Description
Peach Cobbler Cookies bring Southern warmth right to your kitchen, mixing classic cobbler flavors into adorable handheld treats that make your taste buds dance with pure delight.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1½ cups fresh peaches
- 1 cup unsalted butter
- 1 cup granulated sugar
Supporting Ingredients:
- ½ cup brown sugar
- 2 large eggs
- ½ cup white chocolate chips
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Cream 1 cup softened butter with 1 cup granulated sugar and ½ cup brown sugar using an electric mixer for 2-3 minutes until the mixture looks light and airy.
- Add 2 large eggs one at a time, blending thoroughly after each addition. Mix in 1 tsp vanilla extract until smooth.
- Separately combine 3 cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon in a clean bowl.
- Gradually incorporate dry ingredients into butter mixture, stirring until just combined. Do not overmix your dough.
- Carefully fold 1½ cups diced fresh peaches and ½ cup white chocolate chips into the cookie batter, maintaining peach chunks.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing each cookie 2 inches apart.
- Bake cookies at 350°F for 12-15 minutes until golden brown edges emerge and centers look set.
- Allow cookies to rest on baking sheet for 3-4 minutes before transferring to a wire cooling rack.
- Whisk 1 cup powdered sugar with 2-3 tbsp milk and ½ tsp vanilla extract to create a smooth glaze.
- Drizzle prepared glaze over completely cooled cookies and permit glaze to set before serving.
Notes
- Check peach ripeness by gently squeezing; they should be soft but not mushy for the best cookie texture.
- Drain diced peaches on paper towels to remove excess moisture and prevent soggy cookies.
- Chill the dough for 30 minutes before baking to help prevent spreading and maintain a thicker cookie shape.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and ensure all other ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 191 kcal
- Sugar: 15 g
- Sodium: 115 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg