Peach Cobbler Cookies Recipe
These Peach Cobbler Cookies taste just like a cozy peach cobbler in cookie form, with sweet peaches, cinnamon, and a buttery crumb topping in every bite. They’re easy to make and perfect for a quick summer treat!
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Servings: 24 Cookies
Calories: 190kcal
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop optional
- Cooling rack
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1 ¼ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup 2 sticks cold butter, cubed
- ⅔ cup light or dark brown sugar
- ⅔ cup granulated sugar
- 2 large eggs beaten
- 1 peach finely chopped
For the crumb topping:
- ½ cup all-purpose flour
- ¾ cup brown sugar
- 2 tablespoons cinnamon
- 4 tablespoons butter melted
Instructions
Make the crumb topping:
- In a bowl, mix ½ cup flour, ¾ cup brown sugar, and 2 tablespoons cinnamon. Stir in melted butter until crumbly. Set aside.
Mix dry ingredients:
- In another bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt.
Cream butter and sugars:
- In a large bowl, beat cold cubed butter with brown sugar and granulated sugar until light and fluffy. This may take about 3-4 minutes.
Add eggs:
- Beat in the eggs until combined.
Add dry ingredients:
- Slowly add the flour mixture and mix until just combined.
Fold in peaches:
- Gently stir in the finely chopped peaches.
Scoop the dough:
- Scoop about 2 tablespoons of dough for each cookie onto a lined baking sheet.
Add crumb topping:
- Sprinkle a generous amount of crumb topping on each cookie, pressing it lightly so it sticks.
Bake:
- Bake at 350°F (175°C) for 12-15 minutes or until the edges are lightly golden.
Cool:
- Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool.
Nutrition
Calories: 190kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Fiber: 1g | Sugar: 15g