Milk Jar Cookies: Peach Cobbler Cookies
Milk Jar Cookies is located in Los Angeles, California. It opened in 2013 and has been a go-to spot for cookie lovers ever since. Courtney Cowan is the owner and chief cookie baker behind Milk Jar Cookies. A former gymnast whose career fell short because of back injuries, decided to pursue her dream of owning a bakeshop while watching the Fierce Five win Olympic gold. Now instead of sticking landings, Cowan is creating gourmet cookies that taste great baked from home or from her bakery.
Milk Jar Cookies’ Peach Cobbler Cookies are great for a summer-time bake. The cookies are large, soft with the sweet flavor of fresh peaches. I made these for a Cheat Day, but gave quite a few away and they were a hit.
You can find this recipe in the book Milk Jar Cookies Bakebook by Courtney Cowan. We love this book for all things cheat days.
Recipe
The Streusel Topping
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, cold and cubed
The Cookies
1-2 fresh peaches, sliced
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon table salt
11 tablespoons (or 2/3 cup) unsalted butter, cold and cubed
11 tablespoons (or 2/3 cup) vegetable shortening, room temperature
1 cup sugar
1 cup packed light brown sugar
2 extra-large eggs, cold
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure peach extract
1 3/4 cups (14 ounces) yogurt chips
Make the Toppings
In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter, and using your fingers, pinch it all together until it forms a crumble. This can be made up to 3 days ahead of time; just store in an airtight container, refrigerate, and stir before using.
Cookie Directions
1. Preheat oven to 350F
2. Wash the peaches and dry them thoroughly with paper towels. Slice the peaches into quarter-sized pieces and place them on a plate or tray lined with paper towel. Set aside.
3. In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
4. In a large mixing bowl or the bowl of a stand mixer, combine the butter, shortening, sugar, brown sugar, eggs, vanilla extract and peach extract and beat on medium-low speed until mixed with just small chunks of butter remaining, approximately 30 seconds. Every time you mix ingredients, scrape down the sides of the bowl with a spatula to be sure all ingredients are included in the mix — every bit matters!
5. Add half of the dry ingredient mixture and mix on low speed until just incorporated and no flour is visible, about 30 seconds.
6. Add half of the remaining dry ingredients and mix on low speed until the flour is incorporated and all the butter chunks are gone, approximately 20 seconds.
7. Add the remaining dry ingredients and mix until the dough pulls away from the sides of the bowl and is not sticky to the touch, about 20 seconds. Be careful not to overmix — that’s how you get flat cookies. Stir in the yogurt chips.
8. Line two baking sheets with parchment paper. Scoop the dough 1/3 cup at a time and place two peach slices in the middle of each scoop, making sure the fruit is fully encased in the dough.
9. Firmly roll into round balls approximately 1 1/2 inches in diameter. Before placing 6 cookies on each prepared baking sheet, roll the top of each dough ball in the streusel mixture and, with the dough ball still in your hands, top each cookie with a second peach slice, gently pushing it in to keep it in position while the cookies bake.
10. Bake on the middle and lower racks of the oven until you notice hairline cracks forming on the sides, approximately 12 to 14 minutes, spinning each pan 180 degrees and swapping their positions halfway through.
11. Let the cookies cool on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack or parchment paper on the counter to cool completely. Let the baking sheets cool before repeating with the remaining cookies.
Note: Store in an airtight container at room temperature for up to 2 days or freeze for up to a month.
