Can I use canned or frozen peaches instead of fresh ones?

Absolutely! Canned peaches work well, just make sure they’re drained thoroughly and patted dry to avoid adding too much moisture to the dough. Frozen peaches should be thawed and chopped before use. Both options still give that juicy, cobbler-style flavor.

How do I make this recipe gluten-free?

You can swap the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your mix includes xanthan gum for structure. The texture might be slightly softer, but they’ll still be deliciously chewy and peach-packed.

Why did my cookies spread too much?

Cookies often spread too much if the butter is too soft or the dough wasn’t chilled before baking. To help prevent this, chill your scooped dough for at least 15 minutes before baking. Also, make sure your oven is fully preheated before putting them in.

Can I freeze these cookies?

Yes, you can freeze the dough or the baked cookies. For the dough, scoop it into balls and freeze on a tray, then store in a zip-top bag. Bake from frozen with 2 extra minutes. For baked cookies, cool completely and store in a freezer-safe bag for up to 2 months.

Peach Cobbler Cookies – A Soft, Chewy Twist on a Classic

Name: Peach Cobbler Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: – 1 ½ cups fresh or canned peaches, finely chopped; – 2 tbsp light brown sugar; – ½ tsp ground cinnamon; – 1 tsp lemon juice; – 1 cup unsalted butter, softened; – 1 cup granulated sugar; – ½ cup light brown sugar; – 2 large eggs, room temperature; – 2 tsp vanilla extract; – 2 ¾ cups all-purpose flour; – 1 tsp baking soda; – ½ tsp baking powder; – ½ tsp salt; – ½ tsp ground cinnamon; – ½ cup crushed graham crackers; – Cinnamon sugar for sprinkling

Description

Warm, soft, and packed with juicy cinnamon-spiced peaches, these Peach Cobbler Cookies deliver the comfort of cobbler in a bite-sized treat.

Ingredients

For the Peach Mixture:

– 1 ½ cups fresh or canned peaches, finely chopped

– 2 tbsp light brown sugar

– ½ tsp ground cinnamon

– 1 tsp lemon juice

For the Cookie Dough:

– 1 cup unsalted butter, softened

– 1 cup granulated sugar

– ½ cup light brown sugar

– 2 large eggs, room temperature

– 2 tsp vanilla extract

– 2 ¾ cups all-purpose flour

– 1 tsp baking soda

– ½ tsp baking powder

– ½ tsp salt

– ½ tsp ground cinnamon

Optional:

– ½ cup crushed graham crackers

– Cinnamon sugar for sprinkling

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Instructions

1. Mix chopped peaches with brown sugar, cinnamon, and lemon juice. Let sit 10–15 minutes.

2. Preheat oven to 350°F. Line baking sheets with parchment paper.

3. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.

4. Add eggs one at a time, mixing well, then stir in vanilla extract.

5. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.

6. Slowly add dry ingredients to wet mixture until just combined.

7. Fold in peach mixture gently without overmixing.

8. Scoop dough onto baking sheets, spacing 2 inches apart. Chill for 15 minutes if possible.

9. Bake for 11–13 minutes until edges are golden. Cool on tray 5 minutes before transferring.

10. Sprinkle with graham cracker crumbs and cinnamon sugar while warm.

Notes

If using canned peaches, drain well to avoid excess moisture.

Chilling helps cookies stay thick and chewy.

For a crispier cookie, slightly flatten the dough before baking.

Freezes well—bake from frozen with 2 extra minutes.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 15g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg