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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’re guaranteed to be your 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 – they don’t have peach flavor.
My peach cookies are packed with peach flavor and warm spices, so every bite feels like a cozy hug. They’re perfect for a special occasion or just a fun summer baking day!
Table of Contents
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 butter 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:
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:
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!)
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 (the warmer your home, the faster this can happen). 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 sugar if they’re tart. 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 bring freshly-picked peaches around the country!
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. Then, place each peach half flat side down on a cutting board, and slice. Dice each slice into 3-4 bite sized pieces.
Yes, you can absolutely scale this recipe up or down as desired.
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 – Use my Cherry Compote to make a cherry cobbler cookie. You’ll also love my Apple Pie Cookies, Pecan Pie Cookies, and Blueberry Cookies – they all use this same cookie base! You can even use store-bought jam or preserves, like peach preserves or apricot jam in place of the filling. Here are all my fruit fillings that you could use here:
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!
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? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Peach Cobbler Cookies
Ingredients
For the 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
For the Cookies:
- 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
For Rolling the Dough
- 1/2 cup granulated sugar , 105 grams
- 2 tsp cinnamon
- 1/8 tsp nutmeg
For the Crumble
- 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
For the Glaze (optional)
- 1/3 cup powdered sugar , 38 grams
- 1/4 tsp vanilla extract
- pinch of cinnamon, to taste – start small!
- 1-2 tbsp milk, 15 to 30 mL
Instructions
- 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.4 large ripe peaches, diced, 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
- 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 1-2 months before using. Thaw in the fridge overnight before baking.1 cup salted butter, softened at room temperature , 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 out, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1 and 1/2 tsp cinnamon, 1/2 tsp nutmeg
- 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 3 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.1/4 cup salted butter, melted, 1/3 cup light brown sugar, packed, 1/2 cup + 1 tbsp all-purpose flour , 3/4 tsp cinnamon
- 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. Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This keeps them round AND helps keep them thicker. The cookies 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.1/2 cup granulated sugar , 2 tsp cinnamon, 1/8 tsp nutmeg
- 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.1/3 cup powdered sugar , 1/4 tsp vanilla extract , pinch of cinnamon, 1-2 tbsp milk
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What about canned peaches? I have a gallon can that needs to be used?
Hi Anne! I think canned peaches would be fine. Just be sure to drain the liquid well, and try to use peaches with no sugar added. Let me know how you like these cookies!
I gave this recipe a go as a family members birthday present. The instructions are clear and there are helpful tips along the way. They turned out amazing, they are SO good and the whole family really enjoyed them. I will definitely be returning to this recipe again before the year ends!
Thanks so much, Moriah!
Omgoshhhhhhh So So Good!!! Next Time I Make These Or The Apple Ones I’m Going To Double The Recipe And Freeze Some! You Won’t Be Disappointed! Thee Best Cookies!! 🍑🍑
Thanks so much Shanelle! I recommend freezing the cookie dough and/or baked cookies without the filling and toppings. You can bake the cookie dough from frozen and then add the toppings, or thaw the baked cookies in the fridge overnight before filling. 🙂
100% bit off more than I could chew with these since I only looked at the ingredients and not the recipe. HOWEVER because I was able to do the prep one day and bake the next it really worked out perfectly. I did change the cookies to 40grams to make more of them. My 5 year old did great chopping frozen peaches and spooning the dry mix into the mixer. These cookies are the best I’ve ever made, and ever eaten! I shared with family and neighbors and plan to make for church potluck asap. Thank you!! Perfect dessert for summer turning to fall🥰
I’m so glad you enjoyed these cookies, Nikki!
Hello! Do you think substituting Oat Milk in place of regular milk would be fine? I assume so since it is a very small amount, but just curious if you think I may run into any consistency issues? Can’t wait to try these, thanks!
Hi Amanda! I think that would be just fine. Please let me know how you like these cookies!
Amazing! Made this with some fresh peaches off my dads tree this year, the flavor is amazing. If you follow the directions they turn out perfect! Thank you for sharing.
Thanks so much for making these Makayla!
I made these and although having to wait for the cookie dough to chill wasn’t fun the cookies turned out really good. They were well liked by my friends and family. I froze them for 2 hours. So they needed to bake a little longer than the recommended time and they came out great.
Glad you enjoyed these cookies, Kaye!
Oh. My. God. These are the best cookies I’ve ever had in my life. Sure they were a little complicated to make, but hoo boy were they worth it. I doubled the recipe and ultimately had 75 cookies to bake (I guess my cookie scoop is on the small side, lol). I brought them in for my coworkers and this group of 15 people had those cookies gone within 4 hours. So many people asked for the recipe.
These are worth the effort!!!!!
Thanks so much for the rave review!
I am looking to make these cookies but am vegan and would like to substitute the eggs, would you be able to suggest any that might work best for this recipe ?
I am thinking of testing these out with either cashew butter or egg replacer and will update anyways so excited to try these out!
Hi Kristen! I recommend using the egg substitute from my eggless chocolate chip cookie recipe – 2 tbsp corn starch dissolved in 1/4 cup + 2 tbsp warm water replaces the two eggs. Let me know how you like these cookies! Happy baking.
Made these gluten free by using King Arthur Measure for Measure gluten free flour. I also used a scant tsp of the baking soda to prevent spreading and had to bake for 17 minutes. Came out perfect! My husband said these are the best cookies he has ever had which is saying a lot because I am an avid baker and he is on a first name basis at the local cookie shop! I only had two peaches so tonight I’m going to make some apple filling and try that. YUM!
Thanks so much for giving the gluten-free modifications you used – it’s super helpful for other readers to see that! 🙂 So glad the cookies were a hit. Sounds like you might want to check out my Apple Pie Cookies next! Happy baking.
Curious, are these cookies gluten-free by simply replacing the flour with a gluten-free option? I am trying to familiarize myself with gluten-free baked goods. Thanks!
Hi Amanda! I’ve heard that other readers have had success with that but I have not tested it myself. Let me know if you do try it!
Yes! However, for baked goods it is important to use a 1:1 (one to one) gf swap which already has xanthan gum included in the mix to assist with the binding and rise. These are called One-to-One or Measure-for-Measure flours. King Arthur’s Measure-for-Measure is great for cookies. [Note: these are not typically recommended for yeasted recipes.] An AP (All Purpose) flour will need xanthan gum added to it if used for baked goods (for cookies, it is 1/4 tsp per cup of flour). The exception is Pillsbury’s AP which has xanthan gum in it but can also be used for yeasted recipes.
Overall, my favorite swap is King Arthur GF Baking Mix as it already has the leavening and xanthan gum in it so I just swap it out for the flour and baking powder and/or soda. It has excellent rise and a nice texture. Most people can’t tell it is gf. But it’s often sold out.
I always let my gf dough rest for 10 minutes before putting it in the fridge (if it needs to be chilled) or before the oven if not. The dough is more delicate than wheat flour and the resting time helps it puff up a bit and prevents a flat cookie.
GF flours don’t brown as easily as wheat flour so sometimes need extra baking time. Watch it closely when you near the recommended bake time and adjust accordingly. Hope that is helpful – I have been baking gluten free for 20 years!
Thanks so much for sharing that incredibly helpful info, Erica!
You’re so very welcome! Happy to share!