If you crave the soul-warming flavors of peach cobbler but want a treat you can hold in your hand, Peach Cobbler Cookies are about to become your new obsession. These cookies are pure joy: they bring you buttery edges, a juicy peach center, a hint of cinnamon, and a playful graham cracker crunch. Each bite is a tiny taste of summer, no baking dish required! With just a handful of pantry staples and fresh or canned peaches, you’ll have all the comfort of the classic dessert in a perfectly chewy cookie. Whether you bake them for a picnic or as a sweet afternoon pick-me-up, these Peach Cobbler Cookies never disappoint.
Ingredients You’ll Need
Ingredients You’ll Need
Peach Cobbler Cookies come together with easy-to-find ingredients, many of which you probably have on hand already. Each one plays a delicious role—think warm spices for depth, butter for richness, and peaches for that irresistible juiciness.
- Unsalted butter (1/2 cup, softened): This forms the rich, tender base and helps give your cookies their chewy texture.
- Granulated sugar (1/2 cup): Adds classic sweetness and keeps things light.
- Light brown sugar (1/4 cup, packed): Brings a caramel note and helps create those delicious golden edges.
- Large egg (1): Binds everything together and adds moisture.
- Vanilla extract (1 teaspoon): Boosts the cookie’s overall flavor and gives depth.
- All-purpose flour (1 1/2 cups): Provides structure, keeping the cookies thick and soft.
- Baking soda (1/2 teaspoon): Lends a gentle lift so the cookies don’t turn out too dense.
- Salt (1/4 teaspoon): Enhances all the sweet and spicy notes—don’t skip it!
- Cinnamon (1/2 teaspoon): For that unmistakable cobbler coziness.
- Nutmeg (1/8 teaspoon): Just a pinch transforms the flavor from everyday to extraordinary.
- Fresh or canned peaches (3/4 cup, finely diced): The showstopper—drain canned peaches well, or blot juicy fresh ones to avoid extra moisture.
- Crushed graham crackers (1/3 cup): These mimic a cobbler topping and give a slight crunch.
- White chocolate chips (1/4 cup, optional): For bursts of creamy sweetness that pair beautifully with peach.
How to Make Peach Cobbler Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies come off easily and clean-up is a breeze. This little step means no sticking and perfectly golden bottoms every time!
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy. This gives your cookies that melt-in-your-mouth texture and helps the sugar dissolve evenly.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until everything is beautifully combined and silky smooth. This adds moisture and a lovely hint of vanilla to complement the peaches.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Stirring the dry ingredients together ensures even distribution of the baking soda and spices—no biting into a pocket of cinnamon or a burst of salt later!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients. Mix on low speed or by hand just until incorporated; you want a soft and cohesive dough. Try not to overmix—this keeps your cookies tender, not tough.
Step 6: Fold in the Goodies
Gently fold in your finely diced peaches, crushed graham crackers, and white chocolate chips if you’re using them. Make sure the peaches are well distributed but do this part delicately so you don’t mash them.
Step 7: Scoop and Bake
Scoop heaping tablespoons of dough and arrange them about 2 inches apart on your prepared baking sheet. Bake for 10–12 minutes, or until the edges turn golden but the centers are still slightly soft—this ensures a chewy, decadent cookie.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This gives them time to set up just right before you dive in for that first incredible bite.
How to Serve Peach Cobbler Cookies
Garnishes
A little flair goes a long way! Try sprinkling the still-warm cookies with a touch more crushed graham cracker, a light dusting of powdered sugar, or a few extra peach pieces on top for an extra-peachy finish.
Side Dishes
You can’t go wrong pairing Peach Cobbler Cookies with a scoop of vanilla ice cream, a dollop of whipped cream, or even a glass of iced tea. The creamy or cool sides set off the warm cinnamon notes perfectly.
Creative Ways to Present
Turn your cookies into a fun dessert platter by stacking them in a tower and tucking in fresh peach slices here and there. For a playful party treat, sandwich a small scoop of vanilla ice cream between two cookies for a Peach Cobbler Cookie ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
These cookies store beautifully at room temperature in an airtight container for up to three days. The peaches keep everything moist, so don’t be surprised if they’re just as soft and flavorful on day three as on day one.
Freezing
If you’d like to enjoy Peach Cobbler Cookies later, pop baked and cooled cookies into a freezer-safe container, separated by parchment or wax paper. They’ll keep fresh for up to two months—just make sure to thaw them at room temperature before eating.
Reheating
To recapture that fresh-from-the-oven magic, warm a cookie or two in the microwave for about 10 seconds. This softens the cookies and brings out the juicy peach aroma all over again.
FAQs
Can I use frozen peaches in Peach Cobbler Cookies?
Absolutely! Just thaw and drain your peaches well, then blot dry with paper towels to avoid excess moisture in the dough. Frozen peaches work wonderfully and bring a fresh summer flavor any time of year.
My cookies are spreading too much—help!
If the dough is too warm or your peaches are extra juicy, cookies might spread more than you’d like. Try chilling the dough for 15–20 minutes before scooping and baking for thicker, puffier cookies.
What if I don’t have graham crackers?
No worries! Crushed vanilla wafers or digestive biscuits can stand in beautifully. The aim is for a sweet, crumbly crunch that mimics classic cobbler topping.
Can I make Peach Cobbler Cookies gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour and be sure to use gluten-free graham crackers. The recipe works well with this simple switch.
Do I have to add white chocolate chips?
Not at all! They’re totally optional—leave them out if you want a more traditional cobbler flavor, or toss them in for an extra touch of creamy sweetness.
Final Thoughts
If you’re looking for a new way to enjoy summer’s iconic dessert, Peach Cobbler Cookies deserve a spot in your kitchen. They’re buttery, fruity, fun, and guaranteed to earn you rave reviews at any gathering. Give them a try, share a batch with friends, and prepare to fall in love with your new favorite cookie!
Print
Peach Cobbler Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Peach Cobbler Cookies are a delightful twist on a classic dessert, combining the flavors of peach cobbler in a portable cookie form. With juicy peaches, warm spices, and a hint of white chocolate, these cookies are perfect for summer gatherings or a sweet treat any time of year.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Additional Mix-Ins:
- 3/4 cup finely diced fresh or canned peaches (drained if using canned)
- 1/3 cup crushed graham crackers
- 1/4 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Add mix-ins: Gently fold in the diced peaches, crushed graham crackers, and white chocolate chips if using.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Bake for 10–12 minutes or until the edges are golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- If using very juicy fresh peaches, blot them lightly with paper towels to avoid excess moisture.
- For a crispier edge, bake an additional 1–2 minutes.
- These cookies taste great warm or chilled.
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