Irresistible Peach Cobbler Cookies: Your New Favorite Summer Treat
Imagine your favorite warm, comforting peach cobbler transformed into a perfectly chewy, handheld cookie. That’s exactly what these incredible peach cobbler cookies deliver! Each delightful cookie features a soft, brown sugar base, generously filled with a luscious, cinnamon-spiced peach cobbler filling. To elevate this dreamy dessert, they’re crowned with a crispy cinnamon crumble and drizzled with a sweet vanilla glaze, making them an explosion of peach flavor in every bite. They are truly the perfect embodiment of summer in cookie form!
Peach season is a highlight for many home bakers, and here at Cambrea Bakes, our peach recipes consistently rank among the most beloved by our readers. From our delightful strawberry peach pie to the incredibly popular peach cobbler cinnamon rolls, it’s clear that the sweet, juicy goodness of peaches holds a special place in everyone’s hearts (and bellies!).
Building on the success of our fruit-filled cookie creations, such as our vibrant lemon curd cookies and exotic mango curd cookies, these peach cobbler cookies offer a familiar yet exciting twist on a classic summer favorite. They capture all the comforting flavors of a traditional peach cobbler, but in a fun, portable cookie format that’s perfect for picnics, potlucks, or simply enjoying with a cup of coffee.
Table of Contents
Why You’ll Love These Peach Cobbler Cookies
There are countless reasons why these peach cobbler cookies are about to become a staple in your summer baking repertoire. Not only do they encapsulate the nostalgic flavor of a classic peach cobbler, but they also offer the convenience and fun of a handheld cookie. Here’s what makes them truly special:
- Flavor Fusion: You get the best of both worlds – the rich, buttery goodness of a chewy cookie combined with the warm, fruity, spiced notes of peach cobbler.
- Texture Perfection: A soft, tender cookie base gives way to a gooey peach filling, all contrasted by a crunchy cinnamon crumble and a silky vanilla glaze. Every bite is an experience!
- Seasonal Delight: They are an ideal way to celebrate peach season, utilizing fresh, ripe peaches for an unparalleled taste. But don’t worry, you can enjoy them year-round with frozen peaches too!
- Showstopper Dessert: Whether you’re bringing them to a potluck, a barbecue, or serving them at home, these cookies are guaranteed to impress. They look as amazing as they taste.
- Unique Twist: While everyone loves a classic cookie, these peach cobbler cookies offer something a little different, making them memorable and exciting.
Ingredient Notes and Substitutions
Crafting the perfect peach cobbler cookie begins with understanding each ingredient and its role. Here’s a deeper dive into the key components and tips for making the most of them:
Peaches: For the most vibrant flavor, fresh, ripe peaches are your best bet when they are in season. Look for peaches that give slightly when gently squeezed and have a fragrant aroma. When fresh peaches aren’t available, high-quality frozen peaches (thawed and drained) or even canned peaches (drained and rinsed, then patted dry) can be used. Just be aware that the texture and intensity of flavor might vary slightly.
Brown Sugar: This recipe primarily calls for light brown sugar, which contributes to the cookies’ chewy texture and adds a subtle caramel note. If you’re looking for a deeper, richer molasses flavor, dark brown sugar can be used as a direct substitution. Both will yield delicious results, so choose according to your preference!
Cream Cheese: The secret to the unbelievably soft, melt-in-your-mouth texture of these peach cookies lies in the addition of cream cheese. It adds moisture and richness, resulting in a tender crumb that perfectly complements the peach filling. We highly recommend using full-fat cream cheese and do not suggest substituting it for other ingredients, as it’s crucial for the unique texture.
Cinnamon: A staple in any cobbler, the warm, fragrant notes of ground cinnamon are absolutely essential for achieving that classic peach cobbler flavor profile in your cookies. It pairs beautifully with peaches, enhancing their natural sweetness and adding a comforting spice. Always use fresh, high-quality ground cinnamon for the best aromatic impact.
Flour: All-purpose flour is used for the cookie dough and the crumble. Proper measurement is key here! Please refer to our top baking tips below for how to accurately measure flour, ideally using a kitchen scale, to avoid dense or dry cookies.
Butter: Unsalted butter, at room temperature for the cookie dough and melted for the crumble, is vital for flavor and texture. Room temperature butter creams beautifully with sugar, creating a light and airy base for your cookies.
Eggs: This recipe calls for both a whole large egg and an extra egg yolk. The whole egg provides structure, while the extra yolk adds richness, moisture, and a lovely chewy texture to the cookies. Ensure they are at room temperature for better emulsion with the butter and sugar.
Vanilla Extract: A touch of good quality vanilla extract enhances all the other flavors in both the cookie dough and the glaze. Don’t skip it!
