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Peach Cobbler Cookies Recipe

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★★★★★

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.

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 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

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