peach cobbler cookies are my fave
from guest contributor Rebecca Hansen
These cookies are the perfect marriage between summer and fall. For those of you savoring the last few weeks of summer, you get the taste of the juicy peaches at their peak. For those of you jumping on the arrival of pumpkins and boots, you get a warm baked good and crumble topping. A win/win in my book.
Peach Cobbler Cookies
Dough
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 sticks of butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 2 teaspoon vanilla
- 2 eggs
- 1 1/2 cups white chocolate chips
- 2 peaches, peeled and diced
Crumble Topping
- 4 tablespoons softened butter
- 1/3 cup flour (add more if needed)
- dash of cinnamon
- 1/4 cup brown sugar
- 4 tablespoons oats
In a mixer fitted with the paddle attachment cream together the butter and both of your sugars until fluffy. On low speed at the salt, vanilla, and eggs. When that’s combined add in the flour, baking soda and cinnamon. Mix in the white chocolate. Chill the dough in the fridge for one hour.
While the dough is chilling, mix all the crumble topping ingredients together with a fork until small clumps form.
Preheat the oven to 350.
After the dough is chilled mix in the peaches on low speed. You only want to mix it briefly so you don’t mash up the peaches.
Use an ice cream scoop and drop on a cookie sheet lined with parchment paper. Press down with a fork and sprinkle with the crumble topping.
Bake for 13-15 minutes. Enjoy warm!
