Peach Cobbler Cookies Recipe

Introduction

These Peach Cobbler Cookies capture the warm, comforting flavors of classic peach cobbler in a handheld treat. With juicy peach filling, tender spiced cookie dough, and a crunchy crumble topping, they are perfect for dessert or an afternoon snack.

Ingredients

• 4 large ripe peaches, diced (about 4 cups, 25 ounces, or 701 grams)
• 1/4 cup granulated sugar (53 grams)
• 1/4 cup + 1 tbsp light brown sugar, packed (69 grams)
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 2 tsp corn starch
• 2 tsp water
• 1/2 tsp vanilla extract
• 1 cup salted butter, softened at room temperature (226 grams)
• 1 cup granulated sugar (210 grams)
• 1/2 cup light brown sugar, packed (110 grams)
• 1 and 1/2 tsp vanilla extract
• 2 large eggs
• 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 and 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup granulated sugar (105 grams)
• 2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 cup salted butter, melted (57 grams)
• 1/3 cup light brown sugar, packed (73 grams)
• 1/2 cup + 1 tbsp all-purpose flour (73 grams)
• 3/4 tsp cinnamon
• 1/3 cup powdered sugar (38 grams)
• 1/4 tsp vanilla extract
• Pinch of cinnamon (to taste – start small!)
• 1-2 tbsp milk (15 to 30 mL)

Instructions

1. Step 1: Make the peach filling by combining diced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Cook for 6 minutes until bubbly. Stir together corn starch and water, then add to the peach mixture. Cook for 1 more minute, remove from heat, and stir in vanilla. Transfer to a bowl and chill completely in the fridge.
2. Step 2: Prepare the cookie dough by creaming the softened butter with granulated and brown sugar in a large bowl using an electric mixer on medium-high speed. Add vanilla and eggs, mixing just until combined. Gradually mix in the dry ingredients until a dough forms. Chill for 30 minutes to make rolling easier.
3. Step 3: Scoop the dough into 55-gram balls using a large cookie scoop. Place in an airtight container and chill in the fridge for at least 3 hours or freeze for 2 hours. Dough can be stored up to 48 hours in the fridge before baking.
4. Step 4: While the dough chills, make the crumble topping. Preheat oven to 350° F. Melt butter in a bowl, then stir in brown sugar, flour, cinnamon, and nutmeg until crumbly. Spread on parchment-lined baking sheet and bake 12-14 minutes until deep golden brown. Cool and break into small pieces.
5. Step 5: Preheat oven to 350° F. Mix granulated sugar, cinnamon, and nutmeg in a small bowl for coating. Roll chilled dough balls in this cinnamon sugar mixture and place 6 per baking sheet with space between them. Bake 11-13 minutes until edges are set and centers appear slightly underdone. Immediately press a round cutter around each cookie to shape and thicken. Let rest 1-2 minutes, then press an indent in the center with the back of a spoon. Cool a few minutes, then transfer to a wire rack.
6. Step 6: Prepare the optional glaze by whisking powdered sugar, vanilla, pinch of cinnamon, and milk together. Adjust thickness by adding milk, aiming for a slightly runny consistency.
7. Step 7: Assemble the cookies by spooning peach filling into the center indent, sprinkling crumble on top, and drizzling with glaze.
8. Step 8: Serve immediately or store assembled cookies in an airtight container in the fridge for 4-5 days.

Tips & Variations

• Chilling the dough before baking is essential to prevent spreading and keep cookies thick and tender.
• You can freeze dough balls for up to 2 months; thaw overnight in the fridge before baking.
• Use ripe, juicy peaches for the best flavor and texture in the filling.
• For a dairy-free glaze, substitute milk with almond or oat milk.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 4-5 days. Reheat briefly at room temperature before serving if chilled. The peach filling and crumble are best enjoyed fresh but can be stored separately in the fridge for 2-3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peach filling ahead of time?

Yes, the peach filling can be made up to 3 days in advance and stored in the fridge in a sealed container.

What if I don’t have fresh peaches?

Fresh peaches are recommended for the best flavor, but you can use thawed frozen peaches. Drain any excess liquid before cooking to avoid a watery filling.

