Peachy Keen: Peach Cobbler Cookies

 

The days are likely numbered for the fresh peaches of summer. On a parts run to Hutchinson last week, I picked up some fresh Idaho peaches at Smith's Market. While Colorado peaches get all the accolades, Idaho peaches are just as juicy and tasty.

I've enjoyed plenty of them "as is" - cut in half and served for breakfast or a snack in all its juicy glory. But when I saw the recipe for Peach Cobbler Cookies pop up on a Taste of Home Facebook post, I knew I wanted to try them. This cookie recipe is a cake-like cookie rather than a crisp treat. The recipe didn't call for a frosting. 

But you know what they say about "icing on the cake." It just makes everything better.

I decided a brown butter frosting would be the perfect compliment to the spicy peach cookies. I kept seeing "brown butter" in recipes and thought, "Oh, it's probably not worth the effort!" I am not afraid to say I was wrong. Brown butter adds another dimension of nuttiness and flavor. 

 

As with most peach recipes, you'll need to have the peaches ripe for the best flavor. If they are a little "green" or firm when you purchase them, just leave them on the kitchen counter until they soften.

I left some unfrosted, then I used the icing in a couple of different ways. I used a decorator tube to make a "fancy" zigzag pattern on some. And I just smoothed a dollop of the frosting on others. 

Whether "naked" or "dressed," these Peach Cobbler Cookies will give you another taste of summer before those lovely fresh peaches are gone for another year. 

 

If you try them, let me know what you think!

Peach Cobbler Cookies

with Brown Butter Frosting (Optional)

Adapted from Taste of Home

 

1 cup butter, softened

1 cup sugar

1/3 cup brown sugar

1 large egg, room temperature

1 tsp. vanilla extract (or vanilla bean paste)

1/4 tsp. almond extract

3 cups flour

1 1/2 tsp. ground cinnamon

1 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 cup peeled, chopped fresh peaches

 

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together all dry ingredients. Gradually beat into creamed mixture. It will be stiff. Remove bowl from mixer. Stir in peaches by hand. This will loosen up the dough.

 

Using a cookie scoop, place batter onto prepared baking sheets (either sprayed with cooking spray or parchment paper lined.) Bake until set, 10-14 minutes. Cool on pans for 2 minutes before removing to wire racks to cool. 

 

If desired, frost with Brown Butter Frosting (optional). Store in airtight container.

 

Brown Butter Frosting

1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla extract or vanilla bean paste
2 to 4 tbsp. half and half or milk

 

Heat butter in a saucepan over low heat until golden brown, about 5 minutes. Don't burn, but let it go until it's a nutty color. Cool for 2 minutes; transfer to mixer bowll. Add powdered sugar and vanilla. Beat in half and half, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

 

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Do you have other peaches that need to be used before they're too ripe? Try these other tried-and-true peach recipes from the County Line.

 

 Double Crust Peach Crisp 

 

Spiced Peach & Carrot Bread