Print

Peach Cobbler Cookies

Peach Cobbler Cookies
Print Recipe

Peach Cobbler Cookies combine the juicy sweetness of fresh peaches with warm cinnamon spices and a buttery, tender cookie crumb. This easy-to-make recipe delivers nostalgic peach cobbler flavors in a perfectly textured, portable cookie form, ideal for snacks, dessert, or lunchboxes. With straightforward ingredients and simple steps, it’s a versatile treat that suits bakers of all levels.

Ingredients

Scale

Fresh Ingredients

  • 2 cups fresh ripe but firm peaches, peeled and finely chopped
  • 1 large egg
  • 1 teaspoon vanilla extract

Wet Ingredients

  • 1/2 cup unsalted butter, softened

Sugars

  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Peaches: Peel, pit, and finely chop fresh peaches. Gently pat them dry with paper towels to remove excess moisture, preventing soggy dough and ensuring a perfect cookie texture.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a rich, tender base for the cookies.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth and fully combined, adding aroma and moisture to the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt for even distribution of leavening and spices.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed wet ingredients, folding gently until just combined. Avoid overmixing to maintain tender cookies.
  6. Fold in Peaches: Carefully fold the chopped peaches into the dough, distributing them evenly without breaking them up, to preserve bursts of juicy sweetness.
  7. Bake to Perfection: Scoop rounded spoonfuls of dough onto a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until cookies have golden edges and soft centers. Rotate baking sheet halfway through baking for even cooking.

Notes

  • Use firm, slightly underripe peaches to hold shape and prevent sogginess.
  • Chill the dough for at least 30 minutes before baking to avoid spreading.
  • Measure flour using the spoon-and-level method to prevent dense cookies.
  • Do not overbake; cookies should have set edges and soft centers.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.
  • Freeze unbaked dough balls up to 3 months, bake from frozen adding extra 2-3 minutes.
  • Warm cookies briefly before serving to revive softness.

Nutrition

Keywords: Peach Cobbler Cookies, peach cookies, fruit cookies, cinnamon cookies, summer dessert, gluten-free cookies, peach dessert

Find it online: https://emillycooks.com/peach-cobbler-cookies/