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Peach Cobbler Cookies Recipe

Peach Cobbler Cookies Recipe: A Chewy Summer Sensation

Peach Cobbler Cookies Recipe blends Southern peach cobbler flavors into a chewy cookie delight, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour or whole wheat for nuttier taste
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1 teaspoon Salt sea salt for gourmet touch
  • 0.5 cups Unsalted Butter coconut oil can be dairy-free substitute
  • 0.5 cups Granulated Sugar coconut sugar for lower GI alternative
  • 0.5 cups Brown Sugar light or dark based on preference
  • 1 large Egg flaxseed meal and water for vegan version
  • 1 teaspoon Vanilla Extract pure vanilla is best
  • 1 cup Diced Fresh Peaches or frozen/canned peaches, drained
  • 1 teaspoon Ground Cinnamon nutmeg as aromatic variation
For the Topping
  • 2 tablespoons Granulated Sugar optional but recommended

Equipment

  • Oven
  • mixing bowls
  • hand mixer
  • Baking Sheets
  • Parchment paper
  • spatula
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
  3. In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract to the mixture, blending until fully combined.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the diced peaches.
  7. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
  8. Combine the granulated sugar and ground cinnamon in a small bowl; sprinkle over cookie dough mounds.
  9. Bake for 12-15 minutes or until golden brown around the edges.
  10. Cool on the sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

Chill cookie dough for at least 30 minutes to prevent spreading during baking. Store in an airtight container at room temperature for up to 1 week.

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