Peach Cobbler Cookies
Savor the taste of summer with these delightful Peach Cobbler Cookies, where sweet peaches meet buttery cookies topped with a crunchy streusel.
Ingrédients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Fruity Ingredient
- 1 cup diced fresh peaches (peeled)
Streusel Topping
- 0.33 cups old-fashioned oats
- 2 tablespoons unsalted butter, melted for streusel
- 2 tablespoons all-purpose flour for streusel
- 2 tablespoons light brown sugar for streusel
- 0.25 teaspoon ground cinnamon for streusel
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
Mixing Wet Ingredients
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully integrated.
Combine Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the diced peaches.
Prepare Streusel Topping
- In a small bowl, mix together the oats, melted butter, all-purpose flour, light brown sugar, and ground cinnamon until crumbly.
Form Cookies
- Scoop tablespoons of dough onto the lined baking sheet, leaving space for the cookies to spread.
- Sprinkle the streusel topping generously over each cookie.
Baking
- Bake the cookies in the preheated oven for 13-15 minutes or until golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. You can store the cookies in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months.