Cornstarch: Used in the peach filling to thicken it, preventing it from making the cookies soggy. Mixed with water to create a slurry, it ensures a smooth, lump-free filling.
You’ll find the full list of precise ingredient measurements and detailed instructions conveniently located in the recipe card at the bottom of this post!
Recipe Instructions
Follow these step-by-step instructions to create your own batch of irresistible peach cobbler cookies. Attention to detail at each stage will ensure your cookies are nothing short of perfect!
Step 1: Make the Peach Cobbler Filling. Begin by combining the fresh, diced peaches with sugar, lemon juice, a pinch of salt, and cinnamon in a small saucepan. Cook this mixture over medium heat, stirring occasionally, until the peaches soften, release their juices, and the mixture starts to thicken. This typically takes about 15-20 minutes. Once softened, gently mash some of the peaches to create a jammy consistency, leaving some small chunks for texture. Finally, stir in the cornstarch slurry (cornstarch mixed with water) and continue to cook for another 2 minutes until the filling is thick and glossy. This step is crucial for preventing a soggy cookie! Transfer the hot filling to a separate bowl and allow it to cool completely before using. You can speed up the cooling process by placing it in the fridge.
Step 2: Cream the Butter, Cream Cheese, and Sugars. In a stand mixing bowl fitted with the paddle attachment, or with an electric hand mixer, beat together the room temperature unsalted butter, cream cheese, granulated sugar, and light brown sugar. Mix on medium speed until the mixture becomes wonderfully light and fluffy, usually taking about 2-3 minutes. This creaming process incorporates air, which contributes to the cookies’ soft texture.
Step 3: Mix in the Wet Ingredients. Add the whole large egg, the extra large egg yolk, and vanilla extract to the creamed mixture. Mix on low speed until they are just combined. Be careful not to overmix at this stage. Stop the mixer and scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are well incorporated.
Step 4: Mix in the Dry Ingredients and Chill. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until they are just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. Once the dough comes together, cover the top of the bowl and chill the cookie dough in the fridge for at least 30 minutes. This chilling period is vital as it allows the dough to firm up, making it much easier to scoop and handle, and helps prevent the cookies from spreading too much during baking.
Step 5: Roll in Cinnamon Sugar. In a shallow bowl, combine the coarse cane sugar and ground cinnamon. Using a standard 2 tablespoon cookie scoop, scoop portions of the chilled dough directly into the cinnamon sugar mixture. Toss to coat each dough ball thoroughly, ensuring an even layer of cinnamon sugar all around. Then, place the coated dough balls onto a prepared baking sheet lined with parchment paper, leaving 1-2 inches of space between each one to allow for spreading.
Step 6: Fill with Peaches and Freeze. Using the back of a round measuring spoon (like a teaspoon or half-teaspoon), gently indent the center of each dough ball, creating a small well. Then, carefully spoon a heaping teaspoon of the cooled peach filling into the center of each indentation. This is a critical step for keeping the filling neatly contained. Once all cookies are filled, place the entire baking sheet into the freezer for a minimum of 3-4 hours. For the absolute best results and to prevent the filling from oozing out, freezing them overnight is highly recommended!
Step 7: Top with Cinnamon Crumb and Bake. While the cookies are freezing, prepare the cinnamon crumb topping (instructions in the recipe card) and bake it until golden brown, then break it into small pieces. Once the cookies are thoroughly frozen, preheat your oven to 350°F (180°C). Press a generous handful of the prepared cinnamon crumb topping directly onto the top of each frozen cookie. Arrange the cookies on a baking sheet, spaced 2-3 inches apart. Bake for 12-13 minutes, or until the edges are lightly golden brown and the centers are set but still soft. When you pull the tray from the oven, immediately sprinkle them with a little more of the cinnamon crumb for an extra textural and visual appeal.
Step 8: Decorate and Serve! Once baked, allow the cookies to cool on the hot baking tray for a few minutes before transferring them to a wire cooling rack to cool completely. While they are cooling, prepare your vanilla glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Before serving, you can spoon a little extra peach filling into the centers (if desired) and then generously drizzle the vanilla glaze over the cooled cookies. The glaze will set nicely as it cools. These cookies are best enjoyed fresh, but they also store well for a few days.
Top Baking Tips for Perfect Peach Cookies
Achieving bakery-quality peach cobbler cookies is within reach with a few essential tips:
Use a Kitchen Scale for Accuracy. This is hands down my #1 baking tip! Measuring ingredients by weight, especially flour, guarantees accuracy and consistency in your baking. Baking with a scale eliminates variables that can lead to dry or dense cookies, ensuring your cookies always turn out perfectly.
