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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.
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Préparation 15 minutes
Cuisson 15 minutes
Temps total 30 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
Mixing Wet Ingredients
  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  2. Add the egg and vanilla extract, mixing until fully integrated.
Combine Ingredients
  1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  2. Gently fold in the diced peaches.
Prepare Streusel Topping
  1. In a small bowl, mix together the oats, melted butter, all-purpose flour, light brown sugar, and ground cinnamon until crumbly.
Form Cookies
  1. Scoop tablespoons of dough onto the lined baking sheet, leaving space for the cookies to spread.
  2. Sprinkle the streusel topping generously over each cookie.
Baking
  1. Bake the cookies in the preheated oven for 13-15 minutes or until golden brown.
  2. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes et conservation

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.