Description
Delight in these soft and flavorful Peach Cobbler Cookies that capture the essence of a classic peach cobbler in every bite. Featuring finely chopped peaches, warm spices, and a hint of vanilla, these cookies are topped with crushed graham crackers for a nostalgic cobbler finish. Perfect for summer gatherings or anytime you want a comforting, fruity treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Main Mix-ins
- 1 cup canned or fresh peaches (finely chopped and drained well)
- ½ cup white chocolate chips (optional)
Topping
- ½ cup crushed graham crackers
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth, incorporating additional moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture just until combined to avoid overworking the dough and developing gluten.
- Fold in Peaches and Optional Chips: Gently fold in the finely chopped and well-drained peaches along with white chocolate chips, if using, ensuring they’re evenly distributed without breaking up the fruit.
- Shape and Top Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Lightly sprinkle crushed graham crackers over the tops of each cookie for that cobbler-like crunch and flavor.
- Bake: Bake for 10–12 minutes or until the edges are golden and the centers are just set. Keep an eye on the cookies to prevent over-baking which can dry them out.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set up and making them easier to handle.
Notes
- Ensure the peaches are well-drained to prevent soggy cookie dough which can affect texture.
- Fresh, canned (in juice), or thawed frozen peaches all work well—pat dry thoroughly.
- For extra indulgence, drizzle with a vanilla glaze after baking or serve slightly warm with a scoop of vanilla ice cream.
- If white chocolate chips aren’t preferred, feel free to omit or substitute with regular chocolate chips or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
