Guide To Make Peach Cobbler Cookies Simple

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Summer’s warm sun and juicy peaches are the inspiration behind these delightful peach cobbler cookies. They combine the taste of a classic cobbler with the ease and portability of a cookie, making them the perfect sweet treat. This recipe is easy enough for bakers of all experience levels, and it’s sure to be a hit with everyone who tries them.

Ingredients:

Peach Cobbler Cookies
Peach Cobbler Cookies

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ripe peaches, peeled and diced (about 2 cups)
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup granulated sugar, for topping (optional)
  • 1 teaspoon ground cinnamon, for topping (optional)

  • Directions:

    1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
    2. In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    4. Fold in the diced peaches and walnuts (if using).
    5. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies for spreading.
    6. If desired, sprinkle the tops of the cookies with a mixture of granulated sugar and ground cinnamon.
    7. Bake for 10-12 minutes, or until the edges are golden brown.
    8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie, without walnuts):

    Calories: 320

  • Fat: 14g (saturated 7g)
  • Cholesterol: 50mg
  • Sodium: 110mg
  • Carbohydrates: 42g (sugar 22g)
  • Protein: 3g

  • Conclusion:

    These peach cobbler cookies are a delicious way to enjoy the flavors of summer year-round. They’re perfect for bake sales, potlucks, or just enjoying a sweet treat at home. With their soft and chewy texture, juicy peach filling, and hint of cinnamon, these cookies are sure to become a new favorite.

    Frequently Asked Questions (FAQs):

    1. Can I use frozen peaches in this recipe?

    Yes, you can definitely use frozen peaches in this recipe. Simply thaw the peaches completely and drain off any excess liquid before adding them to the dough.

    2. Do I have to add the walnuts?

    The walnuts are optional, but they add a nice crunch to the cookies. You can substitute another chopped nut, such as pecans or almonds, or omit them altogether.

    3. My cookies are spreading too much. What can I do?

    There are a few reasons why your cookies might be spreading too much. First, make sure your oven temperature is accurate. Second, you may need to chill the dough for 30 minutes before baking. This will help the butter to solidify and prevent the cookies from spreading as much. Finally, you can use a slightly smaller cookie scoop to portion out the dough.

    4. Can I make this recipe gluten-free?

    Yes, you can make this recipe gluten-free by using a gluten-free flour blend. Just be sure to choose a blend that is specifically formulated for cookies.

    5. How can I store these cookies?

    These cookies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Thaw frozen cookies at room temperature before serving.