Description
Delight in these soft and tender Peach Cobbler Cookies featuring fresh diced peaches, warm cinnamon, and a buttery, sugary dough. Perfectly baked to golden perfection, these cookies capture the essence of a classic peach cobbler in a handheld treat.
Ingredients
Scale
Fresh Ingredients
- 1 cup fresh peaches, diced
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat Oven: 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 large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and cinnamon until well combined, distributing the leavening and spices evenly.
- Cream Butter and Sugars: In a separate bowl, cream the softened unsalted butter with the granulated sugar until light and fluffy, then beat in the egg and vanilla extract to create a smooth, cohesive wet mixture.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently to form a dough. Carefully fold in the diced fresh peaches to keep them intact and evenly dispersed throughout the dough.
- Scoop Dough: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, placing each cookie about two inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 12 to 15 minutes or until the edges turn a golden brown color, indicating they are fully cooked. Remove from the oven and allow to cool slightly before serving to let the cookies set.
Notes
- Ensure peaches are diced small to prevent excess moisture and promote even baking.
- Do not overmix the dough once the dry ingredients are added to maintain a tender texture.
- Place cookies with enough spacing to avoid them merging during baking.
- For a more pronounced cinnamon flavor, consider sprinkling a little extra on top before baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
