These Easy Peach Cobbler Cookies are like sunshine on a plate! With sweet peaches and a hint of cinnamon, they’re soft, chewy, and oh-so-delicious.
Just scoop, bake, and enjoy! I love having these fresh cookies with a scoop of ice cream on top. It’s like having dessert and cozy peach cobbler all in one bite! 🍑🍪
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and moisture to your cookies. If you’re out, you can use margarine or even coconut oil, but the flavor will change slightly. I prefer unsalted butter to keep control over the saltiness.
Peaches: Fresh peaches are best, but if they’re not in season, canned peaches work great too. Just make sure they’re well-drained. For a twist, you could substitute with diced apricots or nectarines.
Granulated and Brown Sugar: Both sugars provide sweetness and texture. If you want a less sweet cookie, reduce the sugar a bit. You can also use coconut sugar for a different flavor profile.
How Do You Get the Perfect Dough Consistency?
The consistency of your dough is crucial for cookies that bake nicely. To achieve the perfect texture, follow these tips:
- Make sure your butter is softened but not melted; this keeps the cookies fluffy.
- Mix until just combined when adding dry ingredients; overmixing can lead to tough cookies.
- The dough should be sticky but hold its shape. If it’s too wet, add a tablespoon of flour at a time until you reach the right consistency.
By following these insights and techniques, you’ll create cookies that are soft, chewy, and bursting with peach flavor, just like a cozy peach cobbler! Enjoy your baking adventure!
Easy Peach Cobbler Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh peach pieces, peeled and diced (or canned peaches, drained)
- 1/4 cup granulated sugar (for cinnamon sugar)
- 1 tsp ground cinnamon (for cinnamon sugar)
Time Needed:
This recipe will take about 15 minutes for prep time and around 12-15 minutes for baking. You’ll want to allow an additional 5 minutes for cooling on the baking sheet. In total, plan for about 40 minutes from start to enjoying these delightful cookies!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. While it’s heating, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butters and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and light brown sugar. Using a hand mixer or a whisk, mix until the mixture is light and fluffy. This step helps to incorporate air into the dough for a nice fluffy cookie.
3. Add the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for that delicious flavor everyone loves!
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing until everything is just combined. Be careful not to overmix!
5. Fold in the Peach Pieces:
Gently fold in the diced peach pieces using a spatula or wooden spoon, ensuring they’re evenly distributed without breaking them up too much.
6. Prepare the Cinnamon Sugar Coating:
In a small bowl, mix together the 1/4 cup of granulated sugar and the ground cinnamon. This will give your cookies a lovely flavor and a beautiful topping.
7. Shape the Cookies:
Using a cookie scoop or tablespoon, shape the dough into balls and roll each one in the cinnamon sugar mixture until well coated.
8. Bake:
Place the coated dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Then, use your thumb or the back of a spoon to make a small indentation in the center of each cookie. For an extra touch, place a little peach piece in the indentation if you like!
9. Cool and Enjoy:
Bake your cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden and the centers are set. Once baked, remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Peach Cobbler Cookies with a cold glass of milk or a scoop of vanilla ice cream for a delightful treat!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches, but make sure to thaw them first and drain any excess liquid to avoid soggy cookies. Pat them dry with paper towels before adding to the cookie dough for the best results.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that the blend contains xanthan gum or add it separately, as it’s essential for binding!
Can I Prepare the Cookie Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just roll the dough into balls, chill, and bake when you’re ready. If you freeze them, you can directly bake them from frozen—just add a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to thaw them in the fridge or at room temperature before enjoying!
