peach cobbler cookies

Name: Peach Cobbler Cookies
Prep time: 60 min
Cook time: 13 min
Ingredients: 4 large ripe peaches, diced (about 4 cups, 25 ounces, or 701 grams); 1/4 cup granulated sugar; 1/4 cup + 1 tbsp light brown sugar, packed; 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; 1/2 cup light brown sugar, packed; 1 and 1/2 tsp vanilla extract; 2 large eggs; 3 cups all-purpose flour, spooned & leveled or weighed (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; 2 tsp cinnamon; 1/8 tsp nutmeg; 1/4 cup salted butter, melted; 1/4 cup light brown sugar, packed; 1 and 1/2 tbsp granulated sugar; 1/2 cup + 1 tbsp all-purpose flour; 3/4 tsp cinnamon; 1/3 cup powdered sugar; 1/4 tsp vanilla extract

July 13, 2023 98 Comments

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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!

A close-up of peach cobbler cookies on a vintage wire rack.

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.)

A bowl of cookie dough and a tray with balls of dough.

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.

A baking sheet with the baked and indented cookies.

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).

A 3/4 view of peach cookies on a wire rack.

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.

A close-up of a peach cobbler cookie topped with glaze.

FAQs:

How do I ripen my peaches?

If your peaches are hard, they’re not ripe. Set them on your counter, stem side down, spaced apart a bit and let ripen for 2-4 days. Some grocery store peaches never seem to ripen well and this has to do with when they were picked/how they were transported. If they get soft but not super ripe, they should still work in a baking recipe like this because they’ll become tender as they bake. You might need to taste them and add a pinch of sugar if they’re a little on the tart side. Basically, picking or purchasing local peaches is the way to go, if you can. Or, try something like The Peach Truck or Tree Ripe Fruit, which travel various parts of the country to bring good peaches right to you!

Can I use frozen peaches?

Frozen peaches are a great option, especially if making this out of peach season, or if your grocery store’s peaches have been less than wonderful. Do not thaw them before using (this is a good rule of thumb with any fruit desserts!)

Can I double or halve this recipe?

Yes, you can absolutely scale this recipe up or down as desired.

How do I dice peaches?

Rinse your peaches. I never peel them – it’s not worth it to me. Use a sharp knife to cut around the hemisphere of the peach, then twist the two sides to pull the peach apart. Cut the pit out of the half in which it remains. Then, place each peach half flat side down on a cutting board, and cut into slices, then dice each slice into 3-4 bite sized pieces.

Can I freeze the cookie dough?

Yes! Freeze cookie dough balls on a parchment lined baking sheet, then transfer to a freezer bag once frozen. Freeze for 1-2 months, then thaw in the fridge overnight before baking.

Can I make these into smaller peach cookies?

Yes you can make small size cookies. Try 40 grams of dough instead of 55. This is a little more than a small cookie scoop yields. You’ll just have a small hole to add peach filling to, but it is an option to stretch the yield of the recipe.

A peach cookie broken in half, showing the chewy soft cookie insides.

Peach Cookie Recipe Variations:

Other Fruits – Try the apple filling from my Puff Pastry Apple Turnovers if you want apple cookies! Or, try my cherry compote for a cherry cobbler cookie. 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
- Homemade Blueberry Topping (You’ll want to cook this one a tad longer to thicken it up a bit more so it’s suitable as a cookie filling.)
- 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:

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