Imagine the warm, comforting flavors of peach cobbler baked into a soft, buttery cookie—welcome to Peach Cobbler Thumbprint Cookies! These little bites are perfect for satisfying your peach cobbler cravings in a handheld, dessert-ready form. The soft cookie base is filled with a luscious peach filling and finished with a hint of cinnamon and brown sugar crumble.
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Peach Filling:
- 1 cup fresh or canned peaches, diced
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon (optional)
For the Crumble Topping:
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons butter, melted
- ½ teaspoon cinnamon
Instructions:
- Make the Peach Filling:
- If using fresh peaches, peel and dice them. If using canned peaches, drain them well.
- In a small saucepan, combine the peaches, sugar, cornstarch, lemon juice, and cinnamon (if using). Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. Set aside to cool.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add the egg yolk and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not sticky.
- Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Use your thumb or the back of a spoon to gently press an indent into the center of each cookie ball, creating a well for the peach filling.
- Add the Peach Filling:
- Spoon a small amount of the cooled peach filling into each thumbprint.
- Make the Crumble Topping:
- In a small bowl, combine the brown sugar, flour, melted butter, and cinnamon until crumbly.
- Sprinkle a little bit of the crumble mixture over each cookie, on top of the peach filling.
- Bake:
- Bake the cookies for 12-14 minutes, or until the edges are lightly golden and the tops are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful Tips:
- Use Fresh or Canned Peaches: You can use fresh peaches during peach season or canned peaches when fresh ones aren’t available. If using canned, make sure they’re packed in juice, not syrup, and drain them well.
- Chill the Dough: If your dough feels too soft to shape, refrigerate it for about 15 minutes. This will help the cookies keep their shape while baking.
- Double the Peach Filling: Love extra filling? Make a double batch of the peach filling to ensure each cookie is loaded with that sweet peach goodness.
Substitutions/Variations:
- Peach Jam: If you’re short on time, substitute homemade peach filling with store-bought peach jam or preserves.
- Mixed Fruit Filling: Switch things up by using a mixed fruit filling like peach and raspberry, or even apple for a fall twist.
- Spiced Cookies: Add ½ teaspoon of cinnamon or nutmeg to the cookie dough for extra warm, spiced flavor.
Frequently Asked Questions:
- Can I make these cookies ahead of time? Yes, you can make the dough in advance and refrigerate it for up to 24 hours before baking. The peach filling can also be made ahead and stored in the fridge for up to 3 days.
- Can I freeze these cookies? Yes! You can freeze unbaked cookie dough balls (without filling) and bake them when ready. After baking, the cookies can also be frozen for up to 3 months. Just thaw them at room temperature before serving.
- How do I prevent the cookies from spreading too much? To help the cookies maintain their shape, make sure the butter isn’t too soft, and chill the dough for 15 minutes before baking if it’s very warm.
Storage Instructions:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: Because of the fruit filling, these cookies can be stored in the refrigerator for up to 5 days.
- Freezing: As mentioned earlier, you can freeze these cookies in an airtight container for up to 3 months.
More Relevant Recipes:
- Classic Peach Cobbler: If you love these cookies, try making a full-size peach cobbler for your next gathering.
- Blueberry Thumbprint Cookies: Swap the peach filling for blueberries and enjoy a fruity twist on the classic thumbprint cookie.
- Apple Cinnamon Cookies: For a fall-inspired flavor, try these thumbprint cookies with a sweet apple-cinnamon filling.
These Peach Cobbler Thumbprint Cookies are a delightful combination of buttery cookies, juicy peaches, and a crumbly topping that perfectly mimics a classic cobbler. Enjoy them as a snack, dessert, or even breakfast treat!