These Peach Cobbler Cookies are a sweet, soft-baked treat that brings together the comforting flavors of classic peach cobbler in cookie form. With a buttery shortbread-style base, a warm cinnamon-spiced peach filling, and a crunchy crumble topping—these cookies are golden, chewy, and full of summer flavor.
Perfect for bake sales, afternoon tea, or when you’re craving something fruity and fun!
Why You’ll Love This Recipe:
Fruity Filling: Real peach chunks simmered with spices give a homemade pie feel in every bite.
Buttery Cookie Base: Soft, tender, and slightly crisp around the edges—just like a perfect cobbler crust.
Crumble Crunch: Adds texture and warmth on top of each cookie.
Make Ahead Magic: The dough and filling can be prepared ahead for easy assembly later.
Great for Gifting: Wrap individually and share with friends or coworkers for a seasonal surprise.
Ingredients (Makes about 24–30 cookies):
For the Peach Filling:
- 4 large ripe peaches , diced (about 4 cups / 700g)
- ¼ cup granulated sugar
- ¼ cup + 1 tbsp light brown sugar , packed
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp lemon juice
- 2 tsp cornstarch
- 2 tsp water
- ½ tsp vanilla extract
For the Cookie Dough:
- 1 cup (2 sticks) salted butter , softened
- 1 cup granulated sugar
- ½ cup brown sugar , packed
- 1½ tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour , spooned & leveled (390g)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
For the Crumble Topping:
- ¼ cup (½ stick) salted butter , melted
- ¼ cup (55g) light brown sugar
- 1½ tbsp (20g) granulated sugar
- ½ cup + 1 tbsp (73g) all-purpose flour
- ¾ tsp cinnamon
- ⅛ tsp nutmeg
For Rolling the Dough:
- ⅓ cup (40g) granulated sugar
- 2 tsp cinnamon
- A pinch of nutmeg
Optional Glaze:
- ⅓ cup powdered sugar
- ¼ tsp vanilla extract
- Pinch of cinnamon
- 1–2 tbsp milk (adjust for consistency)
Instructions:
Step 1: Make the Peach Filling
In a medium saucepan over medium heat , combine:
- Diced peaches
- Granulated sugar
- Brown sugar
- Cinnamon
- Nutmeg
- Lemon juice
Cook for 6 minutes , stirring occasionally until bubbly.
In a small bowl, mix:
- Cornstarch
- Water
until smooth, then stir into the peaches.
Simmer for 1 more minute until thickened.
Remove from heat and stir in vanilla extract .
Let cool completely before using—store in fridge if needed.
Step 2: Prepare the Cookie Dough
In a large mixing bowl, beat:
- Butter
- Granulated sugar
- Brown sugar
until light and fluffy.
Add:
- Vanilla extract
- Eggs one at a time, beating well after each addition.
In a separate bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
Gradually add dry ingredients to wet, mixing just until combined.
Cover and refrigerate the dough for 30 minutes to firm up.
Step 3: Chill the Dough Balls
Scoop the chilled dough into 55g balls (or about 1.8 oz / 2 tbsp) .
Place them in an airtight container and chill in the fridge for at least 3 hours or in the freezer for 2 hours .
This helps maintain shape during baking.
Step 4: Bake the Crumble Topping
Preheat oven to 350°F (175°C) .
In a small bowl, mix:
- Melted butter
- Brown sugar
- Granulated sugar
- Flour
- Cinnamon
- Nutmeg
Spread mixture onto a parchment-lined baking sheet.
Bake for 12–14 minutes until golden and fragrant.
Cool completely and break into small pieces.
Step 5: Roll, Bake & Shape the Cookies
Preheat oven to 350°F (175°C) .
In a shallow dish, mix:
- Sugar
- Cinnamon
- Pinch of nutmeg
Roll each dough ball in the cinnamon-sugar mix and place 6 per baking sheet, leaving space between them.
Bake for 11–13 minutes , rotating halfway through, until edges are set and centers look slightly underdone.
While still warm, gently press the center of each cookie with the back of a tablespoon to create an indent.
Let cool completely on wire rack before filling.
Step 6: Make the Optional Glaze
Whisk together:
- Powdered sugar
- Vanilla extract
- Pinch of cinnamon
- Milk , 1 tbsp at a time, until smooth drizzle consistency.
Set aside or drizzle over filled cookies.
Step 7: Fill & Finish
Once cooled, spoon a teaspoon of peach filling into the center of each cookie.
Top with a sprinkle of crumble topping .
Drizzle with glaze if desired.
Serve warm or at room temperature—and enjoy every fruity, crispy bite!
Tips for Success:
- Use Ripe Peaches: For best flavor—fresh or drained canned peaches both work well.
Chill the Dough Well: Prevents spreading while baking.
Press While Warm: Use a round cutter or thumbprint method to create the ideal pocket for filling.
Make Ahead Option: Store unbaked dough balls in the freezer and bake as needed.
Glaze Variations: Try honey, maple syrup, or even cream cheese glaze instead.
Serving Suggestions:
- Perfect with coffee, iced tea, or milk.
- Great for lunchboxes, picnics, or dessert platters.
- Ideal for potlucks, family gatherings, or holiday trays.
Nutritional Information (per cookie, without optional glaze – makes 24 servings):
(Approximate values – based on regular ingredients)
- Calories: ~140 kcal
- Protein: ~2g
- Carbohydrates: ~18g
- Fat: ~7g
- Fiber: ~0.5g
- Sugar: ~10g
These Peach Cobbler Cookies bring all the flavor of a Southern favorite into a handheld, melt-in-your-mouth format. With their buttery cookie base, warm spiced peach filling, and crunchy topping—they’re impossible to resist.
