Description
Delight in these soft and flavorful Peach Cobbler Cookies that combine juicy fresh peaches, warm cinnamon and nutmeg spices, creamy white chocolate chips, and crunchy pecans for a nostalgic twist on a classic dessert. Perfectly baked to golden perfection, these cookies offer the comforting essence of peach cobbler in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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
Add-ins
- 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 allow for even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer for about 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the creamed butter and sugar mixture, mixing just until combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the diced peaches, white chocolate chips, and optional chopped pecans until evenly distributed throughout the cookie dough.
- Scoop Dough: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 12-14 minutes or until the edges turn a light golden brown and the center is set but still soft.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Store Properly: Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
Notes
- Make sure to peel and dice the peaches finely to distribute the fruit evenly and avoid excess moisture.
- If you prefer a nut-free version, simply omit the pecans.
- Use fresh peaches when in season for the best flavor, but frozen peaches can be used if thoroughly thawed and drained.
- Chilling the dough for 30 minutes before baking can help control spread and improve texture.
- White chocolate chips add a creamy sweetness, but you can substitute with regular chocolate chips if preferred.
- Cookies are best enjoyed within a few days while still soft and fresh.
