If you're a fan of peach cobbler and cookies, then you're in for a treat. This article will provide you with the ultimate guide to finding the best peach cobbler cookie recipe, so you can enjoy the delicious flavors of your favorite dessert in a convenient and portable form. With numerous variations and techniques available, we'll explore the essential components of a great peach cobbler cookie, from the perfect dough to the ideal peach filling. Whether you prefer a classic cobbler texture or a more modern twist, this article will guide you towards the recipe that satisfies your taste buds and brings the delightful fusion of peaches and crumbly goodness to life.
Check out the recipes below so you can choose the best recipe for yourself!
PEACH COBBLER NEWTONS
Steps:
- Preheat oven to 350 degrees F.
- For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.
- For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.
PEACH COBBLER COOKIES
These cookies are super easy to make and are good to serve at parties or just to snack on during the day.
Provided by Blabbyadams
Categories Dessert
Time 43m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Place diced peaches in a small bowl and mix in cinnamon, ground ginger, cloves, and nutmeg. Set aside.
- In another small bowl, sift the flour, baking soda, and salt. Set aside.
- Place butter in a mixing bowl and cream it.
- Once butter is creamed, add both sugars to the bowl and mix well.
- Add eggs and the vanilla to the bowl. Mix well.
- Slowly add the flour, baking soda, and salt mixture to the bowl while mixing.
- Once the flour, baking soda, and salt mixture is all mixed in, the dough should be thick and sticky. Add the peaches and spices mixture to the dough. Mix until peaches are all mixed inches.
- Cover dough and let it sit for a few hours in the fridge or until cold. (I usually like to let it sit over night, but you only really need to wait until the dough is cold.).
- Preheat oven to 350. Cover cookie sheet with parchment paper or spray it with cooking spray.
- Roll dough into tablespoon sized balls and place about 2 to 3 inches apart on cookie sheet.
- Bake for 12 to 13 minutes.
Nutrition Facts : Calories 115.2, Fat 4.2, SaturatedFat 2.5, Cholesterol 17.9, Sodium 77.3, Carbohydrate 18.4, Fiber 0.5, Sugar 10.1, Protein 1.4
THE BEST PEACH COBBLER
In our classic southern-style peach cobbler, we layer the fruit on top of the batter before baking. In the oven, the sweet batter rises through the peaches, creating a light and airy cake-like topping. We left the peaches unpeeled, which adds a nice color and makes the recipe even easier. Serve it with vanilla ice cream for the perfect summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
- For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
- Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
- Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
- Let cool to room temperature before serving.
PEACH COBBLER COOKIES
My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches-just put some vanilla ice cream between two cookies for a delicious summer treat! -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PEACH COBBLER RECIPE BY TASTY
Sweet, juicy peaches are the star of this dessert. Tossed with warming spices and a secret ingredient (hint: it's peppery), they're baked between two layers of flaky pie crust, making it a true staple of the South. If peaches aren't in season, try using canned peaches instead.
Provided by Matt Ciampa
Categories Desserts
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425°F (220°C).
- Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
- Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3-5 minutes, until the mixture is simmering and the peaches have started to release their juices.
- In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3-4 minutes. Remove the pot from the heat.
- Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
- On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
- Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
- Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
- In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
- In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
- Cut 3 large diagonal slits into the top of the crust to release steam.
- Bake the cobbler for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
- Let the cobbler cool for 25-30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
- Enjoy!
Nutrition Facts : Calories 593 calories, Carbohydrate 86 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 45 grams
COOKIE-CRUSTED PEACH COBBLER
This recipe makes a very rich peach cobbler. The crust is very sweet and cookie-like. Serve warm with vanilla ice cream. Definitely not for those watching their weight!
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
- Bake in the preheated oven until the crust is lightly browned, about 45 minutes.
Nutrition Facts : Calories 497.2 calories, Carbohydrate 62.6 g, Cholesterol 51.3 mg, Fat 26.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8 g, Sodium 325.5 mg, Sugar 46.3 g
CLASSIC BISQUICK™ PEACH COBBLER
Less is more when it comes to ingredients! This easy peach cobbler recipe is a simplified way to create an American favorite with fresh fruit and a decadent flavor. It's perfect for your weekday fix and made easy with Bisquick™ mix. It's amazing what you can do in 10 minutes flat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
- Bake 50 to 60 minutes or until golden.
Nutrition Facts : Calories 430, Carbohydrate 63 g, Cholesterol 45 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg
PEACH COBBLER
I created this peach cobbler recipe myself with a few tips from my mom and grandma. Because it's so quick and easy, this cobbler can be made in minutes to suit any occasion. I've used it for a breakfast fruit dish, dinner dessert and light snack. -Martha Betten, North Manchester, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring peaches and reserved 1/4 cup juice just to a boil. Meanwhile, in a bowl, combine 1 cup sugar, flour, baking powder and salt. Stir in milk; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining 1/4 cup sugar. Bake until bubbly and golden, 20-25 minutes. Serve warm and if desired, with whipped cream.
Nutrition Facts : Calories 328 calories, Fat 13g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 282mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH COBBLER WITH SUGAR COOKIE CRUST
While we were vacationing with friends in Duck, N.C. we bought a bushel of peaches. I was requested to make a cobbler with them, and I researched the internet for the perfect recipe to WOW everyone.I thought the boiling water in the dough was unique and decided to try this recipe that I adapted from All.Recipes.com turned out to be the hit of the vacation. I double the recipe and put in 9 x 13 pan.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
- Toss to coat evenly, and pour into a 2 quart baking dish.
- Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
- Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with the sugar and cinnamon mixture.
- I sprinkled only a little bit, since it was turning the top too brown for my taste.
- Bake until topping is golden, about 30 minutes.
Tips:
- Use fresh peaches. Fresh peaches will give your cookies the best flavor. If you can't find fresh peaches, you can use frozen or canned peaches, but the flavor will not be as good.
- Don't overmix the batter. Overmixing the batter will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking the cookies will make them dry and crumbly. Bake the cookies until the edges are just beginning to brown and the centers are still slightly soft.
- Let the cookies cool completely before serving. Letting the cookies cool completely will allow them to firm up and develop their full flavor.
Conclusion:
Peach cobbler cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a simple dough that is filled with fresh peaches and baked until golden brown. The cookies are then topped with a sweet and creamy glaze. Peach cobbler cookies are a great way to use up fresh peaches and they are sure to be a hit with your family and friends.
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