If you adore the warm, comforting flavors of a classic cobbler but want something handheld and easier to share, then this Peach Cobbler Cookies Recipe is about to become your absolute favorite. These cookies capture juicy peaches simmered in cinnamon and nutmeg, baked into soft, tender dough, and topped with a crumbly streusel and a glossy glaze. Every bite delivers a harmonious blend of sweet, spiced, and buttery textures that instantly remind you of sun-soaked summer days and cozy kitchen moments. Trust me, once you try this Peach Cobbler Cookies Recipe, your dessert rotation will never be the same.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient brings something special to the table — from the sweet, juicy peaches to the fragrant spices, creamy butter, and just the right amount of sugar for balance. Let’s break down what you’ll need to create these delicious cookies!
- Ripe peaches (4 cups diced): The star of the show, providing fresh fruity sweetness and tender texture.
- Granulated sugar (varying amounts): Sweetens the peaches and cookie dough while helping to caramelize the crumble topping.
- Light brown sugar (multiple uses): Adds moisture, subtle caramel notes, and depth to the cookie dough and crumble.
- Cinnamon and nutmeg: These warm spices beautifully complement the peaches, creating that unmistakable cobbler flavor.
- Lemon juice: Brightens the peach filling and balances the sweetness with a hint of tang.
- Corn starch and water: Thicken the peach mixture so it won’t runny when baked inside the cookies.
- Vanilla extract: Infuses a lovely, mellow aroma into both the filling and dough.
- Salted butter (softened and melted): Creates tender, rich cookie dough and a golden crumble topping with perfect texture.
- All-purpose flour: The basis for your cookie dough and crumble, providing structure and chewiness.
- Baking soda and baking powder: Help the cookies rise and stay fluffy without being cakey.
- Eggs: Bind the dough and add richness to every bite.
- Powdered sugar, cinnamon, and milk (for glaze): Create a delicate, sweet drizzle that shines on top of these cookies.
How to Make Peach Cobbler Cookies Recipe
Step 1: Make the Peach Filling
Start by combining the diced peaches with sugars, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. As the peaches cook, they’ll soften and release their luscious juices, creating that signature cobbler syrup. Stir in a cornstarch-water slurry to thicken the filling until it’s just glossy and set, then finish with vanilla extract. Getting this step right is key because the filling should be thick enough to nestle inside the cookies without making them soggy. Pop it into the fridge to cool while you prepare the dough — this can even be made ahead up to three days in advance, making your baking day a breeze!
Step 2: Prepare the Cookie Dough
In a large bowl, cream your softened butter with granulated and brown sugars until it’s smooth and fluffy. This gives the dough a tender crumb and proper sweetness. Add in vanilla extract and eggs, mixing until just combined, then gently fold in the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. The spices add that warm cobbler vibe to the dough itself, so don’t skip them! Chill the dough for 30 minutes to make shaping easier and to help prevent spreading in the oven.
Step 3: Scoop and Chill the Dough Balls
Using a large cookie scoop, portion the dough into balls weighing about 55 grams each. Place them in an airtight container and chill in the fridge for at least three hours, or in the freezer for two hours. This chilling step is crucial — it ensures perfect thickness and stops the cookies from spreading too much during baking. For best results, scoop the dough before chilling, otherwise, it becomes difficult to shape.
Step 4: Create and Bake the Crumble Topping
As the dough chills, preheat your oven to 350°F. Melt butter in a bowl, then mix in brown sugar, granulated sugar, flour, cinnamon, and nutmeg to form a crumbly streusel. Spread this mixture on parchment paper and bake until deeply golden and crisp. Breaking it into small pieces adds that perfect crunchy contrast to the soft cookies and luscious peach filling.
Step 5: Bake the Cookies
Take the chilled dough balls and roll them in a cinnamon-sugar blend, which gives each cookie a sweet, spiced crust. Place six cookies per sheet with space to spread and bake for 11-13 minutes until the edges feel set but the centers remain a little puffy. Right out of the oven, use a round cutter to gently “scoot” the cookies into perfect circles for uniformity and thickness, then create an indent in the center of each cookie to cradle the filling once cooled.
Step 6: Make the Optional Glaze
Whisk together powdered sugar, vanilla extract, cinnamon, and milk for a simple glaze. Adjust the milk for your preferred consistency; a slightly runny glaze works beautifully to drip over the cookies, enhancing their visual appeal and flavor.
Step 7: Assemble the Peach Cobbler Cookies Recipe
Once your cookies are completely cool, spoon the luscious peach filling into the center of each. Sprinkle generously with the golden crumble topping, then drizzle with the optional glaze for that show-stopping finish. The combination of sweet, tender, and crunchy textures is what makes this Peach Cobbler Cookies Recipe absolutely irresistible.
Step 8: Serve and Store
Dig in immediately for the best experience or store your assembled Peach Cobbler Cookies in an airtight container in the fridge for up to 4-5 days. Because of the fresh peach filling, I recommend refrigeration rather than room temperature to keep them fresh and safe to enjoy.
How to Serve Peach Cobbler Cookies Recipe
Garnishes
For an extra touch of elegance, consider topping your Peach Cobbler Cookies with a lightly dusted sprinkle of powdered sugar or a small dollop of whipped cream. Fresh mint leaves or thinly sliced almonds can also add a beautiful contrast and texture that will wow your guests.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent dessert experience. If you’re serving them at brunch, a cup of hot coffee or iced tea complements their warm spice flavors effortlessly.
Creative Ways to Present
Try arranging the cookies on a rustic wooden board with fresh peach slices and small bowls of cinnamon sugar or glaze for dipping. For parties, serve them in pretty cupcake liners or stacked in a mason jar tied with a ribbon for a charming gift idea. The Peach Cobbler Cookies Recipe is versatile for casual get-togethers or special occasions.
