Get the best of both worlds with Peach Cobbler Cookies—a delightful fusion of juicy peach cobbler flavors in the form of a soft, chewy cookie. These cookies are perfect for summer, and they’re sure to bring a smile to anyone who takes a bite.
INGREDIENTS- Unsalted butter: 1 cup, softened for creaming with sugars
- Granulated sugar: 1 cup, for sweetness
- Brown sugar: 1/2 cup, packed, adds richness and moisture
- Eggs: 2 large, helps bind the dough and adds structure
- Vanilla extract: 1 teaspoon, enhances the flavor
- All-purpose flour: 3 cups, provides structure
- Baking powder: 1 teaspoon, helps the cookies rise
- Baking soda: 1/2 teaspoon, helps the cookies spread evenly
- Salt: 1/2 teaspoon, to balance the sweetness
- Ground cinnamon: 1 teaspoon, adds a warm, spiced flavor
- Diced peaches: 1 1/2 cups, fresh or canned (drained) for bursts of peach flavor
- White chocolate chips: 1/2 cup, optional, for added sweetness and texture
- Step 1:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Step 4:
- Gently fold in the diced peaches and white chocolate chips (if using).
- Step 5:
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 6:
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Step 7:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.
- Serve these cookies with a cold glass of milk or a warm cup of tea for the ultimate treat.
- Store in an airtight container for up to 3-4 days, or freeze for longer storage.
- If using canned peaches, make sure they are drained thoroughly to avoid excess moisture in the dough.
- You can skip the white chocolate chips or substitute them with nuts for a different twist.
Tips from Well-Known Chefs
- Chef Carla Hall recommends sprinkling a little extra cinnamon-sugar on top of the cookies before baking for an added burst of flavor and crunch.
If you enjoy this recipe, you may also like Caramel Pecan Banana Cake.
