Irresistible Peach Cobbler Cookies

Irresistible Peach Cobbler Cookies

Ingredients:

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1/2 cup brown sugar

2 large eggs

1 tsp vanilla extract

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup finely diced canned or fresh peaches (drained if canned)

Optional: 1/2 cup crushed graham crackers or cinnamon streusel for topping

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Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in vanilla extract.

4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

5. Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined.

6. Fold in peaches: Gently stir in the diced peaches. If the dough seems very soft, chill it for 20–30 minutes.

7. Scoop dough: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Optionally, sprinkle the tops with crushed graham crackers or streusel.

8. Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.

9. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.