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–+ servings
a plate holding cookies filled with peach cobbler, drizzled in icing.
5 from 1 vote

Peach Cobbler Cookies

Created by: Fun Cookie Recipes
30 cookies
Prep Time 30 minutes
Cook Time 31 minutes
Total Time 1 hour 1 minute
Each one like a miniature peach cobbler, these Peach Cobbler Cookies are soft cookies filled with juicy peaches, topped with a cinnamon sugar crumble, and finished with a sweet vanilla glaze.

Equipment

Mixing bowls
Hand mixer or stand mixer
Small cookie scoop
Saucepan
Parchment paper
Wire rack
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.
    crumble topping for peach cookies mixed in a small glass bowl.
  • 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.
    cooked peaches in a small saucepan, stirred with a spoon.
  • 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.
    Dry ingredients for cookies whisked together in a glass bowl.
  • In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and vanilla.
    creamed butter and sugar in a mixer bowl. An egg and vanilla has been added.
  • Add the dry ingredients to the butter mixture and mix until just combined.
    Flour added to creamed butter mixture to make cookies.
  • Scoop the dough using a 1½ to 2 tablespoon cookie scoop into a small bowl of granulated sugar. Roll to cover.
    a ball of cookie dough rolled into granulated sugar.
  • Place sugared dough balls onto the prepared cookie sheets, 2 inches apart. Bake for 8 minutes.
    sugar coated cookie dough balls on a parchment lined baking sheet.
  • Remove from the oven. Use a spoon to gently press the center of each cookie to create an indentation.
    partially baked cookies with thumbprint holes made in the centers.
  • Fill each cookie with 1 tablespoon of peach filling.
    cooked peach filling added to partially baked cookies.
  • Then top each cookie with 2 to 3 tablespoons of crumble.
    crumble topping added to peach cobbler cookies on a baking sheet.
  • 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.
    one dozen baked peach cobbler cookies on a parchment lined sheet
  • Whisk together powdered sugar, 1 tablespoon of milk, and vanilla until smooth. Add more milk as needed to reach desired consistency.
    simple powdered sugar glaze in a small glass bowl, stirred with a small whisk.
  • Drizzle the glaze over cooled cookies and let set for 15 minutes before serving.
    baked peach cobbler cookies cooling on a wire rack.

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

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 103mg | Potassium: 53mg | Fiber: 1g | Sugar: 20g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg