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Made With
Makes
2 Cookies
Peach Cobbler Snickerdoodle Pizza Cookie. Warm peach filling with a dash of crumble topping. A perfect companion to the cinnamon sugar base of the Snickerdoodle pizza cookie.
Ingredients
CRUMBLE TOPPING
- 4 tablespoon Salted Butter
- 1 cup Light Brown Sugar
- 1 teaspoon All-Purpose Flour
PEACH FILLING
- 2 teaspoon Frozen Peaches
- 1/3 cup Brown Sugar
- 1/4 teaspoon Ground Cinnamon
- 3 tablespoon Salted Butter
- 1 1/2 teaspoon Cornstarch
ICING
- 3 tablespoon Milk
- 1/2 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
Preparation
Crumble Topping: Preheat oven to 375°F.
Melt 3 tablespoon butter and allow to cool. Combine flour and brown sugar in a mixing bowl. Add melted butter and blend. Do not over mix. Spread the crumbs onto a parchment lined sheet pan and bake for 3-4 minutes, until the crumbs turn golden brown. Allow to cool.
Filling: Place the filling ingredients into a medium saucepan. Cook over medium heat, stirring frequently, until the sauce starts to bubble.
Stir continuously for 4 minutes, until the sauce thickens and reduces. Set aside and allow to cool.
Icing: Mix milk and powdered sugar until smooth.
Place thawed Snickerdoodle Cookie in an 8” skillet. Press cookie into skillet creating a well.
Final Prep Instructions:
Spread 1/2 Cup cooled peach filling over cookie.
Sprinkle 1/4-1/2 Cup Crumble over the filling.
Bake thawed cookie in preheated 450 degrees oven for 2 minutes.
Drizzle 1/4 Cup Icing over cookie and serve.
