Description
Soft, chewy cookies that capture the flavors of a peach cobbler, with juicy diced peaches, warm cinnamon, and caramelized brown sugar in every bite.
Ingredients
- All-Purpose Flour: 2 1/4 cups
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Ground Cinnamon: 1 teaspoon
- Unsalted Butter (softened): 3/4 cup
- Brown Sugar: 3/4 cup
- Granulated Sugar: 1/2 cup
- Large Egg: 1
- Vanilla Extract: 2 teaspoons
- Fresh Peaches (peeled and diced): 1 1/2 cups
- Cornstarch: 1 tablespoon
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.
- Cream butter and sugars: In a large bowl beat 3/4 cup softened unsalted butter with 3/4 cup brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.
- Add egg and vanilla: Beat in 1 large egg and 2 teaspoons vanilla extract until fully combined.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture and mix until just combined, taking care not to overmix.
- Prepare peaches: Toss 1 1/2 cups peeled and diced fresh peaches with 1 tablespoon cornstarch to absorb excess juice.
- Fold in peaches: Gently fold the coated peaches into the cookie dough with a spatula so they distribute evenly without breaking up too much.
- Scoop dough: Use a tablespoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake at 350°F (175°C) for 11–13 minutes, until the edges are golden and the centers are still soft.
- Finish: Remove from oven and immediately sprinkle a light pinch of cinnamon sugar on top if desired. Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
- Serve: Serve slightly warm or at room temperature, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.
Notes
- Use ripe but firm peaches to avoid excess moisture.
- If peaches are very juicy, pat them dry after tossing with cornstarch.
- Chill the dough for 15 minutes if the kitchen is warm to prevent spreading.
- To refresh frozen cookies, microwave for 10 seconds or warm in a 300°F oven for 5 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: peach cobbler cookies, peach cookies, cobbler cookies, summer dessert, fruit cookies, cinnamon peach cookies