What if your favorite peach cobbler could travel? I mean, tuck it in a lunchbox, bring it to church potluck, or sneak one before supper? These Peach Cobbler Cookies do just that. They’re soft, golden, kissed with cinnamon, and loaded with juicy peaches in every bite.
I made these on a whim with leftover peaches and a craving for something cozy—but less fussy than a whole cobbler. The result? A cookie that eats like a dessert and hugs you like a summer afternoon.
Table of Contents
Peach Cobbler Cookies That Taste Like Summer in Every Bite
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Peach Cobbler Cookies are soft, golden, and loaded with juicy peaches and cinnamon crumble. A no-chill, family-favorite summer treat!
Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup diced peaches (fresh, canned, or frozen)
Crumble Topping:
1/4 cup flour
2 tbsp brown sugar
1/2 tsp cinnamon
2 tbsp melted butter
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Cream butter and sugars until smooth. Add egg and vanilla.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg.
4. Mix dry ingredients into wet until combined.
5. Fold in diced peaches gently.
6. In a small bowl, mix crumble ingredients until coarse.
7. Scoop dough onto sheet, flatten slightly, and top with crumble.
8. Bake 10–12 minutes until edges are golden.
9. Cool 5 minutes, then transfer to rack.
Notes
Store in airtight container for 3–4 days.
Best served slightly warm.
Dough can be frozen and baked straight from the freezer—add 2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
Why These Peach Cobbler Cookies Are a Must-Bake This Summer
What Makes Peach Cobbler Cookies So Irresistible?
They’ve got that warm, buttery cookie texture paired with soft peachy middles and a crumb topping that toasts up golden. Think of them as handheld cobblers—no fork or dish needed.
When to Bake These Cookies for Peak Peach Flavor
Late summer is perfect if you’ve got fresh peaches, but don’t wait for August. You can use frozen or canned and enjoy this sunshine treat all year long.
Ingredients You’ll Need for Peach Cobbler Cookies
These pantry-friendly cookies come together with no chill time, no mixer, and no fancy tricks—just old-fashioned goodness.
Key Ingredients for That Cobbler Flavor
- Butter – Softened to room temp so it creams smooth.
- Brown Sugar & White Sugar – A sweet blend for depth and structure.
- Egg & Vanilla Extract – Binds and enriches.
- All-Purpose Flour – The heart of the dough.
- Baking Powder & Baking Soda – Light lift and softness.
- Cinnamon & Nutmeg – Classic cobbler warmth.
- Diced Peaches – Fresh, frozen (thawed), or canned (drained and dried).
- Crumble Topping – Flour, brown sugar, cinnamon, and melted butter.
Best Peaches to Use – Fresh, Canned, or Frozen?
Fresh peaches are always lovely, but don’t stress if they’re out of season. I’ve used canned peaches plenty of times—just drain and pat them dry so they don’t make your dough soggy. Frozen works, too. Just thaw and blot well.
How to Make Peach Cobbler Cookies Step by Step
No need for a stand mixer or hours of prep—these cookies are simple and comforting, just like any cobbler should be.
Preparing the Dough for That Perfect Chew
- Cream your softened butter with both sugars until smooth and fluffy.
- Stir in the egg and vanilla until glossy and combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- Gradually stir the dry ingredients into the wet mixture. Dough will be soft and slightly sticky.
- Gently fold in diced peaches. Don’t overmix—you want little peach pockets in every bite.
Adding the Cinnamon Crumble – The Best Part
- In a small bowl, mix flour, brown sugar, cinnamon, and melted butter until crumbly.
- Scoop cookie dough onto a parchment-lined baking sheet. Flatten slightly with your fingers.
- Sprinkle a spoonful of crumble topping over each cookie.
- Bake at 350°F for 10 to 12 minutes or until the edges are golden and centers look just set.
- Cool on the pan for 5 minutes before moving to a rack. They firm up as they cool.
Hilda’s Real-Life Peach Moment
A Backyard Picnic That Sparked This Cookie Idea
It was a Tuesday—not fancy, just hot—and we had more peaches than sense that week. My granddaughter was playing in the sprinkler, and I wanted to bake but didn’t want to heat the house up with a cobbler. So I thought, why not cookies?
I scooped what I had into a bowl, sprinkled some crumble on top, and crossed my fingers. They came out better than I hoped—warm, soft, and so peachy. She took one bite, giggled, and said, “Tastes like the fair.” That’s when I knew we had something.
Why These Cookies Became a Family Favorite Fast
Now, they’re a summer tradition. We bake them for block parties, for Sunday school snacks, and just because the peaches look good at the store. They’re sweet without being too rich, and that cinnamon crumble seals the deal every time.
Tips, Swaps & Peachy Variations
Easy Ingredient Substitutions for Allergies or Preferences
- Gluten-Free – Use a 1:1 gluten-free flour with xanthan gum.
- Dairy-Free – Vegan butter or coconut oil works just fine.
- Egg-Free – A flax egg (1 tbsp flax + 2.5 tbsp water) will do the trick.
- Lower Sugar – Reduce sugar by 1/4 cup and use very ripe peaches for natural sweetness.
Fun Twists – Turn Them Into Ice Cream Sandwiches
Once cooled, sandwich two cookies with vanilla or peach ice cream. Roll the sides in crushed graham crackers or cinnamon sugar. Freeze until set. They’re as fun as they are delicious.
Frequently Asked Questions About Peach Cobbler Cookies
How do you make peach cobbler cookies from scratch?
Cream butter and sugars, mix in egg and vanilla, stir in dry ingredients and fold in peaches. Scoop the dough, top with cinnamon crumble, and bake until golden.
What’s the best way to make peach filling for cookies?
Dice your peaches into small bits. If using canned or frozen, blot them dry to avoid excess moisture. A pinch of cinnamon brings out the flavor beautifully.
Can peach cobbler cookies be made ahead and frozen?
Yes. Freeze unbaked dough balls with the crumble on top. When ready, bake straight from frozen—just add 2 to 3 minutes to the bake time.
What spices go well in peach cobbler cookies?
Cinnamon and nutmeg are classic, but cardamom or a hint of ground ginger can make them shine in a different way.
How long do peach cobbler cookies stay fresh?
Stored in an airtight container, they’re best within 3 to 4 days. Pop them in the fridge if your kitchen runs warm, and warm up before serving.