Make Ahead and Storage
Storing Leftovers
To keep your Peach Cobbler Cookies fresh, store them in an airtight container in the refrigerator. The peach filling contains fresh fruit, so refrigeration is best to maintain flavor and prevent spoilage. They’ll stay delicious for about 4-5 days this way.
Freezing
You can freeze unbaked cookie dough balls for 1-2 months by placing them in a freezer-safe container. When ready to bake, thaw overnight in the fridge and proceed with baking as usual. The baked, assembled cookies can also be frozen, wrapped tightly to prevent freezer burn, but fresh filling is best enjoyed sooner rather than later for optimal texture.
Reheating
Warm leftover cookies gently in a low-temperature oven or microwave for a few seconds if desired to revive their softness and enhance the aroma. Be careful not to overheat, as the peach filling could become too soft or runny.
FAQs
Can I use frozen peaches instead of fresh for this Peach Cobbler Cookies Recipe?
Yes, frozen peaches can be used if fresh aren’t available. Thaw and drain excess liquid before cooking the filling to prevent it from becoming too watery in the cookies.
How important is the chilling time for the cookie dough?
Chilling the dough is essential to prevent the cookies from spreading too much and helps achieve the perfect thickness. It also allows flavors to meld beautifully.
Can I make these cookies gluten-free?
With the right gluten-free all-purpose flour blend, you can substitute the flour and expect great results, though texture may vary slightly. Ensure your baking powder is gluten-free as well.
Does the peach filling need to be refrigerated before assembling?
Yes, chilling the peach filling completely before assembly helps it set properly and prevents the cookies from becoming soggy.
Can I skip the crumble topping?
While the crumble adds a delightful crunch and authentic cobbler flavor, you can omit it if you prefer. The cookies will still taste fantastic with just the peach filling and glaze.
Final Thoughts
I cannot recommend making this Peach Cobbler Cookies Recipe enough. It’s a joyful celebration of summer fruit wrapped up in the convenience of cookies, perfect for sharing or treating yourself. The layers of flavor and texture come together beautifully, making every bite feel like a comforting hug. So gather your ingredients, roll up your sleeves, and enjoy creating a dessert that’s sure to become a cherished classic in your kitchen.
Print
Peach Cobbler Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 13 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peach Cobbler Cookies combine the sweet, juicy goodness of ripe peaches with the warm, comforting flavors of cinnamon and nutmeg, all nestled inside soft, tender cookies topped with a buttery crumble and a light glaze. Perfectly baked and decorated with peach filling and a sprinkle of crumble, these cookies offer a delicious twist on the classic peach cobbler dessert in bite-sized form.
Ingredients
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
Cookie Dough
- 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
Cinnamon Sugar Coating
- 1/2 cup granulated sugar (105 grams)
- 2 tsp cinnamon
- 1/8 tsp nutmeg
Crumble Topping
- 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
Glaze
- 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: Combine diced peaches, granulated sugar, light brown sugar, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Cook for about 6 minutes until bubbly. Mix corn starch and water, stir into the peach mixture, and cook for another minute. Remove from heat and stir in vanilla extract. Transfer to a bowl and refrigerate until completely cooled.
- Make the Cookie Dough: In a large bowl, cream softened butter using an electric mixer on medium-high speed. Add granulated sugar and light brown sugar and mix until combined, about 1 minute. Add vanilla extract and eggs, mixing until just combined. Gradually add the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) and mix until dough forms. Chill dough for 30 minutes to make it easier to handle.
- Scoop & Chill the Dough: Using a large cookie scoop, form dough balls weighing approximately 55 grams each. Place them in an airtight container and chill in the refrigerator for at least 3 hours (preferably 24 hours) or freeze for 2 hours before baking. This step is crucial to prevent excessive spreading during baking.
- Make the Crumble: Preheat oven to 350°F (175°C). Melt butter in a medium bowl and stir in light brown sugar, all-purpose flour, and cinnamon until crumbly. Spread crumble mixture on a parchment-lined baking sheet and bake for 12-14 minutes until deep golden brown. Let cool and break into small pieces.
- Bake the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Mix granulated sugar, cinnamon, and nutmeg in a small bowl for coating. Roll chilled dough balls in the cinnamon sugar mixture and place about 6 cookies per sheet, leaving room for spreading. Bake for 11-13 minutes until edges are set but centers remain slightly puffed. Immediately after baking, use a round cutter to swirl cookies into perfect circles and maintain thickness. Let cookies rest 1-2 minutes, then press an indent in the center with the back of a tablespoon. Cool a few minutes on the sheet before transferring to a wire rack.
- Prepare the Glaze (Optional): Whisk together powdered sugar, vanilla extract, cinnamon, and milk until smooth. Adjust milk amount for desired runniness. The glaze will drizzle nicely over the peaches and crumble on the cookies.
- Assemble Cookies: Spoon chilled peach filling into the indent of each cooled cookie. Sprinkle crumble topping over the filling, then drizzle with glaze.
- Serve & Store: Enjoy the cookies immediately after assembling. Store leftovers in an airtight container in the refrigerator for 4-5 days. Due to the fresh fruit, do not leave the cookies at room temperature overnight.
Notes
- Make peach filling up to 3 days in advance and store in the fridge.
- Cookie dough can be scooped and frozen up to 1-2 months; thaw in fridge overnight before baking.
- Dough must be scooped into balls before chilling to prevent excessive spreading.
- Crumble topping can be prepared 1-2 days ahead and stored at room temperature.
- Use a round cutter after baking to keep cookies thick and perfectly circular.
- Do not leave assembled cookies at room temperature overnight to avoid spoilage from fresh fruit.