Don’t Skip the Chill Time. While some cookie recipes boast zero chill time, this step is absolutely critical for these peach cobbler cookies. Chilling the dough does several important things: it allows the flour to fully hydrate, enhancing the cookie’s flavor development; it firms up the butter, which prevents excessive spreading during baking; and it improves the overall texture, resulting in a perfectly tender and chewy cookie. All of these factors contribute to a cookie that is tender, flavorful, and beautifully shaped!
Ensure Ingredients are at Room Temperature. For a smooth, well-emulsified dough, make sure your butter, cream cheese, and eggs are all at room temperature. This allows them to combine properly, creating a uniform batter that bakes evenly.
Don’t Overmix the Dough. Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft and chewy ones.
Serve with Vanilla Ice Cream. To truly complete the peach cobbler experience, serve these warm peach cookies with a generous scoop of vanilla ice cream. The cold, creamy ice cream melting over the warm, fruity cookie creates an unforgettable and utterly delicious summer treat!
Perfecting Your Peach Filling
The peach filling is the heart of these cobbler cookies, and getting it just right is essential for a superb result. Here are some extra pointers to ensure your filling is flavorful and perfectly set:
- Choose Ripe Peaches: The riper the peaches, the sweeter and more flavorful your filling will be. If your peaches aren’t quite ripe, see our FAQ section on how to ripen them quickly.
- Achieve the Right Consistency: You want a jammy, thick consistency that holds its shape. Cooking it long enough for the peaches to break down and stirring in the cornstarch slurry ensures this. A runny filling will seep out of the cookies during baking.
- Cool Completely: Do not be tempted to use warm or even slightly warm filling! It must be completely cooled before being placed into the cookie dough. This prevents the dough from melting prematurely and helps maintain the cookie’s structure during freezing.
- Flavor Adjustments: Feel free to adjust the amount of cinnamon or add a tiny pinch of nutmeg for a more complex spice profile, if desired. A little extra lemon juice can also brighten the flavor of very sweet peaches.
Troubleshooting Common Cookie Issues
Even experienced bakers encounter challenges sometimes. Here are some solutions to common issues you might face:
- Cookies Spreading Too Much: This is often due to warm dough or over-softened butter. Ensure your butter and cream cheese are at room temperature, not melted. Most importantly, do not skip the chilling and freezing steps for the cookie dough and filled cookies. The colder the dough, the less it will spread.
- Filling Oozing Out: This usually happens if the filling isn’t thick enough or if the cookies weren’t frozen long enough. Make sure your peach filling is very thick and jammy after cooking, and that the filled cookies are frozen solid (preferably overnight) before baking.
- Tough Cookies: Overmixing the flour into the wet ingredients is the most common culprit for tough cookies. Mix only until the flour streaks disappear. Using a kitchen scale for flour measurement can also prevent adding too much flour, which results in a tough texture.
- Uneven Baking: Ovens can have hot spots. Rotate your baking sheet halfway through the baking time to ensure even browning.
FAQs About Peach Cobbler Cookies
If your peaches are a little firm, you can speed up the ripening process. Place your peaches in direct sunlight on a windowsill, or for a faster method, put them in a paper bag. The ethylene gas they release will concentrate in the bag, helping them ripen in a day or two. Adding a banana to the bag can further accelerate this process!
Absolutely! While fresh peaches are ideal when in season, you can certainly use both frozen or canned peaches in place of fresh. If using frozen, thaw them completely and drain any excess liquid thoroughly to prevent a watery filling. For canned peaches, drain and rinse them well, then pat them dry before dicing to remove any syrupy residue.
No, peeling the peaches is entirely optional for this recipe. The skins will soften considerably during the cooking process. If you prefer a smoother, brighter orange jam, you can peel them. Leaving the skins on will result in a slightly darker, more rustic-looking filling with a bit more texture, which is also perfectly delicious!
While you don’t strictly have to keep them in the fridge, storing these peach cobbler cookies in an airtight container in the refrigerator will help them stay fresh for a longer period, especially due to the fresh fruit filling. Before serving, allow them to sit out at room temperature for about 15-30 minutes for the best texture and flavor.
Store any leftover peach cobbler cookies in an airtight container. They will keep well at room temperature for 1-2 days, or in the fridge for 2-3 days. If storing in the fridge, let them come to room temperature before serving for optimal softness and flavor.
Yes, these cookies are excellent for freezing! Once you have filled the cookie dough balls with peach filling and topped them with the crumb, freeze them solid on the baking sheet. Once firm, transfer them to an airtight container or a freezer-safe bag. They will stay fresh for up to 1 month. You can bake them straight from the freezer whenever a craving strikes – just add a few extra minutes to the baking time!
While this recipe uses all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend (that contains xanthan gum) for the cookie dough and the crumble. Results may vary slightly in texture, but it’s a popular substitution that often works well for cookies.
