Simple Peach Cobbler Cookies

Peach cobbler cookies bring together the best of both worlds in one irresistible treat. These soft, buttery cookies capture all the warm, comforting flavors of traditional homemade peach cobbler in a perfectly portable form.

Last summer, I was searching for a way to use up the basket of fresh peaches from our local farmer’s market. My grandmother’s peach cobbler recipe came to mind, but I wanted something easier to share at our neighborhood barbecue. That’s when inspiration struck.

These unique cookie recipes combine tender chunks of fresh peaches with warm spices like cinnamon and nutmeg. The result? Summer flavor cookies that taste like a bite of cobbler heaven. What makes these peach cookies special is their versatility. You can make them with fresh peaches during peak season or use canned peaches year-round. They’re perfect for picnics, potlucks, or simply enjoying with your morning coffee.

Ingredients

For the Cookie Base

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cream of tartar

For the Peach Filling

• 2 cups fresh peaches, diced (or 1 3/4 cups canned peaches, drained)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice

Optional Crumble Topping

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter, cubed
• Pinch of cinnamon

Cookies Ingredients Notes

Choose ripe but firm fresh peaches for the best texture. They should give slightly when pressed but not be mushy. If using canned peaches, drain them well and pat dry with paper towels.

The combination of granulated and brown sugar gives these peach cookies the perfect sweetness and texture. Brown sugar adds moisture and a hint of molasses flavor that complements the peaches beautifully.

Instructions

Step 1: Prepare the Peach Filling

Start by making your peach filling, as it needs time to cool.

In a medium saucepan, combine diced peaches, sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat for 5-7 minutes, stirring gently.

The mixture will bubble and thicken as the cornstarch activates. The peaches should be tender but still hold their shape.

Remove from heat and let cool completely. This step is crucial for preventing your cookies from becoming soggy.

Step 2: Make the Cookie Dough

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3-4 minutes with an electric mixer.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cream of tartar.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.

Step 3: Assemble the Cookies

Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing them 2 inches apart.

Make a small well in the center of each cookie with your thumb or the back of a spoon.

Fill each well with about 1 teaspoon of the cooled peach filling.

Step 4: Add Crumble (Optional)

If using crumble topping, combine flour, brown sugar, butter, and cinnamon in a small bowl. Use your fingers or a fork to create coarse crumbs.

Sprinkle the crumble over each cookie for that authentic peach crumble cobbler texture.

Step 5: Bake

Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should look set but still soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips and Variations

Perfecting Your Technique

The key to perfect peach cobbler cookies lies in the details. Make sure your peach filling is completely cool before assembling. Warm filling will make the cookie dough too soft and cause spreading.

Don’t skip the lemon juice in the filling. It brightens the peach flavor and prevents browning.

For extra flavor, add a pinch of cardamom or ginger to your cookie dough.

Peach Alternatives

When fresh peaches aren’t available, these fresh peach cookie recipes work wonderfully with other fruits:

Try apricot cookies using the same method. Apricots have a similar texture and complementary flavor.

For peach jam cookies, substitute 1-2 tablespoons of high-quality peach jam for the fresh filling.

Peach snickerdoodle cookies are another delicious variation. Roll the dough balls in cinnamon sugar before baking instead of using the crumble.

Storage Tips

Store these peach cookies in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.

You can also freeze the cookie dough (without filling) for up to 2 months. Add filling and bake directly from frozen, adding 1-2 extra minutes to baking time.

Making Ahead

Prepare the peach filling up to 2 days in advance. Store covered in the refrigerator.

Cookie dough can be made a day ahead and chilled. Let it come to room temperature before shaping and filling.

Serving Suggestions

These summer peach desserts are delicious on their own, but here are some ways to make them extra special:

Classic Pairings

Serve warm with a scoop of vanilla ice cream for the ultimate peach cobbler experience.

A dollop of fresh whipped cream adds richness without overwhelming the peach flavor.

Try them with a drizzle of caramel sauce for extra indulgence.

Beverage Pairings

These peach dessert recipes pair beautifully with:

• Fresh iced tea
• Cold milk
• Coffee or espresso
• Sparkling water with a splash of peach juice

Presentation Ideas

Arrange on a rustic wooden board for casual gatherings.

Dust with powdered sugar for an elegant finish.

Pack individually in cellophane bags for easy sharing at potlucks.

Seasonal Serving

These cookies shine as part of summer peach desserts spreads. Include them alongside:

• Fresh peach slices
• Other peach dessert recipes like peach pie or cobbler
• Seasonal berries and cream

Conclusion

Making peach cobbler cookies brings the comfort of traditional cobbler into a convenient, shareable form. This peach cookies recipe captures everything we love about the classic dessert while being perfect for any occasion.

The beauty of these cookies lies in their simplicity and versatility. Whether you’re using peak-season fresh peaches or pantry-staple canned peaches, the results are consistently delicious.

These treats represent the best of summer baking. They’re easier than making a full cobbler but deliver the same satisfying flavors. The combination of buttery cookie base, sweet peach filling, and optional crumble creates the perfect texture contrast in every bite.

Next time you’re looking for unique cookie recipes that celebrate seasonal flavors, remember this one. It’s destined to become a family favorite that you’ll make again and again.

Sara

Peach Cobbler Cookies

These Peach Cobbler Cookies are soft, chewy, and bursting with juicy peach flavor. Made with a cinnamon-sugar cookie base and topped with sweet peach glaze, they’re the perfect summer treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Cooling Time 30 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 165

Ingredients Method Notes

Ingredients

  

Cookie Dough

• 1 cup unsalted butter softened
• 1 cup brown sugar packed
• 1/2 cup granulated sugar
• 2 eggs room temperature
• 2 tsp vanilla extract
• 3 cups all-purpose flour spooned and leveled
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 1/4 cups diced fresh peaches peeled and chopped small

Peach Glaze

• 1/2 cup powdered sugar
• 2 tbsp peach puree fresh or canned
• 1/4 tsp vanilla extract

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs and vanilla extract. Beat until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Gradually add dry ingredients to the wet mixture and mix until a dough forms.
6. Gently fold in diced peaches using a spatula.
7. Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.
8. Bake for 11–13 minutes or until edges are golden brown. Centers should look slightly underbaked.
9. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, peach puree, and vanilla extract until smooth.
11. Drizzle cooled cookies with peach glaze. Allow glaze to set before serving.

Notes

Make sure peaches are chopped small to prevent excessive moisture. If using canned peaches, drain them well before adding to the dough.

Nutrition Information

Calories: 165
Total Fat: 6g
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 95mg
Total Carbohydrates: 27g
Dietary Fiber: 1g
Total Sugars: 16g
Added Sugars: 12g
Protein: 2g
Vitamin C: 4mg
Calcium: 15mg
Iron: 0.8mg

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