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Peach Cobbler Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: peach cobbler cookies, peach cookies, cobbler cookies, summer dessert cookies, fruit cookies, cinnamon crumble cookies, peach dessert

Find it online: https://spiceupwithsophie.com/peach-cobbler-cookies-recipe-2/