Warm, chewy, and filled with the same soul-hugging flavors as the classic dessert, Peach Cobbler Cookies bring all the nostalgia in a bite-sized treat. One afternoon during peach season, I found myself craving cobbler, but didn’t want the wait or the cleanup. That’s when the idea hit: What if I turned my favorite cobbler into a cookie? Soft centers, crisp edges, spiced peaches baked in. Now these cookies are a regular on my weekend baking list, and they’ve never lasted more than a day in my house. If you’re after a comforting cookie that feels like summer and coziness rolled into one, this is the recipe you need.
Table of Contents
Why You’ll Love This Recipe
- Bursting with cinnamon-spiced peaches in every bite
- Quick prep – from mixing to baking in under 30 minutes
- Easy-to-find pantry ingredients
- Perfect for potlucks, picnics, or just because
- A comforting, crowd-pleasing twist on the traditional peach cobbler
- Soft and chewy texture that feels like a hug from the oven
- No complicated steps, just real, homemade flavor
These cookies are soft, peachy, and spiced just right, perfect for potlucks or dessert trays. If you love unexpected twists on nostalgic treats, you’ll probably enjoy our Double Chocolate Zucchini Bread too. It sneaks veggies into dessert just as brilliantly as these cookies pack cobbler flavor into a handheld bite.
Ingredients Needed for Peach Cobbler Cookies
For the Peach Mixture:
- 1 ½ cups fresh or canned peaches, finely chopped (drained if canned)
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Optional for Topping:
- ½ cup crushed graham crackers
- Extra pinch of cinnamon sugar for dusting
How to Make Peach Cobbler Cookies
- Prep the peaches
In a small bowl, combine chopped peaches with brown sugar, cinnamon, and lemon juice. Let them sit for 10–15 minutes. This lets the flavors soak in and softens the fruit slightly. - Preheat and line your pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for an easy cleanup and even baking. - Cream the butter and sugars
In a large mixing bowl, beat the softened butter with both sugars until fluffy and pale. This step traps air in the dough, giving your cookies a perfect light and chewy texture. - Add eggs and vanilla
Mix in the eggs one at a time, scraping down the sides between each addition. Stir in the vanilla extract for a rich base flavor. - Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Slowly add this to the wet ingredients, mixing just until no dry spots remain. - Fold in the peaches
Gently fold the peach mixture into the cookie dough using a rubber spatula. Don’t overmix or the dough may become too wet, just enough to distribute the peaches evenly. - Scoop and chill (optional but recommended)
Scoop 2-tablespoon-sized portions onto the baking sheets, spacing them about 2 inches apart. For best results, chill the tray for 15 minutes before baking to help the cookies hold their shape. - Bake and cool
Bake for 11–13 minutes, or until the edges are golden and centers are set but still soft. Let them cool on the tray for 5 minutes before transferring to a wire rack. - Add finishing touch
Sprinkle with crushed graham crackers and a light dusting of cinnamon sugar while still warm.
Serving and Storage Tips
Serve warm with a scoop of vanilla ice cream for a dessert-style cookie moment. They also shine on their own as a sweet snack or cozy afternoon treat with tea.
To store, keep cookies in an airtight container at room temperature for up to 4 days. To reheat, microwave for 8–10 seconds for that fresh-baked warmth. You can also freeze the dough balls for up to 2 months and bake directly from frozen, just add 2 minutes to the baking time.
For an extra-special presentation, try sandwiching two cookies with a swirl of Russian Buttercream. It turns this casual cookie into a bakery-worthy dessert. Whether you serve them on their own or dressed up, these cookies store beautifully and maintain their soft texture for days.
Helpful Notes
- Fresh vs. Canned Peaches: Both work! Just be sure to drain canned peaches well.
- Want a crispier edge? Flatten cookies slightly before baking.
- Gluten-Free? Swap flour for your favorite gluten-free 1:1 baking blend.
- Chill time? Not required, but 15 minutes helps reduce spreading and deepens flavor.
- Too wet? If your peaches are extra juicy, lightly pat them dry before mixing in.
Frequently Asked Questions (FAQ)
Can I use canned or frozen peaches instead of fresh ones?
Absolutely! Canned peaches work well, just make sure they’re drained thoroughly and patted dry to avoid adding too much moisture to the dough. Frozen peaches should be thawed and chopped before use. Both options still give that juicy, cobbler-style flavor.
How do I make this recipe gluten-free?
You can swap the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your mix includes xanthan gum for structure. The texture might be slightly softer, but they’ll still be deliciously chewy and peach-packed.
Why did my cookies spread too much?
Cookies often spread too much if the butter is too soft or the dough wasn’t chilled before baking. To help prevent this, chill your scooped dough for at least 15 minutes before baking. Also, make sure your oven is fully preheated before putting them in.
Can I freeze these cookies?
Yes, you can freeze the dough or the baked cookies. For the dough, scoop it into balls and freeze on a tray, then store in a zip-top bag. Bake from frozen with 2 extra minutes. For baked cookies, cool completely and store in a freezer-safe bag for up to 2 months.
Conclusion
These Peach Cobbler Cookies are everything you love about the classic dessert, packed into a warm, soft, and sweet cookie you can enjoy any time. They’re easy, cozy, and always a crowd-pleaser. Whether you bake them for a weekend treat, a family get-together, or just because peaches are in season, they never disappoint.
Tried this recipe? I’d love to hear from you! Leave a star rating and comment below to share how it went.
Don’t forget to pin it on Pinterest or share with your baking friends on Facebook. What twist did you try, maybe a drizzle of glaze or a dash of nutmeg? Let me know in the comments!
Print
Peach Cobbler Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Warm, soft, and packed with juicy cinnamon-spiced peaches, these Peach Cobbler Cookies deliver the comfort of cobbler in a bite-sized treat.
Ingredients
For the Peach Mixture:
– 1 ½ cups fresh or canned peaches, finely chopped
– 2 tbsp light brown sugar
– ½ tsp ground cinnamon
– 1 tsp lemon juice
For the Cookie Dough:
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– ½ cup light brown sugar
– 2 large eggs, room temperature
– 2 tsp vanilla extract
– 2 ¾ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– ½ tsp ground cinnamon
Optional:
– ½ cup crushed graham crackers
– Cinnamon sugar for sprinkling
Instructions
1. Mix chopped peaches with brown sugar, cinnamon, and lemon juice. Let sit 10–15 minutes.
2. Preheat oven to 350°F. Line baking sheets with parchment paper.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
4. Add eggs one at a time, mixing well, then stir in vanilla extract.
5. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
6. Slowly add dry ingredients to wet mixture until just combined.
7. Fold in peach mixture gently without overmixing.
8. Scoop dough onto baking sheets, spacing 2 inches apart. Chill for 15 minutes if possible.
9. Bake for 11–13 minutes until edges are golden. Cool on tray 5 minutes before transferring.
10. Sprinkle with graham cracker crumbs and cinnamon sugar while warm.
Notes
If using canned peaches, drain well to avoid excess moisture.
Chilling helps cookies stay thick and chewy.
For a crispier cookie, slightly flatten the dough before baking.
Freezes well—bake from frozen with 2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 15g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg