Miss Bee’s Delectable Georgia Peach Cobbler Cookies

Introduction: Welcome to the sweetest corner of the internet, where flavors dance on your taste buds and cravings are satisfied with every bite! If you’re a fan of all things peachy and cobblerlicious, then get ready to fall head over heels for Miss Bee’s Georgia Peach Cobbler Cookies.

These delightful treats are a fusion of two beloved classics, bringing together the irresistible charm of homemade peach cobbler and the comforting goodness of freshly baked cookies.

With their golden edges, soft centers, and bursts of juicy peach, each bite is like a warm hug from the South. So, grab a glass of cold milk and join me on this scrumptious journey as we dive into the world of Miss Bee’s Georgia Peach Cobbler Cookies

Ingredients:
For the cookies:
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup finely chopped Georgia peaches (approximately 2 peaches)
– 1/4 cup granulated sugar (for rolling)
– 1/2 teaspoon ground cinnamon (for rolling)

For the cream cheese drizzle frosting:
– 4 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 2-3 tablespoons milk

For the graham cracker garnish:
– 2-3 graham crackers, crushed

Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the finely chopped Georgia peaches.
7. In a small bowl, mix together the 1/4 cup of granulated sugar and 1/2 teaspoon of ground cinnamon for rolling.
8. Scoop out tablespoon-sized portions of dough and roll into balls.
9. Roll each dough ball in the cinnamon sugar mixture until fully coated.
10. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for approximately 10-12 minutes, or until the edges are golden brown.
12. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

For the cream cheese drizzle frosting:
1. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, vanilla extract, and milk, and continue to beat until the frosting is smooth and drizzle all over cooled cookies.