Peach Cobbler Cookies

Peach Cobbler Cookies are soft, chewy, and filled with warm, fruity flavor. Inspired by the classic dessert, they combine sweet peaches with cozy spices and a buttery cookie base bringing all the comfort of peach cobbler in a handheld, bite-sized treat perfect for any time of year

Prep:30 mi
Cook:15 min
Yield:about 4-1/2 dozen

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/3 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped peeled fresh peaches

Directions

1. 1Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches.
2. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts

1 cookie: 78 calories, 4g fat (2g saturated fat), 12mg cholesterol, 74mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.

Notes:

To add some sweetness, depth and a bit of bite, try pouring a shot of Schnapps into the mix. Add the liqueur while you’re creaming together the butter and sugars.

Perfectly delightful on their own, these cookies will be great with a generous scoop of vanilla ice cream on the side, or with a dollop of whipped cream too.

While frozen peaches can work OK here, canned peaches really won’t serve, unfortunately. They are two soft and too liquid-filled for the peach cobbler cookie recipe to work out.

You can safely freeze these peach cookies for three or four months. Seal them in airtight bags or wrap them in a freezer-safe container with as little air trapped inside as possible.

These cookies can be left at room temperature in an airtight container for two days, or stored in sealed packaging in the fridge for four or five days. If you’re storing them in a refrigerator, they’re best if allowed to warm up to room temperature again before eating.