Ingredients
Method
Step 1: Make the Peach Compote
- In a small saucepan, combine the diced peaches, brown sugar, and cornstarch.
- Cook over medium heat, stirring often, until the peaches are soft and the mixture thickens, about 10 minutes.
- If the mixture starts to stick, add a spoonful or two of water to prevent burning.
- Let the compote cool completely and set it aside.
Step 2: Prepare the Cinnamon Crumble
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and stir until the mixture forms a thick paste.
- Refrigerate the mixture for 10–15 minutes, then crumble it into small chunks using your hands.
- Spread the chunks onto the lined baking sheet and bake for 5 minutes.
- Let the crumble cool completely, then break it into smaller crumbs.
Step 3: Make the Cookie Dough
- Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Wet Ingredients: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, whisking until combined.
- Combine: Gradually add the dry ingredients to the wet mixture and fold them together with a spatula until a dough forms.
Step 4: Scoop and Bake the Cookies
- Line a baking sheet with parchment paper. Use a 4-tablespoon cookie scoop to portion the dough onto the sheet, leaving about 2 inches of space between each cookie.
- Bake at 350°F for 11–12 minutes, or until the edges are set but the centers remain soft.
- Remove the cookies from the oven and, while they’re still warm, use the back of a spoon to press an indentation into the center of each cookie.
- Let the cookies cool completely on a wire rack before adding toppings.
Step 5: Prepare the Cinnamon Cream Cheese Frosting
- In a small bowl, combine the softened cream cheese, powdered sugar, cinnamon, and vanilla extract.
- Use an electric mixer to beat the ingredients until smooth and creamy.
- Transfer the frosting to a piping bag and cut off the tip.
Step 6: Assemble the Peach Cobbler Cookies
- Spoon a generous amount of peach compote into the indentation of each cookie.
- Pipe a swirl of cinnamon cream cheese frosting over the peach compote.
- Sprinkle the cinnamon crumble on top for a crunchy finish.
Notes
- Peeling Peaches: To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skins will slip off effortlessly.
- Make Ahead: You can prepare the peach compote and cinnamon crumble a day ahead. Store them in airtight containers in the fridge.
- Storage: Store assembled cookies in the refrigerator in an airtight container for up to 3 days. Bring them to room temperature before serving.
- Freezing: You can freeze the baked cookies (without toppings) for up to 3 months. Thaw, then add the compote, frosting, and crumble before serving.