Description
Delight in the sweet flavors of summer with these Peach Cobbler Cookies. Soft and chewy with tender chunks of fresh peaches, warm cinnamon, and a hint of vanilla, these cookies combine the classic taste of peach cobbler in a convenient, handheld treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh peaches, peeled and diced (or canned, drained)
- 1/2 cup old-fashioned oats
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This helps evenly distribute the leavening agents and spices throughout the dough.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated and brown sugars until the mixture becomes light and fluffy, creating a perfect base for your cookie dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined, which adds moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing, which could toughen the cookies.
- Fold in Peaches, Oats, and Pecans: Carefully fold in the diced peaches, old-fashioned oats, and if desired, chopped pecans, ensuring the fruit and mix-ins are evenly distributed throughout the dough without breaking the peaches.
- Shape Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the centers are set, signaling perfectly cooked cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and enhances their texture.
Notes
- Fresh peaches add the best flavor and texture, but canned peaches drained well can be used as an alternative.
- Do not overmix the dough once the peaches are added to keep the cookies tender.
- Chilled dough can be baked later; just add a minute or two to the baking time if the dough is cold.
- For a nut-free version, simply omit the pecans.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