Peach Cobbler Cookies Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

These Peach Cobbler Cookies combine juicy cinnamon-spiced peach filling with soft, buttery cookie dough, topped off with a sweet cinnamon crumble and optional glaze. Inspired by classic peach cobbler dessert flavors, these cookies offer a perfect balance of fruitiness, spice, and rich textures, making them an irresistible treat for summer or any time you crave a comforting fruit dessert in cookie form.

• Author: Sophie
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes plus chilling and cooling times
• Yield: About 24 cookies (depending on size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peach Filling

• 4 large ripe peaches, diced (about 4 cups, 25 ounces, or 701 grams)
• 1/4 cup granulated sugar (53 grams)
• 1/4 cup + 1 tbsp light brown sugar, packed (69 grams)
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 2 tsp corn starch
• 2 tsp water
• 1/2 tsp vanilla extract

Cookie Dough

• 1 cup salted butter, softened at room temperature (226 grams)
• 1 cup granulated sugar (210 grams)
• 1/2 cup light brown sugar, packed (110 grams)
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Crumble Topping

• 1/2 cup granulated sugar (105 grams)
• 2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 cup salted butter, melted (57 grams)
• 1/3 cup light brown sugar, packed (73 grams)
• 1/2 cup + 1 tbsp all-purpose flour (73 grams)
• 3/4 tsp cinnamon

Glaze (Optional)

• 1/3 cup powdered sugar (38 grams)
• 1/4 tsp vanilla extract
• Pinch of cinnamon (to taste)
• 1–2 tbsp milk (15 to 30 mL)

Instructions

1. Make the Peach Filling: In a medium saucepan over medium heat, combine diced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Cook for about 6 minutes until bubbly. Stir together cornstarch and water in a small bowl, then add to peach mixture and cook for 1 more minute. Remove from heat and stir in vanilla extract. Transfer to a medium bowl and chill completely in the fridge before using; can be made up to 3 days ahead.
2. Make the Cookie Dough: In a large bowl, cream softened butter with granulated and brown sugars using an electric mixer on medium-high for about 1 minute. Add vanilla extract and eggs, mixing until just combined. Gradually add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until dough forms. Chill dough for 30 minutes for easier handling or freeze balls for longer storage.
3. Scoop & Chill the Dough: Use a large cookie scoop to portion dough into 55-gram balls. Place in an airtight container and chill in the refrigerator for at least 3 hours or up to 48 hours; can also freeze for 2 hours. Chilling before baking prevents excessive spreading and helps maintain shape.
4. Make the Crumble: While dough chills, preheat oven to 350°F (175°C). In a medium bowl, melt butter and mix with granulated sugar, brown sugar, flour, cinnamon, and nutmeg to form a crumbly mixture. Spread on parchment-lined baking sheet and bake 12-14 minutes until deep golden brown. Let cool; break into small pieces.
5. Bake the Cookies: Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone mats. Mix sugar and spices for coating in a small bowl. Roll dough balls in this cinnamon-sugar mixture. Space about 6 per sheet. Bake 11-13 minutes, edges set but centers slightly puffy. Immediately after baking, place a round cutter around each cookie and gently swirl to shape and thicken them. Let cool on sheet for 1-2 minutes, then press an indent in the center with a tablespoon back. Cool a bit more before transferring to a wire rack.
6. Optional Glaze: Whisk powdered sugar, vanilla extract, cinnamon, and milk to a runny consistency. Adjust milk amount as needed to drizzle smoothly over cookies.
7. Assemble Cookies: Spoon chilled peach filling into the center indent of each cooled cookie. Sprinkle with crumble topping, then drizzle with optional glaze.
8. Serve & Store: Enjoy cookies immediately after assembly. Store leftovers in an airtight container in the fridge for 4-5 days.

Notes

• The peach filling can be made up to 3 days ahead and stored in the fridge.
• Dough balls can be frozen for 1-2 months and thawed overnight in the fridge before baking.
• Chilling the dough balls before baking is crucial to prevent spreading and maintain cookie thickness.
• The crumble topping can be prepared 1-2 days in advance and stored at room temperature.
• For best results, use ripe peaches for the filling to maximize sweetness and flavor.
• The optional glaze adds extra sweetness and moisture but can be omitted if preferred.

Keywords: Peach Cobbler Cookies, Peach Cookies, Cobler Cookies, Dessert Cookies, Summer Cookies, Fruit Cookies, Cinnamon Cookies