These Easy Peach Cobbler Cookies are like a little bite of summer! With juicy peaches and a soft cookie texture, they bring a tasty twist on the classic dessert.
What’s even better? They take hardly any time to whip up, so you can enjoy warm cookies fresh out of the oven in no time. Trust me, they won’t last long on your plate! 🍑✨
Key Ingredients & Substitutions
Butter: Unsalted butter is the go-to here for the right flavor. If you’re watching your sodium intake, you could use unsalted margarine or a plant-based butter as a good alternative.
Peaches: Fresh peaches give the best flavor, but canned peaches work well too. If peaches are out of season, you can try using canned pear slices or even diced apricots for a different but tasty twist.
Flour: All-purpose flour is standard, but if you’re gluten-free, you can substitute with a gluten-free flour blend. Just check to make sure it has xanthan gum included for the best results!
Cinnamon: Ground cinnamon adds warmth to the cookies. If you want to spice things up a bit, try adding a pinch of nutmeg or using pumpkin spice instead!
How Do You Ensure Soft and Chewy Cookies?
To achieve that perfect soft and chewy texture, avoid overmixing your cookie dough. Here are some friendly tips:
- Always start with softened butter for easier mixing—this helps create the right texture.
- Don’t overbake! Check your cookies at the 12-minute mark. They should be lightly golden around the edges but soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them maintain that chewy texture!
Easy Peach Cobbler Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 can (15 oz) sliced peaches, drained and chopped into small pieces (or use fresh diced peaches)
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe will take you about 15 minutes for prep and another 12-15 minutes for baking, making the total time around 30 minutes. Quick and easy—perfect for a delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line two baking sheets with parchment paper to make cleanup a breeze!
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, 1 cup granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy. This step is crucial for making your cookies tender!
3. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is nicely combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon. This ensures even distribution of the dry ingredients.
5. Combine Mixtures:
Gradually add the dry mixture to the butter and sugar mixture. Mix just until combined; it’s okay if there are a few lumps—overmixing can make the cookies tough.
6. Fold in the Peaches:
Gently fold in the chopped peaches to distribute them evenly without smashing them. This is where the delicious peach flavor comes from!
7. Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix together 1/4 cup sugar and 1 teaspoon cinnamon. This will give your cookies a sweet and spicy outer layer.
8. Form the Cookies:
Using a cookie scoop or a spoon, create dough balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture to coat.
9. Arrange on Baking Sheets:
Place the coated dough balls on the lined baking sheets, making sure to space them about 2 inches apart to allow for spreading.
10. Make the Indentations:
Using your thumb or the back of a spoon, press a gentle indentation into the center of each cookie. Be careful not to press all the way through; you want to keep all that delicious filling inside!
11. Bake the Cookies:
Bake for 12-15 minutes or until the edges are lightly golden and the cookies are set. Keep an eye on them towards the end so they don’t overbake.
12. Cool the Cookies:
Once they’re out of the oven, let the cookies sit on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
13. Enjoy Your Treat!
These cookies are best enjoyed slightly warm, letting you savor the soft texture and bursts of juicy peach. Share with family and friends or keep them all to yourself—you deserve a treat!
Happy baking!
FAQ for Easy Peach Cobbler Cookies
Can I Use Fresh Peaches Instead of Canned?
Absolutely! Fresh peaches add great flavor. Make sure to peel, pit, and chop them into small pieces about the same size as canned peaches. Aim for roughly 1 to 1.5 cups of fresh peaches.
Can I Substitute the Butter for a Healthier Option?
Yes, you can use unsalted coconut oil or a plant-based butter alternative. Just ensure it’s softened for easy mixing with the sugars. Keep in mind that the flavor might slightly change!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, make sure they’re fully cooled, then freeze them. Just wrap them tightly in plastic wrap or place in a freezer bag. They can last up to 3 months in the freezer!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure the mix contains xanthan gum for proper texture. The baking times should remain the same.
