Description
Irresistible peach cobbler cookies made easy soft, buttery, and filled with juicy peach flavor. Perfect for family, freezer, or fun!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional but cozy)
- 1 to 1½ cups diced fresh or frozen peaches (peeled, thawed, and patted dry if frozen)
- Optional: cinnamon-sugar for topping (1 tbsp sugar + ½ tsp cinnamon)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Gently fold in diced peaches.
- Scoop dough onto baking sheets, spacing cookies 2 inches apart.
- Sprinkle tops with optional cinnamon-sugar.
- Bake for 10–13 minutes, or until edges are lightly golden and centers look set but soft.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy warm or cooled.
Notes
- Peaches: Use ripe, firm peaches. If using frozen, thaw and pat dry before folding into dough.
- Freezing: Dough balls can be frozen for up to 2 months. Bake straight from frozen—just add 1–2 minutes to bake time.
- Variations: Add chopped pecans, swap butter for plant-based alternative, or try a brown butter version for extra depth.
- Mini version: Scoop with teaspoon and reduce baking time to 8–9 minutes for bite-sized cookies.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg