Peach Cobbler Cookies
Delightful cookies that bring the classic flavors of peach cobbler into a convenient treat, featuring soft and chewy texture with juicy peach goodness and warm spices.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour Sifted for best results
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt Enhances flavor
- ½ teaspoon ground cinnamon Adds warmth
- ¼ teaspoon ground nutmeg For added spice
Wet Ingredients
- ½ cup unsalted butter, softened For creaminess
- ½ cup brown sugar, packed Adds moisture
- ¼ cup granulated sugar
- 1 large egg For binding
- 1 teaspoon vanilla extract Enhances flavor
Mix-ins
- 1 cup fresh peach, peeled and diced Best when ripe
- ½ cup rolled oats
- ½ cup chopped nuts (optional) Pecans or almonds for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this dry mix aside.
- In a mixing bowl, cream the softened butter with both sugars until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, mixing until well combined.
- Gradually add the dry mixture to the wet mixture, stirring until just combined, being careful not to over-mix.
Mixing
- Fold in the diced peaches, rolled oats, and chopped nuts (if using). Ensure the mix is evenly distributed without breaking down the peaches too much.
Baking
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For best flavor, use ripe peaches. Store cookies in an airtight container at room temperature for 3-5 days. For longer storage, wrap individually and freeze for up to 3 months.