Peach Cobbler Cookies Recipe

Introduction

Peach Cobbler Cookies combine the sweet, tender flavors of fresh peaches with a soft, spiced cookie base and a crunchy crumble topping. These delightful treats capture the essence of classic peach cobbler in cookie form, making them perfect for summer gatherings or cozy afternoons.

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 (for filling)
• 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 (for dough)
• 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 (for dough)
• 1/2 tsp nutmeg (for dough)
• 1/2 cup granulated sugar (105 grams, for coating)
• 2 tsp cinnamon (for coating)
• 1/8 tsp nutmeg (for coating)
• 1/4 cup salted butter, melted (57 grams, for crumble)
• 1/3 cup light brown sugar, packed (73 grams, for crumble)
• 1/2 cup + 1 tbsp all-purpose flour (73 grams, for crumble)
• 3/4 tsp cinnamon (for crumble)
• 1/3 cup powdered sugar (38 grams, for glaze)
• 1/4 tsp vanilla extract (for glaze)
• Pinch of cinnamon (to taste, for glaze)
• 1-2 tbsp milk (15 to 30 mL, for glaze)

Instructions

1. Step 1: Make the Peach Filling. In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, light brown sugar, lemon juice, cinnamon, and nutmeg. Cook for 6 minutes until bubbly. Mix corn starch and water in a small bowl, stir into peach mixture, and cook for 1 more minute. Remove from heat, stir in 1/2 tsp vanilla extract, then transfer to a bowl and chill in the fridge until completely cool. This can be made up to 3 days ahead.
2. Step 2: Make the Cookie Dough. In a large bowl, cream the softened butter with the granulated and light brown sugars using an electric mixer on medium-high speed for about 1 minute. Add 1 and 1/2 tsp vanilla extract and eggs, mixing just until combined. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg; mix until a dough forms. Chill for 30 minutes to make rolling easier. Dough can be frozen for 1-2 months—thaw overnight in the fridge before use.
3. Step 3: Scoop & Chill the Dough. Using a large cookie scoop, portion dough into 55-gram balls. Place in an airtight container and chill for at least 3 hours in the fridge, or 2 hours in the freezer. Dough may be chilled up to 48 hours in the fridge. Note: Always scoop dough before chilling to make shaping easier and prevent spreading during baking.
4. Step 4: Make the Crumble. While dough chills, preheat oven to 350°F. In a medium bowl, melt 1/4 cup butter, then stir in light brown sugar, flour, and cinnamon until crumbly. Spread on a parchment-lined baking sheet and bake for 12-14 minutes until deep golden. Let cool and break into smaller pieces. This can be made 1-2 days ahead and stored at room temperature.
5. Step 5: Bake the Cookies. Preheat oven to 350°F and line baking sheets with parchment paper. In a small bowl, mix 1/2 cup granulated sugar, 2 tsp cinnamon, and 1/8 tsp nutmeg for coating. Roll each dough ball in the cinnamon sugar mixture, place about 6 per sheet with space to spread. Bake 11-13 minutes until edges feel set but centers are still puffy. Immediately use a round cutter to gently swirl each cookie into a perfect circle and keep thickness. Let rest 1-2 minutes on the sheet, then press a tablespoon back into the center to create an indent. Cool a few minutes, then transfer to a wire rack.
6. Step 6: Optional Glaze. Whisk powdered sugar, vanilla extract, cinnamon, and milk together. Adjust milk to reach a runny glaze consistency that will drizzle nicely over cookies.
7. Step 7: Assemble Cookies. Spoon chilled peach filling into the indents of cooled cookies, sprinkle with crumble topping, and drizzle with glaze.
8. Step 8: Serve & Store. Enjoy the cookies immediately once assembled. Store leftovers in an airtight container in the fridge for 4-5 days.

Tips & Variations

• Chilling the dough balls before baking is essential to prevent excess spreading and maintain thick, chewy cookies.
• Use ripe, juicy peaches for the best flavor in the filling; if peaches aren’t in season, thawed frozen peaches work well too.
• The crumble topping adds a lovely texture contrast — you can add chopped nuts like pecans for extra crunch.
• Make the peach filling and crumble a day or two ahead to save time on baking day.
• For a dairy-free version, substitute butter with a plant-based alternative and milk with almond or oat milk in the glaze.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 4-5 days. The glaze and filling keep the cookies moist but may soften the crumble over time. Reheat gently in a microwave for 10-15 seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for the filling?

