peach cobbler cookies

Peach Cookies are chewy, crisp-edged, cinnamon-spiced cookies filled with a quick stovetop peach filling, topped with a brown sugar crumble, and finished with a vanilla glaze. These summery cookies taste just like peach cobbler in cookie form. Bake these during peach season, and they’ll be everyone’s new favorite cookie!

this recipe

I’ve wanted to incorporate peaches into a cookie for ages, and I wasn’t excited by the Italian peach cookies I see come up in search results, because they just look like peaches – there’s no real peaches involved. My peach cookies are packed with peach flavor and warm spices, so every bite feels like a cozy hug from a peach in cookie form. They’re perfect for a special occasion or just a fun summer baking day`.

Why you’ll love these Peach Cookies:

• Fresh Peach Filling – The filling for this impressive dessert is made with sweet, fresh peaches, cooked into a quick cobbler filling on the stovetop.
• Chewy Cinnamon Cookies – These cinnamon-spiced, buttery cookies are perfectly chewy – not cakey – with crisp, golden brown edges.
• Easy Crumble – Top these cookies off with an easy crumble to complete the peach cobbler vibe!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

• Fresh Peaches –  Use peaches that are ripe, but not super mushy. I see some people recommend using underripe peaches for baking, but I personally don’t like to do that. Ripe peaches have the best flavor and are the most juicy! Try your local farmer’s market or a food co-op for good peaches, since many grocery store peaches can be hit or miss. Bonus – since we’re making a peach filling, there’s no need to waste paper towels blotting the juice out of fresh fruit!
• All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
• Eggs – Use large eggs for the cookies.

Ingredient Substitutions:

• Dairy-free – Use your favorite dairy-free butter to make this recipe dairy-free.
• Gluten-free – I have not tried these cookies with any gluten-free flour. Let me know if you do!
• Peaches – Frozen peaches will work fine as well. Just be sure to dice the frozen slices before cooking, and cook them from frozen. You could also use peach jam or preserves when fresh peaches are out of season.

How to Make this Peach Cobbler Cookie Recipe Step-by-Step:

Step 1: Make the Peach Cobbler Filling. In a medium saucepan, combine fresh diced peaches, brown sugar, granulated sugar, vanilla, a splash of lemon juice, cinnamon, vanilla, and a pinch of nutmeg.

Cook for about 6 minutes, then add a cornstarch slurry to gently thicken the filling. Transfer to a medium bowl to cool completely in the fridge.

Step 2: Make & Chill the Cookie Dough. In a large bowl, cream butter and sugars together. Add eggs and vanilla. Add the dry ingredients to the wet mixture and mix until you a soft dough forms.

Chill for 30 minutes, then scoop cookie dough into balls and chill in an airtight container in the fridge for at least 2 hours or up to 48 hours. (I do recommend a container vs. covering with plastic wrap, so things are airtight.)

Step 3: Bake the Cookies. Roll the chilled dough balls in a cinnamon sugar mixture, and bake as directed in the recipe card below, on a lined baking sheet.

Let rest 1-2 minutes on the baking sheet, then use the back of a tablespoon to press an indent into each cookie. Let cool a few minutes more before transferring to a wire rack to cool completely.

Step 4: Make the Crumble. Stir together melted butter, flour, brown sugar, granulated sugar, and cinnamon. Bake this on a sheet pan and let cool completely.

Step 5: Assemble Cookies. Spoon peach filling into the well of each cookie. Sprinkle crumble on top, and finish with a drizzle of glaze (optional – see recipe card).

Serving + Storing this Recipe:

Enjoy these cookies once assembled! I do recommend storing in the refrigerator because of the peaches. Keep assembled cookies in an airtight container in the fridge for 4-5 days. These are really tasty cold from the fridge, in my opinion!

If you make the cookies a day ahead and don’t fill them right away, they can be stored in an airtight container at room temperature. Don’t count on leftovers, though – there will only be cookie crumbs left on the platter after you serve these delicious cookies!

Expert Success Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Peach Cookie Recipe Variations:

• Other Fruits – Try my cherry compote for a cherry cobbler cookie. I also have recipes for Apple Pie Cookies, Pecan Pie Cookies, and Blueberry Cookies! You can even use store-bought jam or preserves, like peach preserves or apricot jam. Here are all my fruit fillings that you could use here:
  • 10-Minute Raspberry Sauce
  • 10-Minute Strawberry Compote

Special Tools:

• Cookie Scoop – Use this cookie scoop to make your cookies the size I did. It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies.
• Baking Sheets – These are my favorite cookie sheets!
• Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!

More Peach Recipes to Love:

• Brown Butter Peach Crisp
• Blueberry Peach Cobbler
• Salted Caramel Peach Hand Pies
• Peach Cobbler Cheesecake
• Vegan (or regular!) Peach Cobbler
• Blender Peach Mango Salsa
• Peach Pie Cupcakes

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