Description
These peach cobbler cookies capture all the nostalgic, comforting flavors of classic peach cobbler in a soft, chewy, grab-and-go treat. With juicy peach pockets, warm cinnamon spice, and a crackly sugar topping, they’re an easy, crowd-pleasing dessert perfect for any occasion.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (plus a pinch for the peaches)
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (160g) fresh peaches, peeled, pitted, and diced (about 1–2 medium peaches)
- 1 tablespoon granulated sugar (or brown sugar for extra flavor)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Peel, pit, and dice 1 cup fresh peaches into small 1/4-inch pieces. If using frozen, thaw and blot dry.
- In a small bowl, toss peaches with 1 tablespoon sugar, 1/2 teaspoon cinnamon, and 1 teaspoon lemon juice. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and 1/2 teaspoon cinnamon.
- In a large bowl, cream together butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar with a hand or stand mixer until light and fluffy (about 2-3 minutes).
- Add egg and vanilla extract to the butter mixture. Beat until smooth and combined.
- Gradually add dry ingredients to wet ingredients, mixing on low just until a dough forms. Do not overmix.
- Gently fold in the prepared peach mixture with a rubber spatula, leaving behind any excess juice.
- In a small bowl, mix 2 tablespoons sugar with 1/2 teaspoon cinnamon for the topping.
- Using a cookie scoop or tablespoon, drop dough balls (about 1.5 tablespoons each) onto the lined baking sheet, spacing at least 2 inches apart.
- Sprinkle each dough ball with the cinnamon-sugar topping.
- Bake for 10-12 minutes, or until edges are golden and centers look just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.
Notes
Use ripe but firm peaches for best texture. If peaches are very juicy, blot dry and leave excess juice behind to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend. Dough can be chilled for 15-20 minutes if sticky. Cookies are best slightly warm and can be served with vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 60
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: peach cobbler cookies, peach dessert, summer cookies, easy peach cookies, Southern dessert, fruit cookies, cinnamon cookies, crowd-pleaser, picnic dessert, fresh peach recipe