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Peach Cobbler Cookies
Caroline

Peach Cobbler Cookies

Soft and chewy peach cobbler cookies filled with fresh peaches and finished with a sweet cinnamon sugar topping. A fruity twist on a classic cookie that tastes like summer in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup diced fresh peaches
  • 1 tsp ground cinnamon
  • 1/4 cup granulated sugar (for topping)

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • baking sheet
  • parchment paper
  • cookie scoop or spoon

Method
 

  1. Set oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk flour, baking soda, and salt.
  3. In a separate bowl, beat softened butter with granulated and brown sugar until light and fluffy.
  4. Mix in the egg and vanilla extract until smooth.
  5. Slowly add the dry mixture to the wet ingredients, stirring until just combined.
  6. Gently stir in diced peaches.
  7. Mix cinnamon and sugar in a small bowl.
  8. Scoop dough onto baking sheets, leaving space between cookies. Sprinkle each with cinnamon sugar.
  9. Bake for 12–15 minutes or until edges are lightly golden.
  10. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

✔️ For best results, measure flour accurately using the spoon-and-level method.
🍑 Fresh peaches work best, but well-drained canned or frozen peaches are good alternatives.
🍪 Cookies may be slightly soft when removed from the oven; they firm up as they cool.