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Easy Irresistible Peach Cobbler Cookie Bars

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These peach cobbler cookie bars combine a tender buttery cookie base with juicy peaches and a cinnamon-sugar topping for a nostalgic summer treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 cups fresh peaches, peeled and diced (about 3–4 medium peaches)
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter, melted
  • 1/4 cup (50g) brown sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer or 5-6 minutes by hand.
  3. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
  6. Press the cookie dough evenly into the prepared pan, covering the bottom completely.
  7. In a medium bowl, toss 3 cups diced fresh peaches with 1/2 cup granulated sugar, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and 1 tablespoon cornstarch until peaches are well coated.
  8. Spoon the peach mixture evenly over the cookie base, spreading gently but thoroughly.
  9. In a small bowl, mix 2 tablespoons melted butter, 1/4 cup brown sugar, and 1/2 teaspoon ground cinnamon. Drizzle or sprinkle this mixture evenly over the peach layer.
  10. Bake for 35-40 minutes, or until edges are golden and peach filling is bubbly. A toothpick inserted into the cookie base should come out with a few moist crumbs but no wet batter.
  11. Let the bars cool completely on a wire rack before slicing into squares.

Notes

If peaches are not very juicy, reduce cornstarch to 2 teaspoons to avoid gummy texture. Tent with foil if top browns too fast. Use ripe peaches for best flavor. Dough can be chilled for 10 minutes before pressing for easier handling. Bars can be stored at room temperature for 2 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: peach cobbler, cookie bars, summer dessert, easy recipe, peach dessert, cinnamon sugar, quick dessert

Find it online: https://leilameals.com/easy-irresistible-peach-cobbler-cookie-bars-recipe-for-perfect-summer-treats/