Description
These peach cobbler cookies are a soft, chewy treat inspired by the classic dessert. Made with juicy peaches, warm spices, and a hint of buttery crumble, they’re perfect for summer gatherings or as a sweet indulgence any time of year.
Ingredients
Units
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For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 cup diced fresh peaches (or canned peaches, drained and patted dry)
For the Crumb Topping:
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, cold and cubed
- 1/4 tsp ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the Crumb Topping:
- In a small bowl, mix the flour, sugar, and cinnamon. Add the cold butter and use a fork or your fingers to combine until the mixture resembles coarse crumbs. Set aside.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced peaches.
- Shape and Top the Cookies:
- Scoop the dough into 1 1/2-inch balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Lightly press each cookie down and sprinkle with a bit of the crumb topping.
- Bake:
- Bake for 12–15 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will set as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- Serve:
- Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Notes
- For even more peach flavor, add 1/2 tsp almond extract to the dough.
- If using canned peaches, make sure they are well-drained and patted dry to prevent excess moisture.
- These cookies can be frozen for up to 2 months—just thaw at room temperature before serving.