Peach Cobbler Cookies
These cookies combine the flavors of peach cobbler in a delicious cookie form.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Salted butter can be used; skip extra salt.
- 1 cup light brown sugar, packed Dark brown sugar can be used.
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract Maple can be used as a substitute.
- 2 ¾ cups all-purpose flour Whole wheat can be mixed in.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon Saigon cinnamon is recommended.
- 1 ½ cups diced fresh peaches Drained canned peaches can be used.
- ½ cup quick oats Old-fashioned oats add more chew.
Optional Add-ins
- 1 handful chopped pecans or walnuts Omit if preferred.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar until smooth. Add in the eggs and vanilla, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced peaches and oats. If using, add the chopped nuts.
- Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes or until the edges are golden.
- Allow the cookies to cool for a few minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container for up to a week.