Description
These Peach Cobbler Cookies offer an irresistible flavor with a simple prep, combining fresh peaches and aromatic spices for a delightful treat perfect for any gathering.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp honey
- 2 large eggs, room temperature
- 2 tbsp unsalted butter, melted
- 1/2 cup white granulated sugar
- 2 tsp ground cinnamon
- 4 peaches, 1 lb cubed
- 2/3 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
- In a medium bowl, combine the flour, baking soda, cinnamon, cornstarch, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, and white sugar together on high speed for 2 minutes until pale and fluffy.
- Add eggs, vanilla, and honey into the mixture and mix on medium speed until well combined. Gradually add dry ingredients, mixing on low until just combined.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Allow the cookie dough to rest for 10 minutes to prevent spreading.
- Scoop the dough into large balls (2 oz each) and place 6 cookie dough balls on each cookie sheet.
- Bake for 12-14 minutes until the edges are set and lightly golden. Let cookies sit for 2 minutes, then make an indent in the center using a teaspoon.
- Transfer cookies to a wire rack to cool completely.
Notes
For added sweetness, use ripe peaches. Adjust sugar according to your preference.
Ensure that the butter is at room temperature for a smoother batter.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg