Golden, chewy, cinnamon-kissed cookies filled with juicy peach compote and buttery crumble topping — just like your favorite summer dessert, only in cookie form.
Every summer, I find myself reaching for peaches at the market like it’s a reflex. And one day, I thought — what if I could turn a slice of peach cobbler into something you could hold in your hand? That’s how these peach cobbler cookies came to life. No fake peach flavor, no shortcuts — just buttery cookies, real peaches, warm spices, and that cozy, cobbler-like finish. Trust me, if you bake these when peaches are in their prime, people won’t stop at just one.
Why You’ll Love These Peach Cookies
These cookies bring together everything you love about a fresh peach cobbler — the gooey fruit, the crumble, the cinnamon warmth — and wrap it up in a soft, chewy cookie with just the right crisp edge. The base is a spiced sugar cookie, filled with a quick stovetop peach compote, and finished with a golden crumble topping. Add a simple glaze if you’d like, or enjoy them rustic and warm. They’re the perfect mix of comfort and summer sweetness.
Ingredient Overview
Peaches: Go for ripe but firm peaches — you want that juicy flavor without the fruit turning to mush. Local farmer’s markets are your best bet. If fresh ones are hard to find, frozen peaches work too — no need to thaw before cooking.
Flour: Standard all-purpose flour does the job. Just spoon and level for accuracy, or use a kitchen scale if you’ve got one handy.
Butter: I usually bake with salted butter for deeper flavor, but unsalted works too.
Eggs: Large eggs, room temperature, always help the dough bind properly.
Other Basics: Brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, baking soda — all working together to build layers of cozy flavor.
Ingredient Swaps & Notes
- Dairy-Free: A good-quality plant-based butter will get the job done.
- Gluten-Free: I haven’t tested with gluten-free flour, but a 1:1 blend might work.
- No Fresh Peaches? Use frozen diced peaches or peach preserves. Just cook frozen ones straight from the freezer — no need to thaw.
- Jam Hack: For a quicker version, swap in a thick peach jam or apricot preserves.
How to Make Peach Cobbler Cookies (Step-by-Step)
Step 1: Cook the Peach Filling
Dice your peaches and cook them in a saucepan with brown sugar, white sugar, a splash of lemon juice, vanilla, cinnamon, and a hint of nutmeg. Once they’re soft and syrupy, stir in a quick cornstarch slurry to thicken. Let the filling cool completely in the fridge.
Step 2: Make and Chill the Cookie Dough
Cream butter and sugars until light and fluffy, then mix in eggs and vanilla. Add your dry ingredients until you get a soft dough. Chill the dough for 30 minutes, then scoop into balls and refrigerate again in an airtight container for at least 2 hours (or up to 2 days).
Step 3: Bake the Cookies
Roll chilled dough balls in cinnamon sugar, place on lined baking sheets, and bake until the edges are golden. Right after baking, press a shallow well in the center of each cookie using the back of a spoon — that’s where the peach filling will go.
Step 4: Make the Crumble
Combine melted butter, flour, both sugars, and cinnamon in a bowl. Spread onto a lined baking sheet and bake until lightly golden. Let cool completely — it’ll crisp up as it cools.
Step 5: Assemble Your Cookies
Spoon the peach filling into the wells of each cookie, sprinkle on the buttery crumble, and, if you like, drizzle with a quick vanilla glaze. That’s it!
Serving & Storing Tips
These cookies are best enjoyed once assembled — I actually love them cold, straight from the fridge. Because of the fresh fruit filling, it’s best to store them in an airtight container in the refrigerator. They’ll stay good for about 4–5 days. If you’re prepping ahead, you can bake the cookies and keep them at room temperature (unfilled) in a sealed container. Fill just before serving for the best texture.
Tips for Success
- Use an Oven Thermometer: Ovens can run hot or cold — it’s worth checking yours with a thermometer to make sure you’re baking at the right temp.
- Weigh Your Flour: If you have a food scale, weigh your flour instead of measuring by cups — too much flour can make the cookies dense.
- Chill Time Matters: Don’t skip the chilling. It helps the dough firm up and bake evenly without spreading too much.
FAQs
How do I ripen peaches faster?
Leave them in a paper bag at room temperature for a day or two.
Can I use frozen peaches?
Yes! Dice them before cooking and use them straight from frozen.
Can I halve or double the recipe?
Absolutely. Just scale the ingredients accordingly and bake in batches if needed.
How should I dice peaches?
Peel (if you want), then slice off the flesh around the pit and dice into small chunks.
Can I freeze the dough?
Yes — freeze the scooped dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Can I make mini cookies?
