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–+ servings
Peach Cobbler Cookies

Peach Cobbler Cookies: A Sweet Twist on a Classic Favorite

Delightful Peach Cobbler Cookies blend nostalgic flavors into a portable treat, ensuring sweet summery bliss in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter softened; substitute with coconut oil for dairy-free
  • 3/4 cup Granulated Sugar can be substituted with more brown sugar
  • 3/4 cup Brown Sugar can be replaced with more granulated sugar
  • 2 large Eggs can be substituted with flax eggs for vegan
  • 1 teaspoon Vanilla Extract opt for pure vanilla for best results
  • 2 cups All-Purpose Flour substitute with gluten-free flour blend for gluten-free option
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Flavor
  • 1 teaspoon Cinnamon add according to taste preferences
  • 1/4 teaspoon Nutmeg optional, use sparingly
For the Juicy Filling
  • 2 cups Fresh Peaches can substitute with well-drained canned or frozen peaches
For Texture
  • 1 cup Old-Fashioned Oats using instant oats is an alternative
  • 1 cup Nuts (optional) walnuts or pecans for added crunch

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking sheets
  • Parchment Paper
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions for Peach Cobbler Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Incorporate the eggs one at a time, mixing well after each, and stir in the vanilla extract.
  4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  6. Fold in the diced fresh peaches and oats gently to ensure even distribution.
  7. Drop mounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes until edges are golden brown and centers are slightly soft.
  9. Allow the cookies to cool on the sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 6mgCalcium: 1mgIron: 4mg

Notes

Ripe peaches yield the best flavor. Avoid overmixing the dough for lighter cookies. Store cookies in an airtight container for freshness.

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