These Peach Cobbler Cookies are an impressive summertime treat! They taste like grandma's classic peach cobbler but as a cookie. Fair warning: These cookies are so good you might need to hide them, or they could disappear in minutes!
These Peach Cobbler Cookies combine three key elements that make them stand out: a buttery cookie base, a jammy peach filling, and a crumbly topping, mimicking the layers of a traditional peach cobbler in cookie form.
While this recipe takes a little longer than a standard drop cookie, each step is straightforward and easy. The result is a cookie that's both familiar and unique.
It's an impressive treat for gatherings, perfect for when you want to offer something beyond the usual. These cookies showcase your baking skills while delivering a taste of nostalgia in each bite.
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Peaches: Choose ripe peaches with a sweet aroma and slight give when gently squeezed. If they're too firm or lack fragrance, your filling may turn out tart. Frozen peaches can also work, but avoid canned for the best flavor.
Butter: Use butter at room temperature for the cookie dough. It provides richness and helps create the cookie's tender texture. Increase the salt in the dough to 1 teaspoon.
Granulated Sugar: This sweetens the cookie dough and helps create a crisp exterior. It's also used in the peach filling to balance the fruit's tartness.
Brown Sugar: Brown sugar adds moisture and a subtle molasses flavor to cookie dough, peach filling, and crumble topping. Light or dark brown sugar works equally well. If you're out, you can make your own by mixing 2 tablespoons of molasses into a cup of granulated sugar.
All-Purpose Flour: I recommend weighing your flour. If you do not have a scale, stir the flour to fluff it up, then spoon it into a measuring cup and level it off with a knife.
Cornstarch: Cornstarch thickens the filling. If you are using frozen peaches, you may need an additional tablespoon. Tapioca starch or arrowroot powder can be used instead.
How to Make Peach Cobbler Cookies
Make the Cookie Dough
- Beat the sugar and butter in a large mixing bowl using an electric mixer, then add the eggs and vanilla.
- Weigh your flour, or use the spoon and level method, and mix the dry ingredients in a medium bowl.
- Stir the flour mixture into the batter just until no visible flour is left. You do not want to overmix it. I usually stop the mixer when a little bit of flour is still visible and mix the rest by hand.
Pro Tip: It's easier to scoop and shape the dough before refrigerating. If you have space in your fridge, scoop the cookie dough onto a parchment-lined tray and press the indention. Then, wrap the tray with plastic wrap and refrigerate for at least 2 hours.
Cook the Peach Filling
- All of the filling ingredients go into the saucepan at the same time. It doesn't matter if your butter is room temperature or cold.
- The total cooking time will vary depending on your stove and pan size. When I make the filling, it takes about 5 minutes for the butter to melt and then 2 minutes for the sauce to thicken.
- Stir frequently so it doesn't scald on the bottom of the pan.
Pro Tip: The easiest way to peel your peaches is to blanch them in boiling water for 30-45 seconds, then transfer them to an ice bath. They will peel without a knife.
Prepare the Cobbler Crumble
- Melt the butter, then let it cool for about 5 minutes before mixing it with the brown sugar and flour.
- Use a fork to mix the crumble. Fluff the mixture, and break large chunks as you mix.
- Do not overmix, or you will end up with paste.
Bake the Cookies
- Place the chilled cookie dough with pressed centers on a large cookie sheet about 2 inches apart.
- For a smoother look, press any cracked edges together.
- Scoop 1 teaspoon of filling into the center of each cookie. The filling can rise above the cookie but should not spill over.
- Sprinkle some crumble topping over the filling.
- Once the cookies are done, remove them from the oven and let them cool on the baking sheet for several minutes before transferring to a cooling rack.
Pro Tip: If the crumble melts into the cookie or you want some additional topping, add more after the cookies have been baked.
Optional Step: Drizzle a powdered sugar glaze over the cookies to add additional drama. It is not really needed, but it makes them look spectacular!
Peach cobbler is one of my favorite summertime flavors! If you can relate, you'll love my other recipes featuring this same flavor. Try the Peach Cobbler Bundt Cake, Peach Cupcakes with Whipped Cream Frosting, or Peach Muffins to start your day!
Expert Tips
- It is essential to keep the dough cold. If it is not cold, then the liquid in the filling will cause the dough to spread.
- Ensure the peach filling is entirely cooled before adding it to the cookies. A warm filling can cause the cookie dough to spread too much during baking.
- These cookies can be frozen before baking. After shaping and indenting the dough, freeze it on a tray until it is solid, then transfer it to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.
- If your peaches are particularly sweet or tart, you can adjust the amount of sugar in the filling accordingly.