Absolutely! This cookie base is versatile. You could easily adapt the recipe to use other fruit fillings like apple, cherry, or berry cobbler filling. Just make sure the filling is thick and cooled completely, similar to the peach filling, to ensure it bakes well within the cookie.
More Fruity Recipes You’ll Adore
If you’re anything like us, you can’t get enough of sweet, fruity desserts! Here are some other delightful recipes from Cambrea Bakes that celebrate the joy of fresh fruit:
- Fresh Raspberry Scones: Perfect for breakfast or a tea-time treat.
- Rainbow Sherbet Cupcakes: A vibrant, fun, and fruity cupcake for any celebration.
- Cherry Pie Bars: All the flavor of cherry pie in an easy-to-share bar form.
- Strawberry Cake with Strawberry Filling: A classic, moist cake bursting with fresh strawberry flavor.
- Cherry Cheesecake Cupcakes: Individual cheesecakes topped with a bright cherry filling.
If you tried this peach cobbler cookie recipe or any other recipe on my website, please let me know how it went in the comments section below; I love hearing from you! Also, please take a moment to leave a star rating while you’re there to help other bakers discover this delicious recipe! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Peach Cobbler Cookies Recipe Card
Print Recipe
Save RecipeSaved!
Pin Recipe
Equipment
-
standard 2 tablespoon cookie scoop
Ingredients
Peach Cobbler Filling
- 1 1/2 cups fresh diced peaches
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- ½ tsp lemon juice
- pinch of fine sea salt
- 1 tsp cornstarch
- 1 tsp water
Cookie Dough
- 7 tbsp unsalted butter, room temperature
- 3.5 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 whole large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour, *see notes below for measuring*
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup coarse cane sugar, for rolling
- 3/4 tsp ground cinnamon, for rolling
Cinnamon Pie Crumb
- 4 tbsp unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tbsp granulated sugar
- 1/2 cup all-purpose flour
- 3/4 tsp ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
-
Combine the peaches, sugar, cinnamon, lemon juice, and salt in a pot. Cook over medium heat until the peaches are juicy and starting to thicken, about 15-20 minutes. Mash them until the peaches are small and jammy. Then stir in the cornstarch slurry and cook 2 minutes longer. Transfer the jam to a clean bowl and set aside to cool.1 1/2 cups (300 g) fresh diced peaches, 2 tbsp (30 g) granulated sugar, ½ tsp ground cinnamon, ½ tsp lemon juice, pinch of fine sea salt, 1 tsp cornstarch, 1 tsp water
-
Cream the butter, cream cheese, sugar, and brown sugar until light and fluffy.7 tbsp (100 g) unsalted butter, 3.5 oz (100 g) cream cheese, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar
-
Mix in the egg, egg yolk, and vanilla extract.1 (50 g) whole large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
-
Mix in the flour, baking powder, and salt until just combined.1 3/4 cup (220 g) all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt
-
Chill the dough in the fridge for 30 minutes to firm and make it easier to scoop.
-
In a small bowl, combine the sugar and cinnamon. Scoop the dough into 2 tbsp-sized balls directly into the bowl of cinnamon sugar, tossing to coat them. Then place them on a parchment-lined tray with 1-2 inches of space in between each one.1/2 cup coarse cane sugar, 3/4 tsp ground cinnamon
-
Use the back of a round measuring spoon to indent the center of the cookie dough balls. Then fill the center with a heaping teaspoon of peach cobbler filling. Chill the tray in the freezer for a minimum of 3-4 hours, overnight is best!
-
Preheat the oven to 350 F/180 C.
-
Make the cinnamon crumb topping. Combine the crumb ingredients until crumbs form. Bake the crumbs on a parchment-lined baking sheet for 12-15 minutes, or until golden brown. Set it aside to cool, then break it into small crumb pieces.4 tbsp (56 g) unsalted butter, 1/4 cup (50 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1/2 cup (65 g) all-purpose flour, 3/4 tsp ground cinnamon
-
Press a handful of the cinnamon crumbs on top of each cookie. Bake them spaced 2-3 inches apart for 12-13 minutes.
-
Pull the tray out of the oven and sprinkle them with more of the cinnamon crumb. Let the tray cool on a wire rack until completely cool before removing. While they cool, make the vanilla glaze.
-
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Spoon a little more peach filling on the centers, drizzle the glaze over the cookies, then enjoy!1 cup (115 g) powdered sugar, 1-2 tbsp whole milk, 1 tsp vanilla extract
-
Store leftover cookies in an airtight container for 2-3 days in the fridge or at room temperature. If storing in the fridge, let the cookies come to room temperature before serving.
Video
Notes
Don’t skip the chill time. While many cookie recipes require zero chilling time, this step is important for flavor development, texture improvement, and reduced spreading. All of these contribute to a cookie that is tender and well-rounded in flavor!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.