Hey y’all! If you’re looking for a sweet treat that combines the comfort of a classic peach cobbler with the convenience of a cookie, you’re in the right place. These Peach Cobbler Cookies are luscious, filled with juicy peaches, and packed with cinnamon goodness. Perfect for summer gatherings, afternoon snacks, or just because. Let’s get cooking!
Why You’ll Love This
- Quick and easy to make, perfect for busy days.
- Uses fresh, juicy peaches for authentic flavor.
- The perfect blend of crispy edges and soft, chewy centers.
- Ideal for sharing at picnics or potlucks.
- A delightful twist on the traditional peach cobbler dessert.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups diced fresh peaches
- 1/2 cup chopped pecans (optional)
Instructions
Prepare the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the Peaches
- Fold in the diced peaches and pecans, if using.
Bake the Cookies
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- If you’re using canned peaches, ensure they are well-drained to avoid excess moisture (source).
- These cookies freeze well; just make sure they’re fully cooled before storing in airtight containers.
- For a spicier kick, add a dash of ginger along with the cinnamon.
Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan: Use vegan butter and flax eggs instead of regular eggs.
- Nut-Free: Omit the pecans for a purely peachy experience.
Required Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Storage Instructions
Store Peach Cobbler Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Suggested Pairings
Enjoy these cookies with a scoop of vanilla ice cream or a warm cup of coffee. They also pair well with a chilled glass of milk.
Pro Tips for Peach Cobbler Cookies
- For even baking, make sure all cookies are roughly the same size.
- Chill the dough for at least 30 minutes for thicker cookies.
- Use a cookie scoop for uniform size and shape (source).
FAQ
- Can I use frozen peaches? Yes, thaw them first and pat dry to remove excess moisture.
- What should I do if my cookies spread too much? Chill the dough before baking and ensure your oven is at the correct temperature.
- Can I add other spices? Absolutely! Try adding a pinch of cardamom or ginger for additional spice.