Peach Cobbler Cookies

Peach Cobbler Cookies offer a delicious take on the beloved Southern dessert. These soft and chewy treats are packed with juicy peaches, a touch of warm cinnamon, and a hint of vanilla.

Topped with a buttery crumble, they bring all the comforting flavors of peach cobbler into a delightful, handheld form. Ideal for summer get-togethers or a cozy indulgence year-round!

Why You’ll Love This Recipe

These Peach Cobbler Cookies bring the warm, comforting flavors of a classic peach cobbler into a soft, chewy cookie.

With juicy peaches, a hint of cinnamon, and a buttery crumb topping, every bite is bursting with homemade goodness.

They’re easy to make, require simple ingredients, and are perfect for any occasion—whether you’re enjoying them with a cup of coffee or sharing them with friends.

Plus, they can be made ahead and stored for later, making them a convenient and delicious treat!

Ingredients

For the Cookies:

• ½ cup (1 stick) unsalted butter, softened
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• ¾ cup diced fresh peaches (or well-drained canned peaches)

For the Crumb Topping:

• ¼ cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp unsalted butter, cold and cubed
• ¼ tsp ground cinnamon

Instructions

Preheat the Oven:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare the Crumb Topping:

1. In a small bowl, mix the flour, sugar, and cinnamon. Cut in the cold butter using a fork or your fingertips until the mixture resembles coarse crumbs. Set aside.

Make the Cookie Dough:

1. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
2. Add the egg and vanilla extract, mixing until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Gently fold in the diced peaches.

Shape and Top the Cookies:

1. Scoop the dough into 1 ½-inch balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving about 2 inches between them.
2. Lightly flatten each cookie and sprinkle with the crumb topping.

Bake:

1. Bake for 12–14 minutes, or until the edges are lightly golden. The centers may seem slightly underbaked but will firm up as they cool.
2. Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack.

Serve and Store:

1. Enjoy warm or at room temperature.
2. Store leftovers in an airtight container for up to 3 days.
3. To freeze, store in an airtight container for up to 2 months. Thaw at room temperature before serving.

Notes:

• For enhanced peach flavor, add ½ tsp almond extract to the dough.
• Ensure canned peaches are thoroughly drained and patted dry to prevent excess moisture.
• If you prefer a crispier texture, bake for an extra 1–2 minutes.

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