Peach Cobbler Cookies
If love peach cobbler, you’ve come to the right place! Peach cobbler holds a special place in my heart, and evokes memories of family gatherings and lazy afternoons. My Peach Cobbler Cookies encapsulate that same warmth and nostalgia but in a convenient, handheld form. Imagine sinking your teeth into a tender cookie, the cinnamon-sugar aroma enveloping your senses, and then encountering the burst of sweet, tangy peach cobbler filling. It’s an indulgence worth savoring, bite after delectable bite.
Since you have a taste for something sweet, be sure to checkout this Mixed Berry Cheesecake and these Strawberry Pancakes!
Peach cobbler is already one of my absolute favorites and In cookie form is just next level! Picture this: a soft, cinnamon sugar cookie base, crowned with a luscious peach cobbler topping. Takes me right back to those spring and summer cookouts.
Why you will love these cookies
Easy to make! Despite their gourmet appearance, these cookies are surprisingly simple to make. With just a handful of pantry staples and a few easy steps, you can whip up a batch in no time.
Handheld Happiness: Unlike traditional peach cobbler, which requires a spoon and a bowl, these cookies are perfectly portable. Grab one (or two) on the go for a sweet treat that’s as convenient as it is delicious.
Make a big batch! You can double this recipe to make a large batch of cookies to have on hand whenever you’d like. They also make a for a delicious teacher gift, christmas gift, or party snack food.
Ingredients for Peach Cobbler Cookies
- Butter: Provides richness and a tender texture to the cookie base.
- Granulated Sugar and Brown Sugar: Sweetens the cookies and adds caramel notes.
- Eggs: Bind the ingredients together and contribute to the softness of the cookie.
- Vanilla Extract: Infuses a warm, aromatic flavor into the cookie dough.
- All-Purpose Flour: Forms the base of the cookie dough, providing structure.
- Ground Cinnamon: Adds warmth and depth of flavor to both the cookie base and the peach cobbler filling.
- Baking Soda and Baking Powder: Helps the cookies rise and gives them a slight lift.
- Salt: Balances the sweetness and enhances the other flavors.
- Peaches: The star of the show! Whether fresh or canned, peaches bring juicy sweetness and a delightful fruity flavor.
- Lemon Juice: Brightens the peach flavor and adds a subtle tang.
- Cornstarch: Thickens the peach cobbler filling to achieve that perfect, spoonable consistency.
- Water: Helps create a syrupy texture in the peach cobbler filling.
How to Make Peach Cobbler Cookies
- In a saucepan, cook diced peaches with sugar, lemon juice, cinnamon, cornstarch, and water until thickened. Set aside to let cool
- Be sure that your butter is room temperature. So set it out on the counter for at least 30 minutes prior to using it. Then you will start by preheating your oven.
- Now grab your stand mixer, or a large bowl, and add in your butter and sugars. Cream together on medium speed until nice and fluffy.
- Add eggs and vanilla extract, then gradually mix in the dry ingredients until combined.
- With a large cookie scoop, scoop the dough into balls, and place in an airtight container to chill in the fridge for at least 4 hours up to 48 hours.
- Roll the cookie balls in the cinnamon sugar mixture.
- Bake in the preheated oven for 15 minutes or until the edges are lightly golden.
- Let rest for 2 minutes, then make an indentation in the center of each cookie with your thumb or the back of a spoon.
- Spoon a small amount of the peach cobbler filling into the center of each cookie.
Recipe Tips
Make sure you let the cookie dough chill. Chilling the cookie dough before popping them in the oven will help get a soft and chewy cookie.
Do not overmix the sugar and butter. If you mix the brown sugar and butter or white sugar and butter too much, it will add to much air to the mixture. Too much air in the cookie dough causes them to spread out and become thin instead of thick
For a gooey peach cobbler filling, slightly undercook the peach mixture before spooning it onto the cookies.
Customize your cookies by adding a sprinkle of chopped nuts or a dollop of whipped cream on top before serving.
How To Make thick Cookies
Use a cookie scoop to roll the cookie batter into dough balls. Place the dough balls out on a piece of parchment paper on a baking sheet.
Do not press the cookie dough balls down! Just add enough space between each cookie, and bake them in the oven.
Once the baked cookies come out, do not press them down with a spoon, just allow the air to escape naturally. This peach cobbler cookie recipe is a success when the cookies are nice and fluffy!
FAQ
Can I Freeze These Peach Cobbler Cookies?
Yes you can freeze the the baked cookies, and even the raw cookie dough. Place the baked and cooled cookies in a freezer proof Ziploc bag, and freeze up to three months. When you are ready to eat them, just let them thaw, or warm them up in a microwave and add the peach topping.
To freeze the cookie dough, simply place it in an airtight container and store it in the freezer for up to three months. When you are ready to eat some cookies, allow it to thaw and bake as directed.
Can I substitute any ingredients to make these cookies gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make gluten-free Peach Cobbler Cookies.
If you loved this Peach Cobbler Cookie Recipe, let me know in the comments. For more delicious recipes, follow me on TikTok and Instagram!
Peach Cobbler Cookies
Equipment
- 1 electric hand mixer or stand mixer
- 1 baking sheet
- 1 parchment paper
- 1 sauce pan
- measuring cups and spoons or scale
Ingredients
Peach Cobbler Topping
- 4 cups fresh or frozen peaches diced, 32oz
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tbs lemon juice
- 2 tsp corn starch
- 2 tsp water
- 1 tsp vanilla
Cookies
- 1 cup softened butter 2 stick, 226g
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 3/4 cup flour 312.5g
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tbs cinnamon
Instructions
Peach Cobbler Topping
- In a saucepan, combine the diced peaches, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, and nutmeg. Cook over medium heat until bubbly, about 5 minutes, stirring frequently. Remove from heat and let it cool slightly.
- Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 2-3 minutes until mixture starts to thicken and then remove from the heat. Transfer to a bowl and let cool in the refrigerator.
Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl or stand mixer, cream (mix) together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy. (use an electric hand mixer if mixing in a bowl)
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until well combined and dough forms.
- With a large cookie scoop, scoop the dough into balls, and place in an airtight container to chill in the fridge for at least 4 hours up to 48 hours.
- In a small bowl, stir together the sugar and spices for coating the cookies. Roll the cookie balls in the cinnamon sugar mixture.
- place cookies onto the prepared baking sheet, spacing them about 2 inches apart. should bake about 6 at a time.
- Bake in the preheated oven for 15 minutes or until the edges are lightly golden.
- Let rest for 2 minutes, then make an indentation in the center of each cookie with your thumb or the back of a spoon.
- allow the cookies to cool on the baking sheet for a few more minutes before transferring them to a wire rack to cool completely.
- Spoon a small amount of the peach cobbler filling into the center of each cookie.
- OPTIONAL: I like to bake a few extra cookies to crumble up and sprinkle over top of the peach filling for texture.
- OPTIONAL: drizzle with icing (mix together 1 cup powdered sugar, 1 tbs melted butter, 1 tsp vanilla, and 2 tbs heavy cream)
Video
Notes
- You can use either fresh or canned peaches for the filling, depending on availability and preference.
- Ensure the peach cobbler filling has cooled slightly before spooning it onto the cookie dough to prevent the cookies from spreading too much during baking.
- These cookies are best served warm, but they can be stored in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave before serving if desired.
Thank you 🙏🏽
I love all things peach cobbler.
I plan on making some of these.