Description
Delight in these Peach Cobbler Cookies, featuring a tender, buttery base studded with juicy diced peaches and crunchy graham crackers. Each cookie is flavored with warm cinnamon and topped with a cinnamon sugar sprinkle, capturing the essence of a classic peach cobbler in a handheld treat perfect for summer or any season.
Ingredients
Scale
Cookie Dough
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup finely diced fresh or canned peaches (drained well)
- â…“ cup crushed graham crackers
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to combine all the dry ingredients thoroughly.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step adds air for a tender cookie.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar mixture until well combined, creating a smooth batter base.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until just incorporated. Avoid overmixing to maintain cookie tenderness.
- Fold in Peaches and Graham Crackers: Gently fold in the finely diced peaches and crushed graham crackers, distributing them evenly without breaking down the peaches.
- Prepare Cinnamon Sugar Topping: In a small bowl, combine granulated sugar and cinnamon for the topping.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Lightly roll or sprinkle each ball with the cinnamon sugar mixture for a sweet, spiced crust.
- Arrange and Bake: Place cookies 2 inches apart on the prepared baking sheet to allow spreading, then bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Ensure peaches are well-drained to prevent excess moisture which can make the cookies soggy.
- You may use fresh, canned, or frozen peaches (thawed and drained) depending on availability and preference.
- For enhanced cobbler flavor, press a small piece of graham cracker or sprinkle some streusel topping on each cookie before baking.
