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Perfect Brown Butter Peach Thumbprint Cookies with Sea Salt

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These thumbprint cookies combine nutty brown butter dough with a fresh peach filling and a sprinkle of flaky sea salt, creating a sweet and salty summer treat with crisp edges and a tender center.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh peaches, peeled and finely chopped or mashed
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon fresh lemon juice
  • Flaky sea salt, for sprinkling on top

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. After 5-7 minutes, when nutty aroma and brown specks appear, remove from heat and transfer to a heatproof bowl to cool for about 10 minutes until warm but not hot.
  2. In a large mixing bowl, combine 3/4 cup granulated sugar, 1/4 cup light brown sugar, and the warm browned butter. Beat with an electric mixer or whisk until combined and slightly fluffy.
  3. Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until smooth.
  4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add dry ingredients to wet mixture, folding gently with a wooden spoon or spatula until just combined. Avoid overmixing.
  5. In a small bowl, mix 1 cup finely chopped fresh peaches, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1 teaspoon fresh lemon juice. Mash lightly to release juices but keep some texture.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Scoop dough portions about 1 1/2 tablespoons (20g) each and roll into balls. Place on baking sheet about 2 inches apart. Use thumb or melon baller to make indentation in center of each cookie.
  8. Spoon about 1/2 teaspoon peach filling into each indentation. Bake for 12-15 minutes until edges are golden and filling is bubbly. Avoid overbaking.
  9. Immediately after removing from oven, sprinkle a small pinch of flaky sea salt on top of each cookie. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

If dough is too soft to shape, chill in fridge for 10 minutes. Rotate baking sheets halfway through baking for even cooking. Use fresh peaches for best texture and flavor; frozen or canned peaches can be used if well drained. Flaky sea salt adds a delicate crunch and balances sweetness. Dough can be chilled up to 24 hours before baking to improve shape retention.

Nutrition

Keywords: brown butter cookies, peach thumbprint cookies, summer cookies, sea salt cookies, easy homemade treats, peach desserts, thumbprint cookies

Find it online: https://twirltaste.com/perfect-brown-butter-peach-thumbprint-cookies-with-sea-salt-recipe-for-easy-homemade-treats/