Sourdough Peach Cobbler Cookies
These soft and chewy Sourdough Peach Cobbler Cookies combine the rich flavor of sourdough discard with juicy cinnamon-spiced peaches, buttery streusel crumble, and a sweet vanilla glaze. Inspired by classic peach cobbler, these bakery-style cookies are the perfect summer dessert and a delicious way to use up sourdough discard.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring Cups
- Measuring spoons
- Rubber Spatula
- Small saucepan
- Baking sheets
- Parchment paper
- Cookie scoop (3-tablespoon size)
- Cooling rack
- Small whisk
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup sourdough discard
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Peach Filling
- 2 cups fresh peaches peeled and diced
- ¼ cup light brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- 4 tablespoons unsalted butter melted
- ½ teaspoon ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg until fully incorporated.
- Mix in the sourdough discard and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Cover the dough and refrigerate for 30 minutes.
- While the dough chills, combine peaches, brown sugar, cornstarch, cinnamon, and lemon juice in a small saucepan.
- Cook over medium heat, stirring frequently, until the mixture thickens and the peaches become tender, about 5–7 minutes.
- Remove from heat and allow the peach mixture to cool completely.
- In a small bowl, combine flour, brown sugar, melted butter, and cinnamon for the streusel. Mix until crumbly.
- Scoop chilled cookie dough into large portions and place on the prepared baking sheets.
- Press a shallow indentation into the center of each dough ball.
- Spoon a small amount of peach filling into each indentation.
- Sprinkle the streusel topping over the peach filling.
- Bake for 11-13 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies. Serve and enjoy.
Notes
Nutritional Information (Approximate Per Cookie)
- Calories: 315
- Carbohydrates: 45g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 38mg
- Sodium: 160mg
- Fiber: 1g
- Sugar: 27g
