Hey there, fellow bakers! Are you ready to sink your teeth into a dessert that’s as sweet as a summer day? Today, I’m thrilled to share with you my secret recipe for the Best Peach Cobbler Cookies you’ve ever tasted! These chewy, buttery cookies are packed with the warmth of cinnamon and the tangy sweetness of fresh peaches, all wrapped up in a golden-brown package. Whether you’re a fan of classic peach cobbler or just looking for a new way to enjoy fresh peaches, this recipe is a game-changer. So grab your mixing bowl and let’s get started!
Why You’ll Love This Recipe
- Soft, chewy centers with crispy edges—yes, please!
- Packed with fresh peach flavor and a hint of cinnamon.
- Easy to make and perfect for any occasion.
- Great way to use up fresh peaches.
- Freezer-friendly for future cravings.
Ingredients
Here’s what you’ll need to make these delicious Peach Cobbler Cookies:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups diced fresh peaches
- ¼ cup white granulated sugar (for rolling)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make these mouthwatering Peach Cobbler Cookies:
- Prep the Peaches: Wash and dice the fresh peaches into small pieces. Set them aside to add later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Fold in Peaches: Gently fold in the diced peaches. The dough will be slightly chunky, which is perfect!
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld.
- Prep for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll and Bake: Roll the dough into balls, about 1-2 tablespoons each. Roll each ball in the white granulated sugar to coat, then place on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake: Bake for 12-14 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some tips to ensure your Peach Cobbler Cookies turn out perfectly every time:
- Fresh Peaches Matter: Use ripe, fresh peaches for the best flavor. If peaches aren’t in season, you can also use thawed frozen peaches.
- Don’t Overmix: Mix the dough just until the ingredients come together. Overmixing can lead to tough cookies.
- Chill the Dough: Chilling the dough helps the cookies retain their shape and bake up with a better texture.
- Roll in Sugar: Rolling the dough balls in granulated sugar before baking gives the cookies a beautiful, sparkling exterior.
How to Serve
These Peach Cobbler Cookies are delicious on their own, but here are a few ideas to take them to the next level:
- Warm and Gooey: Serve the cookies warm, straight from the oven, for an extra-special treat.
- Ice Cream Sandwiches: Place a scoop of vanilla or cinnamon ice cream between two cookies for a decadent dessert.
- Dust with Powdered Sugar: Lightly dust the cooled cookies with powdered sugar for a pretty presentation.
- Gift Idea: Package the cookies in a cute tin or jar for a thoughtful gift for friends or family.
Make Ahead and Storage
These cookies are perfect for making ahead and storing for later:
- Freezer-Friendly: You can freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Bake frozen dough balls for an additional 2-3 minutes.
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing Baked Cookies: Baked cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature or reheat in the microwave for a few seconds.
And there you have it—my secret recipe for the Best Peach Cobbler Cookies! Whether you’re baking for a family gathering, a potluck, or just because, these cookies are sure to be a hit. Don’t forget to check out my other baking recipes, like my Stunning Harry Potter Cake Decorations and my guide on How to Make Tender Coconut Cake. Happy baking, and remember—life is what you bake it!
Peach Cobbler Cookies
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 cup diced peaches (fresh or canned, unsweetened) drained if canned
- 1 cup confectioners' sugar for dusting
Wet Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream together butter and sugars until light and fluffy. Beat in egg, vanilla, and milk.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in diced peaches.
- Chill dough for 10 minutes. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes until edges are lightly golden. Allow to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.