Peach Cobbler Cookies
Delightful peach cobbler flavors in a convenient cookie form, perfect for gatherings or cozy nights in.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Scoop and level for accuracy.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Adjust to taste.
- 1/2 teaspoon ground nutmeg Adjust to taste.
Wet Ingredients
- 1 cup unsalted butter, softened Should be at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract May substitute with almond extract for a nuttier flavor.
Filling
- 2 cups fresh or canned peaches, diced If using canned, drain well to prevent excess moisture.
- 1/2 cup oats Optional, for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set it aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredient mixture until just combined. Be careful not to overmix.
- Gently fold in the diced peaches and oats until evenly distributed throughout the dough.
Baking
- Using a cookie scoop or tablespoon, drop rounded portions of the cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges turn golden brown; the center may still be soft.
- Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Serve warm or at room temperature, optionally accompanied by vanilla ice cream or a drizzle of caramel. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.