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Peach Cobbler Cookies

Delightful cookies that capture the flavors of peach cobbler, perfect for busy days and any time of year.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Butter makes everything better!
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon For warm, cozy flavor
  • 1 1/2 cups fresh peaches, peeled and diced Can use frozen if necessary
For the Cinnamon Sugar Topping
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Method
 

Prepping Your Kitchen (and Ingredients)
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, along with the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add this mixture to the wet ingredients, mixing until just combined.
  5. Gently fold in the diced peaches, being careful not to overmix.
Baking Time!
  1. Using a cookie scoop (or a spoon), drop generous balls of cookie dough onto a lined baking sheet, spacing them about 2 inches apart.
  2. In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle a pinch on each cookie before popping them into the oven.
  3. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Finishing Touches
  1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Fresh peaches are ideal but frozen can also be used. Customize with nutmeg or ginger for a unique twist. Store leftovers in an airtight container at room temperature for up to a week or freeze for longer.