brown butter peach cobbler cookies

Cobbler meets cookie in a late-summer mash-up, where nutty brown butter brings the toasty depth of a baked fruit dessert. Fresh diced peaches fold into a cinnamon-kissed dough for soft, bakery-style bites you can hold.

Serves 6 · 25 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 54g carbs
• 20g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 cup fresh ripe peaches, peeled and finely diced
• 1 tsp cornstarch
• 2 tbsp turbinado sugar, for sprinkling

Instructions

1. 1Place the butter in a light-colored skillet over medium heat. Melt, then continue cooking, swirling often, until the milk solids turn deep golden brown and smell nutty, 4–6 minutes. Immediately pour into a large heatproof bowl, scraping all the browned bits. Cool 10 minutes.
2. 2Preheat the oven to 350°F and line two baking sheets with parchment paper.
3. 3Whisk brown sugar and granulated sugar into the cooled brown butter until combined. Add the egg and vanilla and whisk vigorously for 30 seconds until glossy.
4. 4In a separate bowl whisk flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter mixture and stir with a spatula just until a soft dough forms.
5. 5Toss the diced peaches with cornstarch in a small bowl so they release less juice. Gently fold the peaches into the dough; it will be slightly sticky.
6. 6Scoop 12 equal portions (about 3 tablespoons each) onto the prepared sheets, spacing them 3 inches apart. Lightly flatten each mound with your fingers and sprinkle generously with turbinado sugar.
7. 7Bake one sheet at a time for 12–15 minutes until the edges are golden brown and set while the centers still look soft and slightly puffy. The peaches should look jammy.
8. 8Cool on the baking sheet for 5 minutes so the cookies firm up, then transfer to a wire rack. Serve warm or at room temperature; leftover cookies keep 2 days in an airtight container.