Peach Cobbler Cookies Recipe
Imagine the warm, gooey comfort of a classic peach cobbler transformed into a soft, chewy cookie. These Peach Cobbler Cookies capture that iconic flavor with juicy fresh peaches, a hint of cinnamon, and a buttery oat streusel topping. After extensive testing, I perfected this recipe to ensure the peaches stay tender without making the dough soggy, creating a bakery-worthy treat that’s surprisingly simple to make at home.
PrintPeach Cobbler Cookies
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced fresh peaches (peeled)
- 1/3 cup old-fashioned oats
- 2 tablespoons unsalted butter, melted (for streusel)
- 2 tablespoons all-purpose flour (for streusel)
- 2 tablespoons light brown sugar (for streusel)
- 1/4 teaspoon ground cinnamon (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced peaches.
- In a small bowl, mix oats, melted butter, flour, brown sugar, and cinnamon to make the streusel topping.
- Scoop dough onto the prepared baking sheet. Sprinkle each cookie with streusel topping. Bake for 13-15 minutes or until golden brown. Cool on a wire rack before serving.
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