Peach Cobbler Cookies in the Pressure Cooker That’ll Make You Smile
These peach cobbler cookies combine tender peaches, warm spices, and a soft, buttery dough, baked to golden perfection in a pressure cooker. Enjoy the comforting flavors of a classic peach cobbler with an easy cookie twist that’s perfect for any occasion.
Ingredients
Main ingredients
- 4 large ripe peaches diced about 4 cups
- 1 ¾ cups granulated sugar divided
- ¾ cup light brown sugar plus 1 tablespoon packed
- 4 teaspoon cinnamon powder split across different parts
- ¾ teaspoon nutmeg powder
- 1 teaspoon lemon juice to brighten the fruit flavors
- 2 teaspoon corn starch to thicken up the peach mix
- 1 ¼ cups salted butter softened
- 3 ½ cups all-purpose flour for dough and topping
- 1 ½ teaspoon vanilla extract plus ¼ teaspoon for icing
- 2 eggs large
- powdered sugar for finishing glaze
- milk for finishing glaze
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Toss diced peaches with ¼ cup granulated sugar, ¼ cup light brown sugar, cinnamon, nutmeg, and lemon juice in a medium bowl. Stir to mix flavors.
- Whisk corn starch and water until smooth in a small bowl. Add to peach mixture along with ½ teaspoon vanilla extract. Stir to thicken the fruit mix.
- Beat softened butter with remaining 1 tablespoon light brown sugar in a large bowl until creamy and smooth.
- Fold peach mixture into butter batter slowly until no streaks remain.
- Drop spoonfuls of batter onto a parchment-lined baking sheet spaced 2 inches apart.
- Bake in preheated oven for 18 to 22 minutes until golden-edged and set on top.
- Let cookies cool 5 minutes on baking sheet then transfer to wire rack to cool completely.
- Prepare finishing glaze with powdered sugar, milk, and ¼ teaspoon vanilla extract and drizzle over cooled cookies.
Notes
Store leftovers in an airtight container at room temperature up to 3 days, or refrigerate up to a week. Freeze cooled cookies or dough balls for longer storage. Reheat slightly before serving for best texture.