Description
These Berry Cobbler Cookies feature a soft, buttery base topped with warm, sweet mixed berry cobbler filling and a crumbly topping, perfect for a delightful dessert that combines the charm of classic cobbler with the ease of cookies.
Ingredients
Cookie Dough
- 1/2 cup salted butter (softened)
- 1/2 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Cobbler Filling
- 2 cups frozen mixed berries (blueberries, blackberries, raspberries)
- 1 cup white granulated sugar
- Squeeze of lemon juice (about half a lemon)
Crumb Topping
- 1/4 cup salted butter (melted)
- 1/2 cup all-purpose flour
- 1/2 cup white granulated sugar
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Make Cookie Dough: In a large mixing bowl, add the softened butter, light brown sugar, and white granulated sugar. Use an electric hand mixer to whisk them for about 2 minutes until smooth and creamy. Add the egg and vanilla extract, whisking for another minute until light and fluffy. Gradually whisk in the all-purpose flour, baking powder, and baking soda until fully combined.
- Shape and Bake Cookies: Using a standard cookie scoop, drop balls of the cookie dough onto a baking sheet. Flatten each ball slightly into a disc shape. Bake the cookies for 12 minutes until lightly golden.
- Create Indentations: When the cookies are baked, remove them from the oven and use the back of a spoon or a small dish to press a small indent into the center of each cookie, making space for the filling.
- Cool Cookies: Transfer the cookies to a wire cooling rack to cool while preparing the filling.
- Prepare Cobbler Filling: In a small pot over medium-high heat, combine the frozen mixed berries and 1 cup of white granulated sugar. Stir occasionally and cook for about 5 minutes until the mixture bubbles and thickens slightly. Add a squeeze of fresh lemon juice and then remove from heat. Let the filling cool for 15 minutes.
- Make Crumb Topping: While the filling cools, mix together the melted butter, all-purpose flour, and 1/2 cup of white granulated sugar until crumbly.
- Assemble Bars: Spoon a tablespoon of the cooled berry cobbler filling into the center indent of each cookie. Sprinkle a generous amount of the crumb topping over the filling.
- Final Cooling: Allow the assembled cookies to cool for an additional 15 minutes so the filling sets slightly before serving.
Notes
- Using frozen berries helps maintain the filling texture without excess water.
- Ensure butter is softened, not melted, for the cookie dough to get the right consistency.
- The crumb topping can be adjusted with more or less sugar for sweetness preference.
- Cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute butter with vegan margarine and adjust accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
