There’s something magical about summer peaches — their juicy sweetness feels like sunshine captured in a bite. And every summer, I find myself looking for ways to stretch peach season just a little longer. That’s how these peach cobbler cookies were born. Inspired by my nonna’s bubbling cobbler recipe and a love for soft, chewy cookies, this creation brings the best of both worlds into one bite-sized delight.
I’ve always believed good food should make you smile, and trust me, these cookies are the edible version of a summer hug. Whether you’re baking for your family picnic, prepping for a 4th of July gathering, or simply treating yourself (you deserve it!), this recipe is a standout. For even more peach-perfect ideas, don’t forget to explore our Peach Recipes board or follow us on Facebook for home-style dessert inspiration!
In This Guide
Why You’ll Love These Peach Cobbler Cookies
- Chewy cinnamon-spiced cookie base with crisp edges
- Quick stovetop peach filling made from ripe or frozen peaches
- Finished with a buttery brown sugar crumble and optional vanilla glaze
- Inspired by classic peach cobbler made from scratch, reimagined as a cookie
- Perfect for summer baking, picnics, or end-of-summer treats
Ingredient Overview
Let’s talk flavor — these cookies are built on a blend of warming spices, fruit-filled goodness, and nostalgic comfort.
Key Ingredients:
- Fresh peaches (ripe, juicy, and fragrant) or quality frozen/canned peaches
- Brown sugar + granulated sugar for richness and caramel notes
- Cinnamon & nutmeg for that cozy cobbler essence
- Salted butter for a flavor-packed cookie dough
- All-purpose flour, baking soda, and baking powder for soft structure
- Vanilla extract, eggs, and a touch of lemon juice to balance sweetness
If you’re out of fresh fruit, peach preserves or canned peaches in syrup will do the trick — just dice them finely and drain excess liquid.
Ingredient Substitutions
Have dietary needs or a different pantry? No problem!
- Dairy-Free: Use vegan butter substitutes.
- Gluten-Free: Opt for a 1:1 gluten-free baking flour.
- Vegan: Swap eggs for flax eggs (1 tbsp flax + 3 tbsp water per egg).
- No fresh peaches? Use frozen (thawed), canned (drained), or even peach preserves.
How to Make Peach Cobbler Cookies – Step-by-Step
Step 1: Make the Peach Filling
In a saucepan, combine:
- 1 ½ cups diced fresh peaches
- 1 tbsp brown sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- 1 tsp vanilla extract
Simmer for 5-6 minutes. Stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) until thickened. Cool completely.
Step 2: Make the Cookie Dough
Cream together:
- 1 cup salted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
Add:
- 2 eggs
- 2 tsp vanilla
Mix in:
- 2 ¾ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Scoop into 55g balls. Chill for at least 2–3 hours.
Step 3: Make the Crumble Topping
Mix:
- ¼ cup melted butter
- ⅓ cup brown sugar
- ½ cup flour
- ½ tsp cinnamon
Bake on a sheet at 350°F (175°C) for 6–8 minutes. Let cool and break into chunks.
Step 4: Bake the Cookies
Preheat oven to 350°F (175°C). Roll dough balls in cinnamon sugar (¼ cup sugar + 1 tsp cinnamon). Place on a silicone baking mat or parchment-lined sheet. Bake 10–12 minutes until edges are golden.
Indent centers gently with a spoon after baking.
Step 5: Assemble the Cookies
Once cooled:
- Fill each cookie with 1 tsp peach filling
- Sprinkle with crumble topping
- Drizzle with optional vanilla glaze (1 cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla + dash cinnamon)
Let glaze set before serving.
Serving & Storage Tips
- Serve chilled for a cool summer treat — they taste even better cold!
- Store in the fridge in an airtight container for up to 5 days.
- Freeze unbaked dough or crumble for up to 2 months for make-ahead magic.
Pro Baker’s Tips
- Use a large cookie scoop (55g) for consistent size.
- A kitchen scale ensures accurate ingredient measurements.
- Always use an oven thermometer — many ovens run hot or cold!
- Let the peach filling and cookie dough cool before assembling.
Frequently Asked Questions
Can I use frozen peaches?
Yes! Thaw and drain well before cooking.
How do I ripen peaches quickly?
Place in a paper bag at room temp for 1–2 days.
Can I make smaller cookies?
Absolutely — aim for 40g dough balls and reduce bake time slightly.
Can I freeze the dough?
Yes — freeze rolled dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes.
Recipe Variations to Try
- Cherry Cobbler Cookies: Use tart cherry preserves or pitted cherries.
- Blueberry Cobbler Cookies: Great with fresh or frozen berries.
- Apple Cinnamon: Use spiced apple filling and omit glaze for a fall twist.
- Jam-Filled: A spoon of apricot or raspberry jam makes it easy and mess-free.
Must-Have Baking Tools
| Tool | Why You Need It |
|---|---|
| Silicone baking mat | Prevents sticking, easy cleanup |
| Large cookie scoop | Even portioning every time |
| Wire cooling rack | Cools cookies evenly |
| Mixing bowl set | Essential for multi-step baking |
| Parchment paper | Keeps cookies from spreading too much |
| Airtight storage container | Keeps cookies fresh in the fridge |
More Peach Recipes to Love
- Try our moist Southern peach bread recipe for another crowd-pleasing loaf.
- Bake up a slice of nostalgia with the old-fashioned strawberry peach buckle.
- Craving crispy bites? These crispy fresh peach fritters are a must-try.
- Or go classic with our beloved classic peach cobbler made from scratch.
Peach Cobbler Cookies – Chewy, Fruity, and Crumb-Topped Delight
- Total Time: 32 minutes (plus chilling)
- Yield: 18 cookies 1x
Description
Chewy Peach Cobbler Cookies capture the essence of summer with juicy peach filling, warm spices, and a buttery crumble. A delightful twist on a classic dessert, reimagined as a soft, chewy cookie.
Ingredients
- 1 ½ cups diced fresh peaches
- 1 tbsp brown sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1 cup salted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- ¼ cup melted butter (crumble)
- ⅓ cup brown sugar (crumble)
- ½ cup flour (crumble)
- ½ tsp cinnamon (crumble)
- ¼ cup granulated sugar + 1 tsp cinnamon (for rolling)
- 1 cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla + dash cinnamon (vanilla glaze)
Instructions
- In a saucepan, combine peaches, brown sugar, cinnamon, lemon juice, and vanilla. Simmer for 5–6 minutes.
- Add cornstarch slurry and stir until thickened. Cool completely.
- Cream butter, brown sugar, and granulated sugar.
- Add eggs and vanilla, then mix in flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Scoop into 55g balls. Chill for at least 2–3 hours.
- Mix melted butter, brown sugar, flour, and cinnamon for the crumble. Bake at 350°F (175°C) for 6–8 minutes. Cool and break into chunks.
- Preheat oven to 350°F (175°C). Roll dough balls in cinnamon sugar. Bake 10–12 minutes until edges are golden.
- Indent centers gently with a spoon after baking.
- Once cooled, fill each cookie with peach filling, top with crumble, and drizzle with vanilla glaze.
- Let glaze set before serving.
Notes
Serve chilled for a refreshing summer treat. Store in an airtight container in the fridge for up to 5 days. Freeze dough or crumble for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: peach cobbler, cookies, summer dessert, chewy cookies