Peach Cobbler Cookies a soft, chewy cookies bursting with juicy peaches and warm cinnamon, capturing all the comforting flavors of classic peach cobbler in a delightful handheld treat.
Why You’ll Love These Peach Cobbler Cookies
These Peach Cobbler Cookies are a standout Summer Dessert:
- Portable Comfort: All the flavors of peach cobbler in a convenient cookie form.
- Fresh and Fruity: Juicy peaches add natural sweetness and a burst of flavor.
- Quick to Bake: Ready in just 30 minutes with simple ingredients.
- Cozy Texture: Oats and cinnamon create a rustic, chewy bite.
- Versatile: Great for sharing or savoring solo with a cup of tea.
- I bake these Summer Dessert cookies when peaches are in season, and their warm, fruity aroma fills my kitchen with joy!
Ingredients for Peach Cobbler Cookies
Here’s what you’ll need for Peach Cobbler Cookies (makes 18 cookies):
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced (or canned, drained)
- ½ cup old-fashioned oats
- ¼ cup chopped pecans (optional)
Ingredient Tips:
- Peaches: Fresh, ripe peaches for best flavor; pat dry to reduce moisture.
- Oats: Old-fashioned for texture; avoid instant oats to prevent mushiness.
- Butter: Softened for easy creaming; unsalted to control flavor.
- Cinnamon: Freshly ground for a warm, aromatic kick.
- Pecans: Optional for crunch; swap with walnuts or omit for nut-free.
Directions for Peach Cobbler Cookies
Let’s bake these delightful Peach Cobbler Cookies!
Preheat Oven
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
In a medium bowl, I whisk 1 cup flour, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt, then set aside.
Cream Wet Ingredients
In a large bowl, I cream ¼ cup softened butter, ¼ cup granulated sugar, and ¼ cup brown sugar until light and fluffy, about 2–3 minutes, using a mixer.
Add Egg and Vanilla
I beat in 1 egg and 1 tsp vanilla extract until fully combined and smooth.
Combine Mixtures
I gradually add the dry ingredients to the wet, mixing gently until just combined to keep the dough tender.
Fold in Add-Ins
I gently fold in 1 cup diced peaches, ½ cup old-fashioned oats, and ¼ cup chopped pecans (if using), ensuring not to overmix.
Shape and Bake
Using a tablespoon, I drop rounded dough portions onto the baking sheet, spacing them 2 inches apart. I bake for 12–15 minutes, until edges are golden and centers are set.
Cool and Serve
I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition
- Prep Time: 15 minutes
- Bake Time: 12–15 minutes
- Total Time: ~30 minutes
- Servings: 18 cookies
- Calories: ~130 kcal per cookie
- Macros per Serving: 18g carbs, 2g protein, 6g fat, 1g fiber
Variations for Peach Cobbler Cookies
Try these twists on Peach Cobbler Cookies:
- Nut-Free: Skip pecans for a simple, fruit-forward Summer Dessert.
- Coconut Crunch: Add ¼ cup shredded coconut for a tropical vibe.
- White Chocolate: Fold in ¼ cup white chocolate chips for a sweet contrast.
- Graham Cracker Swap: Replace half the oats with crushed graham crackers for a cobbler-like crust.
- Vegan: Use plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan-friendly version.
Serving Ideas:
- Serve with iced tea or lemonade for a refreshing Summer Dessert.
- Pack for picnics or beach days as a portable treat.
- Pair with vanilla ice cream for an indulgent cobbler-inspired dessert.
Storage
I store Peach Cobbler Cookies in an airtight container at room temperature for up to 3 days, adding a slice of bread to maintain softness. For longer storage, I freeze them in a zip-top bag for up to 2 months, thawing at room temperature or warming in a 300°F (150°C) oven for 5 minutes to refresh their texture.
FAQs About Peach Cobbler Cookies
Can I use frozen peaches in Peach Cobbler Cookies?
Yes, I thaw and pat dry frozen peaches for this Summer Dessert to avoid excess moisture in the dough.
Can I make this Summer Dessert vegan?
I swap butter for plant-based butter and use a flax egg for a vegan-friendly version, adjusting for slight texture changes.
How do I keep peaches from making the dough too wet?
I pat diced peaches dry with a paper towel before adding them to the dough.
Can I use quick oats instead of old-fashioned?
I use quick oats if needed, but old-fashioned oats provide better texture in Peach Cobbler Cookies.
Can I double the recipe?
I double all ingredients and bake in batches, keeping the baking time the same for perfect cookies.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
I really enjoy how Peach Cobbler Cookies combine fruity freshness and cozy spices in such a simple cookie. They’re a perfect way to savor seasonal peaches or bring a comforting homemade treat to any occasion. Whether for a snack, dessert, or to share with friends, these cookies hit all the right notes. I hope you find them as delicious and satisfying as I do.
Peach Cobbler Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh peaches peeled and diced (or canned, drained)
- 1/2 cup old-fashioned oats
- 1/4 cup chopped pecans optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the diced peaches, oats, and pecans if using, being careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a nut-free version, omit the pecans or substitute with walnuts if preferred.
- Use canned peaches if fresh are unavailable, but be sure to drain well.
- Adding shredded coconut or substituting half the oats with crushed graham crackers adds extra texture.
- Mixing in white chocolate chips creates a sweet contrast.
- Store cookies in an airtight container at room temperature for up to 3 days with a slice of bread to keep them soft.
- Freeze for up to 2 months; reheat gently in the microwave or oven to refresh softness.
- Pat diced peaches dry before folding in to prevent excess moisture.
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