You can! Just use a smaller scoop and reduce the bake time slightly.
Peach Cookie Variations
- Other Fruits: Try swapping the peach compote with cherry, blueberry, or raspberry sauce.
- Jam Version: When short on time, use peach or apricot jam as the filling.
- Other Cobbler-Inspired Cookies: I’ve done versions with apple pie, pecan pie, and even blueberry crumble.
Tools I Love
- Cookie Scoop: I use a large ice cream scoop to portion these cookies for that bakery-style look.
- Baking Sheets: Sturdy, flat cookie sheets give you an even bake every time.
- Silicone Mats: Perfect for easy cleanup and reusable too.
Peach Cobbler Cookies
Peach Cookies are chewy, crisp around the edges, and warmly spiced with cinnamon — but what makes them shine is the quick homemade peach filling tucked inside and the buttery brown sugar crumble on top.
Ingredients
For the Peach Filling
- 4 large ripe peaches, diced (about 4 cups / 25 ounces / 701 grams)
- ¼ cup granulated sugar (53 grams)
- ¼ cup + 1 tbsp light brown sugar, packed (69 grams)
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp lemon juice
- 2 tsp corn starch
- 2 tsp water
- ½ tsp vanilla extract
For the Cookies:
- 1 cup salted butter, softened at room temperature (226 grams)
- 1 cup granulated sugar (210 grams)
- ½ cup light brown sugar, packed (110 grams)
- 1½ tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
For Rolling the Dough
- ½ cup granulated sugar (105 grams)
- 2 tsp cinnamon
- ⅛ tsp nutmeg
For the Crumble¼ cup salted butter, melted (57 grams)
- ⅓ cup light brown sugar, packed (73 grams)
- ½ cup + 1 tbsp all-purpose flour (73 grams)
- ¾ tsp cinnamon
For the Glaze (optional)
- ⅓ cup powdered sugar (38 grams)
- ¼ tsp vanilla extract
- Pinch of cinnamon (to taste – start small!)
- 1–2 tbsp milk (15 to 30 mL)
Instructions
- Add diced peaches, sugars, lemon juice, cinnamon, and nutmeg to a medium saucepan over medium heat.
- Cook for 6 minutes — it’ll be nice and bubbly.
- Stir the corn starch and water together in a small bowl, then stir that into the peach mixture.
- Cook for 1 minute, remove from heat, and stir in the vanilla. Transfer to a medium bowl and place in the fridge to cool completely.
- In a large bowl, cream the softened butter with an electric mixer on medium-high speed.
- Add the sugars and mix until creamed together with the butter — about 1 minute.
- Add the vanilla and eggs, and mix until just combined. Add the dry ingredients last and mix until a dough forms.
- Chill for 30 minutes to make it easier to roll into balls.
- Scoop the dough into balls (about 55 grams each) using a large cookie scoop.
- Place them in an airtight container to chill in the fridge for at least 3 hours, or in the freezer for 2 hours, or keep in the fridge up to 48 hours.
- Make the crumble while the dough chills. Preheat the oven to 350°F. Melt the butter in a mixing bowl, then stir in the remaining streusel ingredients. You’ll end up with a crumbly mixture.
- Spread on a parchment-lined pan and bake for 12–14 minutes until golden brown. Let cool and break into smaller bits with a spatula.
- Preheat oven to 350°F. Line cookie sheets with parchment or silicone mats. Mix the rolling sugar and spices in a small bowl. Roll the chilled dough balls in the cinnamon sugar mixture.
- Place about 6 cookies per baking sheet, with room for spreading.
- Bake for 11–13 minutes. The edges should feel set and the centers slightly underdone. Immediately after baking, use a round cutter to swirl the cookies into a neater circle.
- This also helps them stay thick. Let them rest for 1–2 minutes on the baking sheet, then gently press an indent in the center with the back of a tablespoon.
- Let cool a few more minutes, then move to a wire rack.
- Whisk together the glaze ingredients until smooth. Add more milk as needed — a runny glaze works best for a light drizzle over the cookies.
- Once cookies are cool, spoon peach cobbler filling into the center indent. Sprinkle on the crumble and finish with a drizzle of glaze.
Notes
- Enjoy right after assembling. Store any leftovers in an airtight container in the fridge for 4–5 days. I don’t recommend keeping them at room temperature overnight because of the fresh fruit filling.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 319Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 49mgSodium 227mgCarbohydrates 52gFiber 2gSugar 34gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
These peach cobbler cookies are one of those bakes that people remember — they’re sweet, soft, spiced, and packed with real peach flavor. Whether you make them for a summer party or just because you found perfect peaches at the market, I promise they’ll disappear fast.
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