Description
Delightfully soft and tender Peach Cobbler Cookies bursting with fresh diced peaches and warm cinnamon flavor. These cookies combine all the comforting elements of a classic peach cobbler dessert in an easy-to-make handheld cookie form, perfect for snacking or dessert cravings.
Ingredients
Scale
Fresh Ingredients
- 1 cup fresh peaches, diced
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and cinnamon until evenly combined to form the base of the cookie dough.
- Cream Butter and Sugars: In a separate bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, incorporating air for a tender texture. Then beat in the egg and vanilla extract to add moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing gently to form a consistent dough. Fold in the diced fresh peaches carefully to evenly distribute the fruit without breaking them down.
- Portion Cookies: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing each cookie about two inches apart to allow room for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges turn golden brown. Remove from the oven and allow them to cool slightly on the baking sheet before serving to let the cookies firm up.
Notes
- Use fresh, ripe peaches for the best flavor and texture in the cookies.
- If you prefer, frozen diced peaches can be used but make sure to thaw and drain excess moisture before folding in to avoid soggy dough.
- For a dairy-free version, substitute the butter with vegan margarine or coconut oil.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
