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Peach Cobbler Cookies

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Soft, tender cookies filled with juicy peach pieces and warm cobbler‑style flavors—like a mini peach cobbler you can hold in your hand.

Ingredients

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  • 2 ½ cups all‑purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¾ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup finely diced fresh or canned peaches (well‑drained)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, cream butter and both sugars until light and fluffy, about 2–3 minutes.
  4. Beat in eggs one at a time, then stir in vanilla.
  5. Gradually add dry ingredients, mixing just until combined.
  6. Fold in diced peaches gently, ensuring even distribution without breaking pieces.
  7. Drop tablespoonfuls of dough about 2 inches apart onto prepared sheets.
  8. Bake 10–12 minutes, or until edges are lightly golden and centers are set.
  9. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Pat diced peaches dry to avoid extra moisture—toss with a bit of flour if very juicy.
  • For extra cobbler flavor, top cookies with a sprinkle of cinnamon sugar before baking.
  • Use frozen diced peaches (thawed and drained) if fresh aren’t available.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/peach-cobbler-cookies/