Peach Cobbler Cookies
These soft, buttery cookies are packed with juicy peaches and topped with cinnamon sugar, perfect for any sweet occasion.
Ingredients
Main Ingredients
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 2.75 cups All-purpose flour
- 1 tsp Baking soda
- 0.5 tsp Salt
- 2 cups Fresh peaches, peeled and sliced
Coating/Topping
- 2 tbsp Cinnamon sugar
Optional Serving Suggestions
- A scoop of vanilla ice cream
- A drizzle of caramel or white chocolate
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the sliced peaches.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle each cookie with cinnamon sugar.
- Bake for 12–15 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. Warm briefly in a toaster oven or standard oven at 300°F for a few minutes to restore softness.