Nutritional Information
Nutritional Information (per serving)
Calories: 120 kcal per cookie
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 70mg
Potassium: 30mg
Fiber: 0.5g
Sugar: 10g
Vitamin A: 200 IU
Vitamin C: 1mg
Calcium: 10mg
Iron: 0.5mg
These cookies offer a delightful mix of carbohydrates, fats, and proteins, making them a satisfying treat. The peaches provide a boost of vitamin C and fiber, while the butter contributes to their rich, buttery texture.
Storage and Leftovers
Refrigerate: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks.
Reheat: Enjoy the cookies at room temperature or warm them slightly in the microwave for that freshly baked feel.
Leftover Ideas:
Crumble the cookies over yogurt or ice cream for a delicious dessert topping.
Use them as a base for a cookie trifle with layers of cream and fruit.
Related Recipes
Check out these related recipes for more delicious treats:
Easy Egg Fried Rice Recipe
Slow Cooker Chicken Pasta
Conclusion
I hope you enjoy baking and tasting these Irresistible Peach Cobbler Cookies as much as I do. They are a sweet reminder of summer and a great way to bring a bit of warmth and comfort into your home. Don’t forget to share your experience and any variations you try – I’d love to hear from you! Happy baking!
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup diced fresh peaches
1 teaspoon ground cinnamon
1/4 cup granulated sugar for topping.
Optional Substitutions:
For a gluten-free version, use a gluten-free all-purpose flour blend.
If you’re dairy-free, substitute the butter with a plant-based alternative.
Use coconut sugar in place of granulated sugar for a lower glycemic option.
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced peaches.
Drop rounded tablespoons of dough onto the prepared baking sheet.
In a small bowl, mix together the ground cinnamon and 1/4 cup granulated sugar. Sprinkle the cinnamon-sugar mixture over the cookie dough.
Bake for 12-15 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
