Why You’ll Love This Recipe
- Fusion of Flavors: Enjoy the sweet, juicy taste of peaches paired with warm cinnamon in every bite.
- Easy Preparation: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
- Versatile Treat: Perfect for summer gatherings, afternoon snacks, or as a sweet ending to any meal.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced fresh peaches
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced peaches.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- In a small bowl, mix together the ground cinnamon and 1/4 cup granulated sugar. Sprinkle the cinnamon-sugar mixture over the cookie dough.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Yield: Approximately 24 cookies
- Preparation Time: 15 minutes
- Cooking Time: 12-15 minutes
- Total Time: About 30 minutes
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use plant-based butter alternatives.
- Spice It Up: Add a pinch of nutmeg or ginger for additional warmth.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Store in a freezer-safe container for up to a month. Thaw at room temperature before serving.
- Reheating: Warm in a preheated oven at 300°F (150°C) for 5 minutes to refresh their texture.
FAQs
1. Can I use canned peaches instead of fresh ones?
Yes, but ensure they are well-drained to prevent excess moisture in the dough.
2. How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help control spreading.
3. Can I add nuts to this recipe?
Absolutely! Chopped pecans or walnuts would add a delightful crunch.
4. What if I don’t have cinnamon on hand?
You can omit it or substitute with a smaller amount of nutmeg or allspice.
5. Are these cookies suitable for vegans?
With appropriate substitutions like plant-based butter and egg replacers, they can be made vegan-friendly.
6. Can I use frozen peaches?
Yes, thaw and drain them thoroughly before incorporating into the dough.
7. How can I make the cookies chewier?
Slightly underbaking them and using more brown sugar can enhance chewiness.
8. Is it necessary to peel the peaches?
Peeling is recommended for a smoother texture, but it’s based on personal preference.
9. Can I double the recipe?
Yes, simply double all the ingredients accordingly.
10. What’s the best way to measure flour for this recipe?
Spoon the flour into your measuring cup and level it off with a knife to avoid packing in too much flour.
Conclusion
Peach Cobbler Cookies offer a delightful twist on a classic dessert, bringing the comforting flavors of peach cobbler into a convenient, shareable form. Whether enjoyed fresh out of the oven or saved
Peach Cobbler Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Peach Cobbler Cookies are the perfect fusion of classic Southern dessert flavors and the convenience of cookies. These handheld treats feature juicy peaches, warm cinnamon, and a buttery texture, making them a versatile addition to summer gatherings, snacks, or any sweet occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced fresh peaches
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture until combined.
- Gently fold in the diced peaches.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Mix cinnamon with 1/4 cup sugar and sprinkle over the cookie dough.
- Bake for 12-15 minutes until edges are golden brown.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, underbake slightly and use more brown sugar.
- Chilling the dough before baking can help control spreading.
- Substitute fresh peaches with canned or frozen peaches (well-drained) if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
