. Add the vanilla and eggs then mix well.
3. Add the flour, cornstarch, salt and baking soda and blend dough well.
4. Chill dough in the refrigerator for about 20 minutes, longer is fine too.
5. Preheat oven to 375 F.
6. Divide dough into 16 large cookie balls, then place on a lined cookie sheet.
7. Press them down with the back of a cup so they are about 1/2 inch thick.
8. Bake for 10 minutes or until cookies look baked, we want them soft and not over baked.
9. Mix together the frosting ingredients and set aside or refrigerate if mixture feels runny.
10. Make the browned butter crumbles by adding butter to a sauce pan, or you can microwave it too.
11. Bring butter to a boil then let it brown to a golden brown then set aside.
12. In a bowl, add flour, sugar, cinnamon and salt and mix then pour the browned butter over it and mix.
13. Place the mixture in a microwave safe bowl and microwave for 30 seconds, this will make the crumble crispy.
14. Break apart the mixture so you have crumble bits.
15. Dice your peaches, remove the pits but the skin on is fine, sprinkle the pieces with sugar and set aside.
16. To assemble the cookies, add the cream cheese frosting then sugared peaches, then crumbles and then a drizzle of caramel sauce.
17. Serve and enjoy!

Here are a few more cookies you may also enjoy:

• Soft Peanut Butter Cookies with Nutella Frosting
• Chunky Snickerdoodle Cookies
• Chewy Gingerbread Cookies