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Peach Cobbler Cookies

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These peach cobbler cookies capture all the nostalgic flavors of classic peach cobbler in a soft, chewy cookie with juicy peach bits and a cinnamon streusel topping. Perfect for brunch, potlucks, or a sweet snack on the go.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (130g) diced peaches (fresh, canned and drained, or thawed frozen)
  • For the Cinnamon Streusel Topping:
  • 3 tablespoons (24g) all-purpose flour
  • 2 tablespoons (22g) light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon (14g) unsalted butter, cold and cubed
  • Optional Glaze:
  • 1/2 cup (60g) powdered sugar
  • 1–2 teaspoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Dice 1 cup peaches into small pieces and set aside on a paper towel to absorb excess juice.
  2. In a small bowl, combine 3 tablespoons flour, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Cut in 1 tablespoon cold butter until crumbly. Chill streusel in the fridge.
  3. In a large bowl, beat 1/2 cup softened butter with 1/2 cup sugar and 1/4 cup brown sugar until light and fluffy (2-3 minutes).
  4. Beat in 1 large egg and 1 teaspoon vanilla until fully combined.
  5. In a separate bowl, whisk together 1 3/4 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
  6. Gradually add dry ingredients to wet, mixing on low until just combined.
  7. Gently fold in diced peaches with a spatula. If dough is sticky, chill for 20 minutes.
  8. Scoop dough into 1.5-tablespoon balls and place 2 inches apart on a lined baking sheet. Flatten slightly and top each with a generous pinch of cinnamon streusel, pressing gently.
  9. Bake at 350°F (175°C) for 11-13 minutes, until edges are golden and centers look just set.
  10. Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Whisk 1/2 cup powdered sugar with 1-2 teaspoons milk and 1/4 teaspoon vanilla. Drizzle over cooled cookies.

Notes

Pat peaches dry to prevent soggy cookies. Chill dough for thicker cookies, and avoid overmixing for a tender texture. Streusel topping adds a classic cobbler crunch. Cookies can be made gluten-free or vegan with simple swaps. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: peach cobbler cookies, brunch cookies, peach dessert, easy cookies, summer cookies, cinnamon streusel, fruit cookies, homemade cookies

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