In another recipe that allows me to use my bounty of fresh peaches, this cookie idea from Taste of Home was one that piqued my interest. It has all the great flavors of a peach cobbler in a lovely hand-held cookie form. One recipe change I would suggest is to add 1 additional egg. The original recipe calls for 1 egg and the cookie dough was very crumbly. Some of the cookies (those that had a fair amount of the peaches) came out perfectly. Others were dry and crumbly. Overall, a great cookie that is a recommended do again for our family.


1 cup butter, softened
1 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature (RECIPE NOTE: I added 1 additional egg as the cookie mixture seemed dry without it. This is something you should gauge based on how moist your peaches are.)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped peeled fresh peaches


Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches.

Drop dough by tablespoonfuls 2 in. apart onto parchment-lined cookie sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

This approach makes a great basic recipe for many different fruit/spice combinations. Try fresh cherries for another good option.

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