Description

These Irresistible Peach Cobbler Cookies bring together the juicy sweetness of peaches with the creamy richness of white chocolate and the satisfying crunch of graham crackers. Perfect for summer, these soft, chewy cookies offer a delightful twist on traditional peach cobbler, combining warm spices like cinnamon with a tender cookie base. Easy to make and guaranteed to please, they’re an ideal dessert for any occasion.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Add-ins

1 cup chopped canned or fresh peaches (drained well if using canned)
1 cup white chocolate chips
½ cup crushed graham crackers

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a smooth base for your cookie dough.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to infuse the dough with a sweet aroma.
Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spice throughout the dough.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until fully combined to avoid overworking the dough which can lead to tough cookies.
Fold in Add-ins: Gently fold in the chopped peaches, white chocolate chips, and crushed graham crackers to incorporate flavor and texture evenly.
Shape Cookies: Scoop the dough into 2-tablespoon-sized balls and arrange them on the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are just set, ensuring a soft, chewy texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and enhances flavor.

Notes

Make sure peaches are well-drained to prevent excess moisture that can make the cookies soggy.
You can use frozen peaches—just thaw and pat dry before chopping to maintain the right texture.
For extra crunch, sprinkle the tops with a pinch of cinnamon sugar before baking.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American