Peach cobbler cookies are a delightful bite of summer.
Fresh, juicy peaches are added with white chocolate chips to make a wonderfully fluffy and cobber like cookie that will have you keep reaching for more.
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The Yummiest Peach Cobbler Cookies
- Put those fresh peaches to good use with this peach cookie recipe!
- Sweet juicy peaches in every bite will have you feeling all the joy of summer.
- This peach cobbler cookies recipe makes the softest, chewiest cookies.
- Bring the delicious flavor of an old fashioned cobbler in a portable handheld cookie form to any potluck, picnic, or party!
Ingredients
- butter: this recipe uses unsalted butter. If you only have salted on hand, skip the additional salt.
- sugars: this recipe uses a balance of granulated and brown sugar. The granulated sugar helps make these cookies fluffier, and then brown sugar keeps them moist and makes them chewier!
- flour: this recipe uses all-purpose flour. To make these cookies gluten-free, swap in gluten-free all-purpose flour.
- cinnamon: the cinnamon brings a lot of the cobbler flavor to these cookies. To take them to the next level, add a pinch of nutmeg.
- baking soda
- salt
- egg
- vanilla extract
- white chocolate chips: white chocolate chips compliment the peaches in these cookies and bring a “frosted” flavor. Try swapping them for cinnamon chips!
- peaches: fresh peaches are really the star of the show in this recipe. Choose very ripe peaches for the best flavor (use those ones that are on their last leg!) and no need to peel. No fresh peaches available? Thaw frozen peach slices completely and dice. To make them with canned peaches, drain the juice completely.
You will also need a stand mixer (or a hand mixer!), a cookie scoop, and a baking sheet.
How to Make Peach Cobbler Cookies
- Whip together butter, sugar, and brown sugar.
- Add dry ingredients and mix until well combined.
- Gently fold in white chocolate chips and peaches to the cookie dough.
- Bake until golden brown around the edges.
Tips for the Perfect Cookies
Allow the butter and sugars to beat for 5 minutes for the lightest fluffiest cookies!
The dough will seem dry at first after you add the dry ingredients. Continue to mix and it will come together.
Do not overbake the cookies, remove from the oven when the edges are golden brown.
Store cookies in an airtight container for 2-3 days. Because the peaches are so moist, they don’t last long on the counter.
More Summer Treats
Cherry Scones – a bite of summer with fresh cherries
(Vegan) Peach Crumble Muffins – another delicious peach recipe
3 Ingredient Watermelon Sorbet Recipe – beat the heat with this summer sorbet
Baked Peaches – an easy summer dessert
Apple Caramel Nachos – the quickest sweet snack!
Peach Cobbler Cookies
Equipment
- stand mixer
- mixing bowls
- cookie scoop
- baking sheet
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup sugar
- ¼ cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- 1 cup diced fresh peaches
Instructions
- Preheat the oven to 350℉.
- In a stand mixer, combine the butter, sugar, and brown sugar. Beat the butter and sugars together on medium speed until fluffy, about 5 minutes.
- While the butter and sugars are mixing, in a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- Add the egg and vanilla extract to the butter mixture, and mix until combined.
- Add the dry ingredients to the butter mixture in small increments and beat until dough comes together.
- Fold in the white chocolate chips. Once chocolate chips are mixed in, gently fold in the peaches.
- Using a medium cookie scoop, scoop cookie dough onto baking sheet.
- Bake for 13–15 minutes or until cookies are golden brown around the edges.
- Remove from the oven and transfer to a cooling rack to cool completely.
Notes
Adapted from: https://www.masterclass.com/articles/peach-cobbler-cookies-recipe
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