Peach Cobbler Cookies
Soft, chewy cookies packed with juicy peaches, cozy cinnamon, and buttery oat “cobbler” texture.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups fresh peaches diced small
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts or pecans optional
- 2 scoops vanilla bean ice cream for serving (optional)
- 1 cup whipped cream for serving (optional)
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla bean paste until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the butter mixture and mix on low speed just until no dry flour remains.
- Gently fold in the diced peaches, oats, and nuts (if using) with a spatula until evenly distributed.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, plain or topped with vanilla ice cream and whipped cream.
Notes
- Pat canned or frozen peaches dry with paper towels before using to prevent excess spreading.
- For thicker cookies, chill the dough for 15 to 20 minutes before scooping and baking.
- For thicker cookies, chill the dough for 15 to 20 minutes before scooping and baking.