Peach Cobbler Cookies are soft cookies filled with juicy peaches, topped with a cinnamon sugar crumble, and finished with a sweet vanilla glaze. Each one is like a bite-sized peach cobbler, and they’re perfect for late summer baking, when the peaches are at their best.
Summer’s Best Cookies!
In late July or August, you will get the year’s best peaches at your local grocery stores or farmers’ markets. I love peaches, but so far, I haven’t been able to find a peach cookie recipe using fresh peaches that I really loved, so I came up with my own!
Based on one of my favorite summer desserts, Peach Cobbler Cookies are the perfect mash-up between a baked peach crumble and a soft, buttery sugar cookie.
They’re made with fresh peaches and common baking ingredients, and you can whip up a batch of them in an afternoon. Take a plate to your neighbor, or bring these to a BBQ – everyone will want the recipe!
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Ingredient Notes
Complete list of ingredients with quantities and instructions is located in the recipe card below
- All-Purpose Flour: I haven’t specifically tested this recipe with any other types of flour, but generally, all-purpose gluten-free flour blends made for baking work well in cookie recipes.
- Cornstarch: This is the secret ingredient to make soft cookies! Adding cornstarch to cookie dough also keeps the cookies from spreading too much while they are baking.
- Baking Powder and Baking Soda: Use fresh leaveners to give your cookies the right amount of rise and the perfect texture.
- Egg: Allow your egg to come to room temperature. Cold eggs won’t incorporate as well into the dough.
- Butter: Use softened, unsalted butter for the peach cobbler cookie dough, and melted butter to make the crumble topping.
- Sugar: This recipe uses granulated sugar in the cookie dough. For the peach filling and crumble, use brown sugar to add rich flavor.
- Peaches: You’ll need 3 or 4 ripe but firm peaches as the base of the filling. Peel and dice the fruit into small pieces. Frozen peaches can also be used if fresh peaches are out of season.
- Cinnamon and Vanilla: Pure vanilla extract enhances the other flavors in the cookie, while cinnamon adds a gentle warmth.
Peach Cookie Baking Tips
- The method for these peach cobbler cookies is similar to my apple pie cookies and Twix thumbprint cookies. For this specific cookie recipe, be sure that you par-bake the cookies first before you add the prepared peaches and cobbler topping.
- Overmixing cookie dough is usually the cause of dry, tough, or hard cookies. Once you add the dry ingredients to the butter mixture, stir the dough only until there are no dry streaks of flour remaining in the bowl.
- A cookie scoop will help you to make trays of cookies that are all exactly the same size and perfectly rounded. For this recipe, use a larger scoop that is 1½ to 2 tablespoons.
- Don’t skip chilling the crumble! This steps helps to preserve the crumble’s texture.
- Adjust the glaze. You may find that once you mix the ingredients that the icing is too thin or too thick to drizzle properly. Add a tiny bit more milk to thin out thick icing, or add extra powdered sugar to make thin icing thicker.
- Let the cookies cool completely before adding the icing. If you try to add a glaze to warm cookies, it will melt into the cookies and soak in, or it can even slide off.
- Make Ahead Tips: You can prepare the cookie dough, the peach filling, and the crumb topping ahead of time. Keep each component in a sealed container in the fridge for up to a day, then assemble when you’re ready to bake. The dough can also be frozen in balls for up to 2 months.
Peach Cobbler Cookies
Equipment
- Parchment paper
- spoon
Ingredients
For the Crumble:
- ¾ cup all-purpose flour
- 6 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
For the Peach Filling:
- 3 to 4 medium peaches peeled and diced (about 2 cups)
- ¼ cup light brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 2 tablespoons water as needed
- 1 teaspoon pure vanilla extract
For the Cookies:
- 1 cup unsalted butter softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup granulated sugar for rolling
For the Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons whole milk or heavy cream 15-30 ml
- ¼ teaspoon pure vanilla extract
Instructions
- In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the melted butter and mix until crumbly. Refrigerate until needed.
- In a medium saucepan over medium heat, combine peaches, brown sugar, cornstarch, and cinnamon. Cook, stirring often, until the peaches are soft and the mixture thickens. Add water as needed. Stir in the vanilla and let cool.
- Preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line three baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and vanilla.
- Add the dry ingredients to the butter mixture and mix until just combined.
- Scoop the dough using a 1½ to 2 tablespoon cookie scoop into a small bowl of granulated sugar. Roll to cover.
- Place sugared dough balls onto the prepared cookie sheets, 2 inches apart. Bake for 8 minutes.
- Remove from the oven. Use a spoon to gently press the center of each cookie to create an indentation.
- Fill each cookie with 1 tablespoon of peach filling.
- Then top each cookie with 2 to 3 tablespoons of crumble.
- Return to the oven and bake for 3 to 5 more minutes, or until golden brown. Let cool for 10 minutes, then transfer to a wire rack.
- Whisk together powdered sugar, 1 tablespoon of milk, and vanilla until smooth. Add more milk as needed to reach desired consistency.
- Drizzle the glaze over cooled cookies and let set for 15 minutes before serving.
Notes
- Use ripe but firm peaches for best texture.
- Don’t skip chilling the crumble; it helps to preserve texture during baking.
- Adjust the glaze if needed for perfect drizzling consistency. Add extra milk to make it thinner or extra powdered sugar to thicken it.
- Store cookies in an airtight container for up to 3 days or freeze (unglazed) for up to 1 month. Thaw, then glaze before serving.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Other Desserts You Should Try
All of these cookie recipes take advantage of fresh fruits and summer produce!
- Blueberry Bars
- Raspberry White Chocolate Cookies
- Apple Pie Cookies
- Fruit Pizza Cookies
- Lemon Blueberry Cookies
Comments & Reviews
Linda says
Look good.