Peach Cobbler Cookies
For the Cookies
- 1⁄2 cup (110g) unsalted butter, room temperature
- 1⁄2 cup (105g) granulated sugar
- 1 large egg (50g), room temperature
- 1⁄3 cup (80g) Belfonte cottage cheese (blended with 1 tablespoon milk and 1 teaspoon lemon juice)
- 1 teaspoon vanilla extract
- 1 1⁄2 cups (210g) all purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup drained peach chunks
For the Glaze
- 1⁄2 cup (60g) powdered sugar
- 1 tablespoon (15g) milk
For the Cookies
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter and granulated sugar until smooth and fully combined.
- Then, add the cottage cheese mixture and vanilla extract to the batter and beat until combined. The mixture will not look fully smooth.
- Pour all purpose flour, baking soda, baking powder, salt, and cinnamon into the dough. Mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Roll the dough into 2-tablespoon-sized (45g) balls.
- Bake the cookies for 9-11 minutes or until the edges look light golden brown, the tops
look pale, and the centers look slightly soft. Immediately after removing the cookies from the oven, stick your thumb or the back of the spoon into the center of each cookie to create a well.
- Then, add about 1 tablespoon of peach chunks to the center of each cookie and allow the cookies to fully cool.
For the Glaze and Decorating
- In a medium bowl, use a spoon to mix the powdered sugar and milk together until smooth. The glaze should look thick. If the icing looks runny or watery at all, add powdered sugar by the tablespoon until the glaze is thick. If the icing is too thick to stir, add milk by the teaspoon.
- If desired, transfer the glaze to a piping bag or a zippable plastic bag with the corner snipped off of it for more control.
- Drizzle the glaze over the top of each cookie as desired.
- Store the cookies in an airtight container or tightly covered in the fridge for up to 5 days or in the freezer for up to 2 months.