Love peach cobbler but want something handheld? Peach Cobbler Cookies combine all the flavors of the classic dessert—sweet, spiced peaches, buttery crumble, and a hint of vanilla—into a soft, chewy cookie. These cookies are perfect for summer gatherings, potlucks, or whenever you’re craving the taste of fresh peaches in a fun, portable form.
Why You’ll Love This Recipe
- Cobbler in Cookie Form: All the best parts of peach cobbler in a bite-sized treat.
- Soft and Chewy Texture: Perfectly balanced for dessert or a snack.
- Fresh Peach Flavor: Incorporates real peaches for a burst of sweetness.
- Customizable: Add a streusel topping or drizzle for extra flair.
- Easy to Make: Simple steps that deliver big flavor.
Ingredients
For the Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup fresh or canned peaches, finely diced (if using canned, drain well)
Optional Topping
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Directions
Step 1: Prepare the Dough
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 3: Fold in the Peaches
- Gently fold in the diced peaches, ensuring they are evenly distributed throughout the dough.
Step 4: Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
Step 5: Preheat the Oven and Prepare Topping
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- If using the cinnamon-sugar topping, mix the sugar and cinnamon in a small bowl.
Step 6: Scoop and Bake
- Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- If desired, roll the tops of the dough balls in the cinnamon-sugar mixture before placing them on the baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
Step 7: Cool and Glaze (Optional)
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies.
Kitchen Equipment Needed
- Electric mixer
- Mixing bowls
- Cookie scoop or tablespoon
- Parchment-lined baking sheets
- Wire rack
Serving and Storage Tips
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for a cobbler-inspired treat.
- Pair with coffee or tea for a delightful afternoon snack.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extend freshness by storing in the fridge for up to 5 days.
- Freezer: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding an extra minute or two to the bake time.
Variations
- Streusel Topping: Sprinkle a crumbly mixture of brown sugar, flour, and butter on top before baking for a more cobbler-like finish.
- Peach Jam Swirl: Add a teaspoon of peach jam to the center of each cookie before baking for a fruity burst.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make the cookies gluten-free.
- Spiced Upgrade: Add a pinch of ground ginger or cardamom for a deeper spice profile.
Helpful Notes
- Use ripe, firm peaches for the best flavor and texture. If they’re overly juicy, pat them dry with a paper towel before folding them into the dough.
- Chill the dough to prevent the cookies from spreading too much during baking.
- For uniform-sized cookies, use a cookie scoop for portioning.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use real vanilla extract for the most authentic flavor in your baked goods.”
- Chef Mary Berry: “For perfectly soft cookies, avoid overbaking—they should look slightly underdone in the center when removed from the oven.”
- Chef Giada De Laurentiis: “Enhance fruit flavors by adding a small pinch of salt—it balances the sweetness and brings out the natural flavors.”
Frequently Asked Questions
1. Can I use frozen peaches?
Yes! Thaw and drain them thoroughly before dicing and adding to the dough.
2. What can I substitute for fresh peaches?
Canned peaches (drained) or peach preserves can work in a pinch.
3. Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance. Keep it covered in the refrigerator until ready to bake.
4. How do I keep the cookies soft?
Store with a slice of bread in the container—the moisture from the bread will keep the cookies soft.
5. Can I double the recipe?
Absolutely! This recipe scales well for larger batches.
Peach Cobbler Cookies are a delightful way to enjoy the flavors of summer in cookie form. With their warm spices, fresh peaches, and soft texture, they’re sure to be a favorite. Try them today for a sweet, comforting treat!