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!
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!
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.
- 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.
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!
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!)
Yes, you can absolutely scale this recipe up or down as desired.
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.
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.
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.
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:
- 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
Did you make this recipe? Snap a photo and leave a comment!
Peach Cobbler Cookies
For the Peach Filling
- 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
For the Cookies:
- 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
For Rolling the Dough
- 1/2 cup granulated sugar
- 2 tsp cinnamon
- 1/8 tsp nutmeg
For the Crumble
- 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
For the Glaze (optional)
- 1/3 cup powdered sugar
- 1/4 tsp vanilla extract
- pinch of cinnamon to taste – start small!
- 1-2 tbsp milk
- Make the Peach Filling: Add diced peaches, sugars, lemon juice, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.Make-Ahead Tip: This can be done up to 3 days ahead. Store in a jar in the fridge.
- Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.Make-Ahead Tip: Dough can be balled and frozen for 1 month or so before using. Thaw in the fridge overnight before baking.
- Scoop & Chill the Dough: Scoop the dough into balls 55 grams in size, with a large cookie scoop, and place in an airtight container to chill in the fridge for at least 4 hours, in the freezer for 2 hours, or in the fridge for up to 48 hours. EDIT: I added a bit of extra flour & baking powder to the recipe due to some comments about cookie spread. Remember, these must chill for one of the minimum times listed above. I usually chill mine for 24 hours in the fridge. You also must scoop the dough into balls before any of these chill times. If you chill the dough solid and then scoop, it'll be very difficult, and the dough will re-warm in the process, causing them to likely spread more in the oven.
- Make the Crumble: Make the crumble while your dough chills. Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients. You should have a crumbly mixture. Crumble into small pieces on a parchment-lined pan and bake for 12-14 minutes, until deep golden brown. Set aside to cool. Break up the pieces further, as desired, while it cools, with a metal spatula. Make-Ahead Tip: This can be made 1-2 days ahead. Store in a container at room temp.
- Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. In a small bowl, stir together the sugar and spices for coating. Roll the dough balls in the cinnamon sugar mixture. Place about 6 cookies on each sheet, with room for them to spread.Bake for 11-13 minutes. The edges should look and feel set when tapped with a fingertip, and the centers will be puffy and look just a tad underdone. They will set up as they cool. Let rest on the cookie sheet for 1-2 minutes, then press an indent into the centers with the back of a tablespoon. Let cool a few more minutes on the cookie sheet, then, once they feel sturdy enough, transfer to a wire rack to cool completely.
- Optional Glaze: Whisk together glaze ingredients. Adjust glaze consistency with more milk as needed – I prefer it on the runny side here so it melts over the top of the cookie a bit.
- Assemble Cookies: Spoon peach cobbler filling into the cooled cookies, sprinkle on the crumble, and drizzle over the glaze.
- Serve & Store: Enjoy immediately once assembled! Store cookies in an airtight container in the fridge for 4-5 days. I don't recommend leaving them at room temp overnight because of the fresh fruit.