- After the cookies are out of the oven, enhance their shape using a glass or large round cookie cutter. Place the cup or cutter over the cookie, pressing it into the baking sheet, and swirl it in a circular motion.
Storage Guidelines
Because of the fruit filling, these peach cookies are best stored in the refrigerator, lasting up to 5 days. I prefer them straight from the fridge, but you can set them on the counter 30 minutes before serving if you don't want them cold.
They will last 1-2 days at room temperature.
Recipe FAQ
This usually happens if the dough isn't chilled enough or if the peach filling is warm when it is added.
You can freeze baked cookies for up to 1 month. Thaw in the refrigerator overnight before serving.
Chilling is important for this recipe. If pressed for time, you can freeze the shaped dough for about 30 minutes instead.
More Peach Cobbler Recipes
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Recipe
Peach Cobbler Cookies
Recipe by:Ingredients
Cookies
- 1 cup (226 grams) butter softened
- ¾ cups (150 grams) granulated sugar
- ¾ cups (170 grams) brown sugar
- 2 (2) eggs room temperature
- 1 ½ teaspoons (7 ml) vanilla extract
- 3 ¼ cups (423 grams) all purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoons (3 grams) salt
Peach Filling
- 1 ½ cups (278 grams) peeled and diced peaches about 4 medium peaches
- ⅓ cup (76 grams) packed brown sugar
- ¼ teaspoon (½ gram) ground cinnamon
- 3 tablespoons (43 grams) butter
- 1 ½ teaspoons (3 grams) cornstarch
Cobbler Crumble
- 3 tablespoon (43 grams) butter melted and cooled slightly
- ¼ cup (55 grams) light brown sugar packed
- ½ cup (63 grams) all-purpose flour
Optional Icing
- 2-3 tablespoons milk or heavy cream
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Cooking Dough
- Place the butter and sugars in a large mixing bowl. Stir using the paddle attachment of an electric mixer on low speed until the ingredients are combined, then increase to high speed and continue beating for 2 minutes.1 cup butter, ¾ cups granulated sugar, ¾ cups brown sugar
- Add the eggs and vanilla extract, then slowly bring the mixer back to high speed for an additional minute. Scrape the sides and bottom of the mixing bowl.2 eggs, 1 ½ teaspoons vanilla extract
- Mix the flour, baking soda, cinnamon, and salt in a separate medium mixing bowl. Then, add the flour mixture to the large bowl with the butter mixture. Stir on low speed until the flour is no longer visible.3 ¼ cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoons salt
- Line a large tray with parchment paper and scoop the cookie dough into 1 ½ tablespoon balls. Using the back of a spoon or a rounded utensil handle, press an indention in each dough ball, creating a divot that will hold about a teaspoon of filling. Cover the tray with plastic wrap and place it in the refrigerator for at least 2 hours.
Peach Filling
- Place the filling ingredients into a medium saucepan. Cook over medium heat, stirring frequently, until the sauce starts to bubble. Then, stir continuously for 2-3 minutes, until the sauce thickens. Set aside to cool completely.1 ½ cups peeled and diced peaches, ⅓ cup packed brown sugar, ¼ teaspoon ground cinnamon, 3 tablespoons butter, 1 ½ teaspoons cornstarch
Crumble Topping
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt the butter in the microwave and cool for about 5 minutes.3 tablespoon butter
- Add the flour and brown sugar to a small mixing bowl. Add the slightly cooled butter and mix using a form. Be careful not to overmix, or you will end up with paste. Use the fork to break any large chunks into smaller pieces.¼ cup light brown sugar, ½ cup all-purpose flour
- Spread the crumbs onto the baking sheet and cook for 3-4 minutes, until the crumbs turn golden brown. Set aside to cool completely.
Baking the Cookies
- Transfer the pressed cookie dough onto a large cookie sheet lined with parchment paper, with about 2 inches between each cookie.
- Use a teaspoon to fill the centers of each of the cookies with the cooled peach cobbler mixture.
- Sprinkle some cobbler crumbs on top of the filling, then bake the cookies at 375°F (190°C) for 10-13 minutes or until the edges are golden brown. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Topping: If desired whisk 2-3 tablespoons of milk and ¼ teaspoon of vanilla extract into 1 cup of powdered sugar. Add additional milk or powdered sugar to reach your desired consistency. Transfer the icing to a resealable plastic bag and create a small hole by cutting off the tip. Drizzle the icing over each of the cookies.
- Store the cooled cookies in the refrigerator for up to 5 days.
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Wendie says
These cookies were so delicious! I had some peaches to use up and these were a huge hit!
Erin says
I'm so glad to hear it, Wendie! Thanks for sharing!