Jocelyn Jackson’s Peach Cobbler Cookies

updated Jun 19, 2020
Peach Cobbler Cookies
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Brittany Conerly

During this pandemic it’s become abundantly clear that we must adapt in order to meet the needs of this moment. We’ve all made a social contract to practice physical distancing in order to prevent the spread of COVID-19. This necessity has also impacted the ways we are able to safely share food. I’d like to put forth this cookie iteration of a peach cobbler as a way to continue our instincts to share and caretake one another in a socially responsible way. 

I invite you to bake a batch or two and wrap them individually and share them with your neighbors, friends, activists, and elders. Spread the joy and love that fresh summertime peach cobbler is known to give. Caring for our community in large and small ways will be the most profound legacy that comes out of the summer of 2020. 

Credit: Brittany Conerly

Peach Cobbler Cookies

Makes about 4 dozen cookies

Nutritional Info


  • 2 sticks

    unsalted butter, at room temperature

  • 3/4 cup

    granulated cane sugar, plus more for sprinkling

  • 1/3 cup

    packed brown sugar

  • 1

    large egg, at room temperature

  • 1 teaspoon

    vanilla extract

  • 1/4 teaspoon

    almond extract

  • 2 1/2 cups

    unbleached all-purpose flour

  • 1/2 cup

    whole-wheat flour

  • 2 teaspoons

    ground cinnamon

  • 1 teaspoon

    cream of tartar

  • 1 teaspoon

    baking soda

  • 1/2 teaspoon


  • 1/4 teaspoon

    baobab powder (optional)

  • 1 cup

    peeled diced fresh peaches


  1. Preheat oven to 350ºF. Line two baking sheets with parchment paper.

  2. Cream together the butter and sugars in a large bowl. Mix in the egg, vanilla, and almond extract. In a separate bowl, whisk together the all-purpose flour, whole-wheat flour, cinnamon, cream of tartar, baking soda, salt, and baobab. Slowly stir the dry ingredients into the wet ingredients. Once the mixture is consistent throughout, stir in peaches.

  3. Use a #60 portion scoop or a tablespoon to drop the dough onto the baking sheets about 2-inches apart. Sprinkle with more sugar. Bake for about 15 minutes. Remove from the oven and let cool on the baking sheets for about 2 minutes before transferring to a cooling rack.

Recipe Notes

Storage: Leftovers can be stored in an airtight container at room temperature up to 4 days.

Jocelyn Jackson’s passion for culturally significant food, social justice, creativity, and community is rooted in a childhood spent on the Kansas plains. Her family would always sing a song before sharing a soulful meal. Jocelyn founded JUSTUS Kitchen to continue to create healing food experiences that inspire people to reconnect with themselves, the earth, and one another, with the goal of collective liberation. And she still begins every meal with a song. Trained as an attorney and environmental educator, she enjoys using her role as a cook activist to build beloved community. 

Jocelyn is also a co-founder of the People’s Kitchen Collective (PKC) based in Oakland. It is a large-scale community dining project that uses food and art to address the critical issues of our time while centering the lived experiences of Black and brown folks.

PKC was named “Rising Star Chef” by the San Francisco Chronicle, honored on the YBCA 100 list, and was presented with the advocate award at CAAMFeast.