Peach Cobbler Cookies
Ingredients
Cookie Dough
- 1 cup (225g) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- salt tsp salt
- 1 tsp ground cinnamon (Saigon if you’ve got it)
- ½ cup quick oats (or old-fashioned for extra chew)
- ½ cup diced fresh peaches (peeled and patted dry)
Streusel Topping
- 2 tbsp unsalted butter, melted
- 2 tbsp all-purpose flour
- 2 tbsp light brown sugar
- ¼ tsp ground cinnamon
- ⅓ cup old-fashioned oats
- (Optional: ¼ cup chopped pecans or walnuts for crunch)
Instructions
- Preheat and Prep:Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper — trust me, you’ll thank yourself later when cleanup’s a breeze.
- Cream the Butter and Sugars:In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. You can use a hand mixer or channel your inner pioneer with a wooden spoon.
- Add Eggs and Vanilla:Beat in the eggs one at a time, followed by vanilla extract. The mixture should look smooth and a bit like soft caramel.
- Combine Dry Ingredients:In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and oats. Gradually add this to your wet mixture, stirring until just combined — no overmixing here!
- Fold in Peaches:Gently fold in the diced peaches (and nuts if you’re adding them). If the dough feels too sticky, chill it for 30 minutes — it firms up beautifully.
- Make the Streusel:In a small bowl, mix together melted butter, flour, brown sugar, cinnamon, and oats until crumbly.
- Scoop and Top:Scoop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Sprinkle each cookie generously with the streusel topping.
- Bake:Bake for 13–15 minutes, or until the edges are golden and the centers look just set. They’ll firm up as they cool, so resist the urge to overbake.
- Cool and Enjoy:Let cookies rest on the tray for 5 minutes, then move to a rack to cool — or eat one warm because, honestly, who waits?