Description
These Irresistible Peach Cobbler Cookies are a delightful fusion of soft, buttery cookies bursting with juicy peaches and warm spices, topped with a hint of crunchy graham cracker crumbs. Perfect for summer dessert lovers looking for a fruity, comforting treat reminiscent of classic peach cobbler.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Add-ins
- 1 1/2 cups diced fresh or canned peaches (drained and patted dry)
- 1/2 cup white chocolate chips (optional)
- 1/2 cup crushed graham crackers
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, followed by the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly distributed.
- Mix dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing and tough cookies.
- Fold in peaches and add-ins: Gently fold in the diced peaches, white chocolate chips if using, and the crushed graham crackers, making sure the peaches remain intact and evenly dispersed.
- Portion cookies: Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the best texture.
Notes
- Fresh peaches provide the best flavor and texture, but well-drained canned or thawed frozen peaches are good substitutes if fresh ones are not available.
- For an extra cobbler-inspired touch, sprinkle additional crushed graham cracker crumbs on top of the cookie dough balls before baking.
- Optional white chocolate chips add a creamy sweetness but can be omitted for a more traditional peach cobbler flavor.
- Be sure to thoroughly drain and pat peaches dry to prevent excess moisture which can affect cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
