Peach Cobbler Cookies a soft, chewy cookies bursting with juicy peaches and warm cinnamon, capturing all the comforting flavors of classic peach cobbler in a delightful handheld treat.
Why You’ll Love This Recipe
I love how these Peach Cobbler Cookies bring together the best parts of a traditional peach cobbler but in a portable, easy-to-eat cookie form. The peaches add a fresh, juicy sweetness while the cinnamon and oats give a cozy, slightly rustic texture. Plus, these cookies are soft and chewy, which I always find irresistible. They’re perfect for summer when peaches are at their peak or any time I want a comforting fruity dessert that’s a bit different from the usual cookie.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 cup fresh peaches, peeled and diced (or canned, drained)
1/2 cup old-fashioned oats
1/4 cup chopped pecans (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the diced peaches, oats, and pecans if using, being careful not to overmix.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 18 cookies. The prep time is around 15 minutes, baking takes 12-15 minutes, so the total time from start to finish is about 30 minutes. Each cookie contains roughly 130 calories.
Variations
I sometimes like to swap the pecans for walnuts or leave out the nuts entirely if I want a nut-free version. If fresh peaches aren’t available, canned peaches work perfectly when drained well. For a little extra texture, adding shredded coconut or substituting half the oats for crushed graham crackers gives a fun twist. I’ve even tried mixing in a handful of white chocolate chips for a sweet contrast.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days, though they’re usually gone by then! To keep them soft, I add a slice of bread to the container, which helps retain moisture. For longer storage, I freeze the cookies in a zip-top bag for up to 2 months. To reheat, I warm them gently in the microwave for about 10 seconds or pop them in a 300°F oven for 5 minutes to refresh their softness.
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FAQs
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches but be sure to thaw and drain them well to avoid extra moisture in the dough, which could make the cookies too soft.
Can I make these cookies vegan?
To make a vegan version, I’d swap the butter for a plant-based alternative and replace the egg with a flax egg or another egg substitute. Keep in mind texture might vary slightly.
What if I don’t have old-fashioned oats?
You can use quick oats if needed, though old-fashioned oats give a better texture. Avoid instant oats as they might make the cookies too mushy.
How do I prevent the peaches from making the dough too wet?
I gently pat the diced peaches dry with a paper towel before folding them in, which helps reduce excess moisture in the dough.
Can I double the recipe?
Absolutely! Just double all the ingredients and bake on multiple sheets, making sure not to overcrowd the oven. The baking time should stay roughly the same.
Conclusion
I really enjoy how Peach Cobbler Cookies combine fruity freshness and cozy spices in such a simple cookie. They’re a perfect way to savor seasonal peaches or bring a comforting homemade treat to any occasion. Whether for a snack, dessert, or to share with friends, these cookies hit all the right notes. I hope you find them as delicious and satisfying as I do.
📖 Recipe:
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Peach Cobbler Cookies
- Total Time: 30 minutes
- Yield: About 18 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies bursting with juicy peaches and warm cinnamon, capturing all the comforting flavors of classic peach cobbler in a delightful handheld treat.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup fresh peaches, peeled and diced (or canned, drained)
1/2 cup old-fashioned oats
1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the diced peaches, oats, and pecans if using, being careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a nut-free version, omit the pecans or substitute with walnuts if preferred.
Use canned peaches if fresh are unavailable, but be sure to drain well.
Adding shredded coconut or substituting half the oats with crushed graham crackers adds extra texture.
Mixing in white chocolate chips creates a sweet contrast.
Store cookies in an airtight container at room temperature for up to 3 days with a slice of bread to keep them soft.
Freeze for up to 2 months; reheat gently in the microwave or oven to refresh softness.
Pat diced peaches dry before folding in to prevent excess moisture.
Vegan version: use plant-based butter and a flax or other egg substitute.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: Approx. 9g
- Sodium: Approx. 80mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
