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–+ servings
Peach Cobbler Cookies

30-Minute Peach Cobbler Cookies That'll Make You Smile

These Peach Cobbler Cookies are a quick and delightful dessert option that captures the essence of summer.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Measure carefully to avoid dense cookies.
  • 1 teaspoon Baking Soda Essential leavening agent, no substitutions recommended.
  • 1/2 teaspoon Salt Consider using sea salt for a unique twist.
  • 1 cup Unsalted Butter Substitutable with vegan butter for dairy-free version.
  • 3/4 cup Granulated Sugar Using brown sugar can add depth of flavor.
  • 3/4 cup Brown Sugar Interchange light or dark brown sugar if needed.
  • 1 large Egg Substitutable with a flax egg to keep it vegan.
  • 1 teaspoon Vanilla Extract High-quality pure vanilla elevates flavor.
  • 2 cups Fresh Peaches Canned peaches can work if dried properly.
  • 1 teaspoon Cinnamon Crucial for that classic cobbler taste.
For the Topping
  • 1 tablespoon Additional Sugar for Topping Coconut sugar can be an alternative.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions for Peach Cobbler Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  3. In a large bowl, combine unsalted butter, granulated sugar, and brown sugar. Cream together for about 2–3 minutes until light and fluffy.
  4. Add the egg and vanilla extract to the creamed mixture, mixing until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Fold in diced fresh peaches.
  6. Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between each scoop.
  7. Mix additional sugar and cinnamon together, then sprinkle over the dough balls.
  8. Bake for 12–15 minutes until edges are golden brown and centers are slightly soft.
  9. Cool cookies on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze unbaked dough for up to 2 months.

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