Peach Cobbler Cookies Recipes

EASY PEACH COBBLER

Steps:

• Preheat oven to 350°F. Heavily grease 9×13 pan with butter.
• Spread the undrained peaches in the prepared pan evenly, set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and 1 cup sugar together for 2 minutes on medium speed.
• Turn mixer to low and add in flour and oats, mixing until it's coarse crumb. Add in the milk and mix until combined.
• Drop the mixture by the spoonful onto the peaches.
• Sprinkle with the remaining 3 tablespoons granulated sugar.
• Bake for 30 minutes until golden and bubbly.

COOKIE-CRUSTED PEACH COBBLER

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.

THE BEST PEACH COBBLER

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

Steps:

• 1. Mix melted butter with sugar. Add yogert and vanilla and mix well. Add diced peaches. Next sift dry ingredients into wet ingredients, and just mix till incorperated.
• 2. Drop spoonfuls on baking sheet lined with parchment paper or baking matt. Bake in preheated 350 degree oven for 8-10min. Let cool for five minutes before turning onto baking racks.

PEACH COBBLER COOKIES

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.

PEACH COBBLER COOKIES

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.

PEACH COBBLER COOKIE CUPS

Steps:

• Preheat oven to 350°.
• Divide cookie dough into 24 pieces. Roll each piece into a ball and roll in sugar to coat. Discard any remaining sugar.
• Fill a well-greased 24 cup mini muffin tin with cookie dough balls. Bake at 350° for 15 minutes.
• While cookie cups are baking, chop peach pie filling (you should use 1/2-3/4 of the can) and prepare streusel. To prepare streusel, combine ingredients in a small bowl and use a fork to blend until the mixture resembles large crumbs. Set aside.
• Remove cookie cups from oven; press in the center of each cookie cup using a wooden handle or the bottom of a shot glass.
• Fill each with peach pie filling and top with streusel.
• Return to oven and bake for an additional 5 minutes or until edges are golden brown.
• Remove from oven, cool completely, and gently remove from pan.
• Combine powdered sugar and milk; drizzle over cooled cookie cups.

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.