Yes, thaw frozen peaches completely and drain excess juice before cooking to avoid a watery filling. The flavor will still be delicious.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much in the oven, resulting in thicker, chewier cookies with better texture.

Peach Cobbler Cookies Recipe

Print Recipe

★★★★★

4.4 from 86 reviews

These Peach Cobbler Cookies combine the sweet, juicy flavors of ripe peaches with a soft, spiced cookie base and a crunchy crumble topping. Inspired by classic peach cobbler dessert, these cookies are filled with a luscious peach filling, topped with buttery streusel crumble, and finished with a sweet cinnamon glaze for a delightful treat perfect for any season.

• Author: Sophie
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: About 24 cookies 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 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

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

• 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, light brown sugar, lemon juice, cinnamon, and nutmeg. Cook for about 6 minutes until bubbly. In a small bowl, mix corn starch and water until smooth; stir this mixture into the peach mixture and cook for an additional 1 minute. Remove from heat and stir in vanilla extract. Transfer to a bowl and refrigerate to cool completely. This peach filling can be made up to 3 days in advance and stored in the fridge.
2. Make the Cookie Dough: In a large bowl, cream softened butter using an electric mixer on medium-high speed. Add granulated sugar and brown sugar and mix until creamy, about 1 minute. Add vanilla extract and eggs, mixing just until combined. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture and mix until a dough forms. Chill the dough in the refrigerator for 30 minutes to make it easier to handle. Dough can be scooped and frozen for 1-2 months; thaw overnight in fridge before use.
3. Scoop & Chill the Dough: Using a large cookie scoop, portion dough into 55-gram balls. Place dough balls in an airtight container and chill in the refrigerator for at least 3 hours or up to 48 hours, or freeze for 2 hours if in a hurry. Proper chilling is crucial to prevent excessive spreading during baking. Do not scoop from frozen dough; scoop first then chill.
4. Make the Crumble Topping: Preheat oven to 350°F (177°C). In a medium bowl, melt butter and stir in granulated sugar, brown sugar, flour, cinnamon, and nutmeg until crumbly. Spread crumble onto a parchment-lined baking sheet and bake for 12-14 minutes or until deep golden brown. Remove from oven and allow to cool, breaking into smaller pieces with a spatula. Crumble can be prepared 1-2 days ahead and stored at room temperature.
5. Bake the Cookies: Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper or silicone mats. In a small bowl, mix granulated sugar, cinnamon, and nutmeg for rolling. Roll chilled dough balls in this cinnamon sugar mixture and place about 6 cookies per sheet, leaving space between each. Bake for 11-13 minutes until edges are set but centers remain puffy. Immediately after baking, use a round cutter to rotate cookies gently to perfect their shape and thickness. Let cookies rest 1-2 minutes, then press the back of a tablespoon into the center of each cookie to create an indent. Cool a few more minutes on the sheet, then transfer to wire racks to cool completely.
6. Prepare the Glaze: In a small bowl, whisk powdered sugar, vanilla extract, cinnamon, and milk until smooth, adjusting milk to achieve a slightly runny consistency that will drizzle easily over cookies.
7. Assemble the Cookies: Spoon cooled peach filling into the indents of each cookie. Sprinkle the crumble topping over the filling, then drizzle with the prepared glaze.
8. Serve & Store: Enjoy the cookies immediately after assembly for best texture and flavor. Store leftovers in an airtight container in the refrigerator for 4-5 days.

Notes

• Chilling the dough is crucial to prevent spreading and achieve the perfect cookie texture.
• Peach filling and crumble topping can be made ahead to save time on baking day.
• If peaches are not in season, frozen peaches can be used but ensure they are well drained and possibly extra thickened with cornstarch.
• The indentation in cookies helps hold the peach filling and prevents it from spilling over during baking.
• Use a sturdy round cutter to shape cookies immediately after baking while still warm.
• Adjust glaze thickness by adding more or less milk according to preference.
• Cookies taste best the day they are assembled; leftovers should be refrigerated and consumed within 4-5 days.

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