Description
These Peach Cobbler Cookies combine the comforting flavors of a classic peach cobbler with the convenience of a cookie. Soft and tender, they feature diced fresh or canned peaches and optional white chocolate chips, spiced with cinnamon and nutmeg, then baked to perfection with a cinnamon-sugar topping for an extra touch of sweetness.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup finely diced fresh or canned peaches (drained)
- ½ cup white chocolate chips (optional)
- ¼ teaspoon nutmeg (optional)
Topping (optional)
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with both the granulated and brown sugars until the mixture becomes light and fluffy, creating a smooth base for the cookies.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture, beating well until all ingredients are fully combined and the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg if using. This ensures even distribution of leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently and mix just until combined, careful not to overmix, to keep the cookies tender.
- Fold in Peaches and Chips: Gently fold in the finely diced, drained peaches and white chocolate chips if using, evenly distributing them throughout the dough.
- Portion Dough: Using a tablespoon, scoop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Add Topping: If desired, sprinkle each cookie dough portion with a mixture of 2 tablespoons brown sugar and ½ teaspoon cinnamon for a sweet, spiced crust.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10–12 minutes or until the cookie edges turn lightly golden, indicating doneness.
- Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to allow them to set before transferring to a wire rack to cool completely for best texture.
Notes
- Use firm, ripe peaches to avoid excess moisture in the dough which can affect cookie texture.
- If using canned peaches, be sure to drain well and pat dry before adding to the dough.
- These cookies are best enjoyed fresh on the day they are baked for optimal flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
