Description
Delight in these soft and flavorful Peach Cobbler Cookies, a perfect summer dessert combining the warm spices of cinnamon with the sweet freshness of peaches, oats, and a hint of graham cracker crunch. These easy-to-make cookies bring the beloved flavors of peach cobbler into a handheld treat, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup old-fashioned oats
- 3/4 cup finely chopped canned or fresh peaches (drained if using canned)
- 1/4 cup finely crushed graham crackers
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, creating a creamy base for your dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture becomes smooth and well incorporated, enhancing flavor and texture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture and stir just until combined to avoid overmixing, which can make cookies tough.
- Incorporate Mix-ins: Fold in the old-fashioned oats, finely chopped peaches, and crushed graham crackers gently to evenly distribute without breaking up the fruit too much.
- Chill Dough (if needed): If the dough feels too soft to handle, refrigerate it for 20–30 minutes to firm up, making scooping easier and helping the cookies hold shape during baking.
- Scoop Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 11–13 minutes, or until the edges turn golden and the centers are set but still soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breaking or crumbling.
- Optional Glaze: If desired, whisk powdered sugar with 1 to 2 teaspoons milk until smooth. Drizzle over cooled cookies for a sweet finishing touch.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- Drained canned peaches or thawed frozen peaches (patted dry) can be used as substitutes.
- For a more intense peach flavor, consider adding a spoonful of peach jam to the dough.
