Name: Soft Peach Cobbler Cookies Recipe: Gooey and Cinnamon-Spiced Treat Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 cup peaches, diced (fresh, canned, or frozen, drained if very juicy); Cinnamon sugar (for sprinkling)

Ingredients

1 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup peaches, diced (fresh, canned, or frozen)

Cinnamon sugar (for sprinkling)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Gently fold the diced peaches into the dough using a spatula. If the peaches are very juicy, pat them dry before adding.

Step 7: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing each about 2 inches apart.

Step 8: Sprinkle the tops of each cookie with a generous pinch of cinnamon sugar.

Step 9: Bake for 12 to 15 minutes, until the edges are lightly golden and the centers remain soft.

Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh peaches when in season for the best flavor, or drain canned peaches well to prevent soggy dough.

For extra gooeyness, add a small handful of cream cheese chunks or white chocolate chips to the dough before baking.

To make these cookies dairy-free, substitute butter with a plant-based margarine and use a flax egg instead of eggs.

Try adding a teaspoon of lemon zest to brighten the peach flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft longer, add a slice of bread to the container. For extended storage, freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature and gently warm in the oven for a few minutes if desired.

FAQs

Can I use frozen peaches for this recipe?

Yes, frozen peaches can be used but be sure to thaw and pat them dry thoroughly to prevent excess moisture in the dough, which can affect texture.

What if I don’t have cinnamon sugar for sprinkling?

You can make a simple cinnamon sugar by mixing 1 tablespoon of granulated sugar with 1/2 teaspoon of ground cinnamon. Sprinkle this on the cookies before baking for a sweet, spiced topping.