Description
These Peach Cobbler Cookies are soft, chewy, and packed with the delightful flavors of ripe peaches, warm cinnamon, and a buttery base. With optional white chocolate chips and pecans, they make for a perfect sweet treat.
Ingredients
1 cup all-purpose flour
1/2 cup rolled oats
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup fresh peaches, peeled and diced
1/4 cup white chocolate chips (optional)
1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, oats, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the diced peaches, white chocolate chips, and chopped pecans (if using).
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra spice, try adding a dash of nutmeg or ginger to the dough.
Swap the white chocolate chips for regular or dark chocolate chips for a different flavor.
If fresh peaches aren’t available, you can use thawed frozen peaches, but drain them well to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
