Sometimes a recipe is so good that you cannot wait to make it again. That is exactly what happened with these peach cobbler cookies.
I know what you’re thinking, peach cobbler doesn’t belong in a cookie. It’s too messy and gooey. However, I am here to prove you wrong. These peach cobbler cookies combine the best features of a giant cookie with a peach crumble for the ultimate summer dessert.
I first got the idea for this cookie after making these giant chocolate chip cookies. When you take out the chocolate chips, the base of the cookie has a nice taste on its own and seemed pretty versatile. Quickly, the wheels started turning to see what else I could put in these cookies.
I don’t know if its the season or I’ve just been spending a lot of time making crumbles, but peach cobbler instantly came to mind. I wasn’t sure if the flavor would hold up and was worried the peaches would just get soggy in the cooking process. Luckily, I was very wrong. These cookies are insanely delicious.
Making these cookies into peach cobbler was a lot easier than I anticipated. I made the dough like I normally would, but made some replacements along the way. Instead of adding chocolate chips, I folded the streusel crumbs right into the dough.
Next, in order for the peach filling to be in every bite, I made a little well for the peaches to sit in, right in the center of the dough. I topped them with some more crumb topping and then added a small layer of cookie dough on top of them, making sure the peaches were fully covered.
Now, remember, these are GIANT cookies. So don’t be alarmed when you have giant cookie dough balls waiting to be cooked. In total, I made about 8 cookies using all of the dough. Depending on how big you want them, you should be able to get about 6-8.
See for yourself how delicious these cookies are and make the recipe below!
Peach Cobbler Cookies
- 2 cups all-purpose flour
- 1 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) cold butter, cubed
- 2/3 cup light or dark brown sugar
- 2/3 cup granulated sugar
- 1 peach finely chopped
- 1/2 cup all-purpose flour
- 3/4 cup brown
- 2 tablespoons cinnamon
- 4 tablespoons butter, melted
- Prepare two baking sheets with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside
- In a large bowl, use a stand mixer or hand mixer to cream the butter, about 30-45 seconds. Add in the sugar and continue to cream the butter mixture. The mixture should look a pale yellow.
- Gradually add in the flour mixture to the butter mixture. The mixture will be a bit crumbly, so don't worry if it looks off. Add in eggs and mix until fully combined. Place dough in the refrigerator while you make the crumbs.
- Make the crumb topping. Add the flour, brown sugar, cinnamon, and melted butter in a small bowl. Mix with a fork until crumbs start to form. The crumbs should be about the size of a pea.
- Take the dough out of the fridge and fold in about 3/4 of the crumbs. The dough will be a little lumpy, but don't worry if it does not incorporate fully.
- Make the cookie dough balls. Each ball should weigh around 6 oz or 3/4 cups. The dough should make around 5-7 large cookies. Once the dough is in a ball, take about a quarter chunk of dough off the top. Flatten the dough with your thumb to form a well. Inside the well, place some of the peaches and crumbs. The filling should completely fill in the well. Cover the well and filling area with the remaining cookie dough. Repeat for the remaining cookies. If you have extra crumbs, you can sprinkle them on top of the dough.
- Place the large balls of dough on a prepared tray and place them in the freezer for 90 minutes.
- When the cookies are almost ready in the freezer, preheat the oven to 375°. In order to get a solid cook, place one empty baking sheet upside-down in the oven and place the tray with the cookie dough on top of it. Bake for 24-26 minutes, or until the edges show a golden brown tint.