Hello! Happy First Week of School! That is what we are up to here in Whisk Together Land. 🙂 Lots of summer and sun and some screen time.
We visited Washington DC and New York City in 5 jam-packed days of amazing sites! Since it was a tour, we were not able to go off on our own for college visits. But college visits are also up since the oldest is now in 12th grade.
Recipe:
This recipe is AMAZING!! It is like having a whole tray of Crumbl Cookies all for yourself to give away or eat…. or both. I wish I had had a pink bakery box because I think I could have convinced people these were from Crumbl!
What is great about this recipe:
- It tastes amazing!
- You can use each part on its own and it tastes great. Someone suggested he would just eat the cookie itself. The peach compote is great on yogurt or by itself as well!
- You can substitute flavorings around like bourbon and vanilla.
- You can store these separately for long-term storage.
Ingredients
The ingredients include fresh peaches, and I did use those. Since frozen peaches are already cut up and peeled, I’m sure they would work as well. I had lots of leftover peach compote. The original frosting recipe looked like it would be way too much.
I never have quick-cooking oats on hand. Instead, I put my old-fashioned oats in the blender and just pulsed them until they LOOKED like quick-cooking oats.
I do not care for cream cheese frosting – so I use Greek yogurt for the butter all of the time. But feel free to use butter if that’s what you like and have on hand!
Peach Brown Butter Cookies
Ingredients
Peach Compote
- 2 and 1/3 cup peaches, peel and dice
- 3 Tb sugar 37g
- 2 Tb brown sugar 26g
- 2-3 Tb bourbon optional
- 1/2 tsp lemon juice
- 1/4 tsp ground cinnamon
- pinch nutmeg
- 1 tsp vanilla
- 1 tsp cornstarch
- 1 tsp water
Brown Butter Cookies
- 8 Tb butter room temperature
- 1 cup sugar 213g
- 1 egg
- 1 tsp vanilla
- 1 and 1/4 cups all-purpose flour 150g
- 3/4 cup quick cooking oats 67g
- 1/2 tsp baking soda
- 1/2 tsp salt
Frosting
- 2 Tb vanilla Greek yogurt or butter room temperature
- 2 ounces cream cheese room temperature
- 3/4 cup powdered sugar
- 1/8 tsp salt
- 1/2 tsp vanilla
Instructions
Peach Compote
- Cook peaches, sugars, bourbon (optional), lemon juice, cinnamon and nutmeg over medium heat in a pot. Gently stir for about 10 minutes.
- In a small bowl, stir the cornstarch and water. Add to peaches. Stir and cook 2 minutes. Take off of the heat and add vanilla. Allow to cool and store in fridge.
Cookies
- In a pot with a stainless steel or white bottom, heat only 4 Tablespoons of the butter over medium heat. Swirl once in a while. Once you can smell the brown butter and brown bits form, take it off of the burner. Cool 30 minutes.
- Add room temperature browned butter and the other 4 Tb. butter to a bowl. Add brown sugar. Beat together 1-2 minutes on medium. Add egg, vanilla. Beat until combined.
- In large bowl, whisk together the flour, oats, cinnamon, baking soda and salt. Add to mixing bowl. Mix on low until combined.
- Scoop in 1-2 Tb size portions onto a lined cookie sheet. Flatten the cookies slightly with greased spatula or bottom of a glass. Freeze until ready to bake.
- Preheat oven to 350 degrees. Bake 8-10 minutes if room temperature. Bake 10-13 minutes if from frozen. They will be golden brown on the edges.
Frosting
- With a fork, beat the yogurt (or butter) and cream cheese. Add the powdered sugar. Add salt and vanilla. Whisk with a fork until fluffy.
Assembly
- Once the cookies are cooled to room temperature. Spread the frosting with an offset spatula. Using a slotted spoon, place a dollop of peaches in the middle. Serve room temperature. Store in the fridge 1-2 days.
- The first day the cookies are crispy. The second day they get softer. We liked them both ways!
Notes
