Description
These Peach Cobbler Cookies combine the warm, comforting flavors of classic peach cobbler into a delightful cookie form. Featuring fresh peaches, aromatic cinnamon and nutmeg, and sweet white chocolate chips, these soft-baked treats offer a perfect balance of fruity and creamy indulgence. Optional pecans add a pleasant crunch, making these cookies a delicious and unique twist on a southern favorite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Sugars
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
Other Ingredients
- 1 1/2 cups fresh peaches, peeled and diced
- 1 cup white chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, which should take about 3 minutes. This step is key to achieving a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to distribute the leavening agents and spices evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the creamed butter and sugar mixture, mixing just until combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Add-ins: Gently fold in the diced fresh peaches, white chocolate chips, and chopped pecans if using. This ensures an even distribution without breaking up the fruit too much.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes or until the edges are lightly golden brown and the centers are set, indicating perfect doneness.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Storage: Store the cooled cookies in an airtight container for up to 5 days to maintain freshness.
Notes
- Fresh peaches add the best flavor, but if unavailable, thawed frozen peaches can be used—drain excess juice before folding in.
- Ensure butter is softened, not melted, for optimal creaming with sugars.
- If you prefer a nut-free version, simply omit the pecans.
- White chocolate chips complement the peach flavor with creamy sweetness; semi-sweet chocolate chips could be a substitute but will change the flavor profile.
- For a softer cookie, reduce baking time slightly; for a firmer cookie, add a minute or two.
- These cookies freeze well if you want to make them ahead and enjoy later.
