Description
Tender oatmeal cookies topped with spiced peach filling, cinnamon cream cheese frosting, and buttery crumble, like summer cobbler in cookie form!
Ingredients
Cookie Base:
- ¾ cup unsalted butter, room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1½ cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
Peach Filling:
- 4–5 medium ripe peaches, peeled and diced
- ½ cup brown sugar
- 3 tablespoons water
- ¼ teaspoon cinnamon
- Pinch of salt
- 3 tablespoons cornstarch
- ⅓ cup cold water
- Juice of 1 small lemon
Crumble Topping:
- ¼ cup light brown sugar
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons cold unsalted butter, cubed
Frosting:
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Make cookies: Heat oven to 350°F. Cream butter and sugars until fluffy. Beat in egg. Mix dry ingredients separately, then combine with wet ingredients. Form into 7 large balls and bake 14-15 minutes. Press warm cookies to ½ inch thick. Cool completely.
- Prepare filling: Cook diced peaches with brown sugar, water, cinnamon, and salt until tender. Thicken with cornstarch slurry and cook 3-4 minutes. Stir in lemon juice and cool.
- Make crumble: Mix dry ingredients, work in cold butter until crumbly. Bake at 400°F for 8-10 minutes. Cool and break into pieces.
- Whip frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth.
- Assemble: Top each cookie with peach filling, pipe frosting swirls, and sprinkle with crumble.
Notes
Room temperature ingredients mix best. Store assembled cookies in refrigerator up to 5 days. Components can be made 1-2 days ahead.
- Prep Time: 30 minutes
- Cook Time: 25 minutes