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Soft, chewy, and packed with peachy goodness—these cobbler-style cookies mix the juicy flavors of peachy desserts with classic cookies. They’re awesome for summer and almost guaranteed to make anyone’s day better after just one bite.
INGREDIENTS- Diced peaches: 1 1/2 cups, use canned (well-drained) or go with fresh for that bright flavor pop
- White chocolate chips: 1/2 cup, totally optional, but they make the bites even sweeter and add a creamy touch
- Salt: 1/2 teaspoon, cuts through the sweet so it’s not too much
- Baking powder: 1 teaspoon, gets your cookies rising nice and fluffy
- Eggs: 2 large, keeps the dough from falling apart and gives it structure
- Ground cinnamon: 1 teaspoon, brings in cozy, warm notes
- All-purpose flour: 3 cups, so your cookies have some body
- Granulated sugar: 1 cup, for that classic sweetness
- Brown sugar: 1/2 cup, makes things taste rich and keeps cookies moist
- Baking soda: 1/2 teaspoon, helps the dough spread out nicely
- Vanilla extract: 1 teaspoon, really amps up the overall flavor
- Unsalted butter: 1 cup, softened—best for mixing up smooth with the sugars
- Step 7:
- Stir up powdered sugar, milk, and vanilla in a little bowl until it’s all silky. Drizzle your glaze over cookies once they’ve cooled down.
- Step 6:
- Pop them in the oven for about 12-15 minutes. When the edges go golden and the middles aren’t gooey anymore, pull them out. Let them chill on the tray before moving to a rack. Walk away, let them finish cooling.
- Step 5:
- Scoop wads of dough and plop them onto your lined baking tray. Give each cookie about two inches of personal space.
- Step 4:
- Toss in those peach chunks and white chocolate chips (if you feel like it). Go gentle so you don’t smash the fruit.
- Step 3:
- Mix flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Blend this dry stuff into your wet mix just until it all comes together. Don’t overdo it.
- Step 2:
- Now beat the sugars and soft butter in a big bowl until it looks fluffy. Add eggs one by one, then tip in the vanilla and stir it up.
- Step 1:
- Turn your oven to 350°F (175°C). Slap parchment paper on a cookie sheet to stop things sticking.
- Pair a cookie with a cup of hot tea or grab a glass of milk and munch away for a real treat.
- Pop leftovers in an airtight box—they’ll stay good for about 3-4 days. Freeze them if you made too many and want them later.
- Grab fresh peaches if you can, but canned works. Just drain them well or your cookies will come out soggy.
- Don’t love white chocolate? Leave it out or toss in nuts like pecans or walnuts for a crunchy twist.
Advice from Famous Chefs
- Carla Hall’s top tip: Sprinkle cinnamon-sugar on top before baking so your cookies come out extra crisp and packed with spiced flavor.
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