Peach Cobbler Cookies
Description
These peach cobbler cookies feature are thumbprint-style cookies with a warm spiced peach filling, reminiscent of peach cobbler, but in cookie form!
Ingredients
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1 1/2 cups diced peeled and pitted fresh peaches (about 2 medium peaches)
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1/3 cup firmly packed brown sugar
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1 tablespoon unsalted butter
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1/2 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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Pinch of salt
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2 teaspoons fresh lemon juice
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1 1/2 teaspoons cornstarch
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1 cup unsalted butter, softened
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3/4 cup firmly packed brown sugar
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3/4 cup white sugar, divided
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 large egg, at room temperature
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2 teaspoons vanilla extract
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1/4 teaspoon almond extract
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2 3/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
Directions
1
For filling: Place peaches, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt to a small saucepan over medium heat. Cook, stirring frequently, until mixture is boiling and sugar is dissolved, about 5 minutes.
2
Stir lemon juice and cornstarch together in a small bowl until thoroughly combined; pour into the peaches and stir to thoroughly incorporate. Continue to cook, stirring constantly, until thickened, 2 to 3 minutes. Pour mixture into a heatproof container and refrigerate until thoroughly chilled, about 1 hour, or up to 2 days.
3
For cookie dough: Beat butter, brown sugar, 1/2 cup white sugar, salt, cinnamon, and nutmeg together with an electric mixer until light and fluffy, about 3 minutes. Add in egg, vanilla, and almond extract and beat for 1 minute more. Add in flour, baking powder, and baking soda and mix on low speed until mixture comes together in a stiff dough.
4
Pour remaining 1/4 cup white sugar into a small bowl and set aside. Scoop out 1 1/2 tablespoons dough and roll it into a ball. Roll dough ball in white sugar until thoroughly coated. Using your thumb or the handle of a wooden spoon or spatula, press an indentation into the center of the cookie measuring about 3/4-inch wide and about 1/3-inch deep. Repeat process with remaining cookie dough.
5
Remove filling from the refrigerator. Place about 1 1/2 teaspoons filling into the indentation of each cookie, heaping the filling into the center of the cookies. Refrigerate filled cookies for 30 minutes.
6
Preheat the oven to 350 degrees F (180 degrees C) and line baking sheets with parchment. Place cookies about 2 inches apart on the prepared baking sheets.
7
Bake cookies, 1 pan at a time, in the preheated oven until edges begin to turn golden brown, 15 to 20 minutes. Cool cookies on the pan for 5 minutes; remove to a wire rack to cool completely. Store cooled cookies in the refrigerator.