Description:
Imagine all the warm, spiced flavors of peach cobbler packed into a chewy, buttery cookie—this is exactly what Peach Cobbler Cookies deliver. These cookies combine the richness of a classic sugar cookie with the fruity sweetness of peaches, a crumbly cinnamon topping, and a touch of vanilla glaze. Perfect for summer desserts or holiday baking, these cookies are the ultimate way to turn a beloved dessert into an irresistible handheld treat.
Why Peach Cobbler Cookies Are Pure Comfort in Every Bite
Peach cobbler is more than just a dessert—it’s a dish that’s filled with nostalgia and warmth. Now imagine taking all the comforting flavors of that beloved Southern classic and transforming them into a cookie. Peach Cobbler Cookies are soft, spiced, and loaded with peachy goodness, giving you the best of both worlds.
Whether you’re baking for family, friends, or just to treat yourself, these cookies are a celebration of everything sweet, cozy, and satisfying. With their jammy peach filling, cinnamon crumb topping, and light vanilla glaze, every bite is a burst of happiness.
Why You’ll Love This Recipe
- Unique and Creative: A fun spin on the classic peach cobbler.
- Packed with Flavor: From the juicy peaches to the spiced cinnamon crumb, every layer adds something special.
- Perfect for All Occasions: Great for summer BBQs, holidays, or just an afternoon snack.
- Make-Ahead Friendly: The dough and filling can be prepped ahead of time.
- Customizable: Adjust the sweetness or spice level to your liking.
Ingredients for Peach Cobbler Cookies
Here’s a complete breakdown of the ingredients you’ll need to make these delightful cookies.
Peach Cobbler Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh diced peaches | 1 ½ cups | Ripe peaches work best for sweetness. |
| Granulated sugar | 2 tbsp | Adds just the right amount of sweetness. |
| Ground cinnamon | ½ tsp | Infuses warmth and spice. |
| Lemon juice | ½ tsp | Enhances the peach flavor. |
| Fine sea salt | Pinch | Balances the sweetness. |
| Cornstarch | 1 tsp | Thickens the filling for a jammy consistency. |
| Water | 1 tsp | Combines with cornstarch for a slurry. |
Cookie Dough
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 7 tbsp, softened | Provides richness and flavor. |
| Cream cheese | 3.5 oz | Adds a tangy softness to the cookies. |
| Granulated sugar | ½ cup | Balances sweetness with the filling. |
| Light brown sugar | ½ cup, packed | Adds a hint of molasses for depth. |
| Whole egg | 1 large | Binds the ingredients together. |
| Egg yolk | 1 large | Contributes extra richness. |
| Vanilla extract | 1 tsp | Elevates the overall flavor. |
| All-purpose flour | 1 ¾ cups | The base of the cookie dough. |
| Baking powder | 2 tsp | Helps the cookies rise slightly. |
| Salt | ¼ tsp | Enhances all the flavors. |
Cinnamon Pie Crumb
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 4 tbsp, melted | Binds the crumb together. |
| Light brown sugar | ¼ cup, packed | Sweetens and enhances the crumb. |
| Granulated sugar | 1 tbsp | Adds a slight crunch. |
| All-purpose flour | ½ cup | Forms the structure of the crumb. |
| Ground cinnamon | ¾ tsp | Provides warm, spiced flavor. |
Vanilla Glaze
| Ingredient | Quantity | Notes |
|---|---|---|
| Powdered sugar | 1 cup | Creates a smooth, sweet glaze. |
| Whole milk | 1–2 tbsp | Adjust for desired consistency. |
| Vanilla extract | 1 tsp | Adds depth and sweetness. |
How to Make Peach Cobbler Cookies
Step 1: Prepare the Peach Cobbler Filling
- Combine the diced peaches, sugar, cinnamon, lemon juice, and salt in a small pot.
- Cook over medium heat for 15–20 minutes, stirring occasionally, until the peaches soften and release their juices.
- Use a fork or potato masher to mash the peaches until they’re small and jammy.
- Stir the cornstarch and water together in a small bowl to form a slurry. Add this to the peach mixture and cook for another 2 minutes, or until thickened.
- Transfer the filling to a bowl and let it cool completely.
Step 2: Make the Cookie Dough
- In a large bowl, cream the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Cover the dough and refrigerate for 30 minutes to firm up.
Step 3: Roll and Fill the Cookies
- Preheat your oven to 350°F (180°C).
- In a small bowl, mix the coarse cane sugar and cinnamon for rolling.
- Scoop the chilled dough into 2-tablespoon-sized balls and roll them in the cinnamon-sugar mixture.
- Place the dough balls on a parchment-lined baking sheet, spaced 1–2 inches apart.
- Use the back of a measuring spoon to create an indent in the center of each dough ball. Fill each center with a heaping teaspoon of the peach cobbler filling.
- Chill the tray in the freezer for at least 3–4 hours (overnight is even better).
Step 4: Make the Cinnamon Crumb Topping
- In a bowl, combine the melted butter, brown sugar, granulated sugar, flour, and cinnamon.
- Mix until crumbs form. Spread the crumbs on a parchment-lined baking sheet and bake for 12–15 minutes, or until golden brown.
- Once cooled, break the crumbs into small pieces.
Step 5: Bake the Cookies
- Press some cinnamon crumb topping onto each cookie before baking.
- Bake for 12–13 minutes, or until the edges are set and the tops are slightly golden.
- Remove the tray from the oven and sprinkle more cinnamon crumb on top while the cookies are still warm. Let the cookies cool completely on a wire rack.
Step 6: Add the Vanilla Glaze
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cookies and spoon a little extra peach filling onto the centers for added flavor.
Tips for Perfect Peach Cobbler Cookies
- Use Fresh Peaches: Ripe, juicy peaches give the filling the best flavor.
- Chill the Dough: Chilling the dough helps the cookies hold their shape during baking.
- Don’t Skip the Freezing Step: Freezing the assembled cookies ensures the filling doesn’t spill out while baking.
- Customize the Glaze: Add a pinch of cinnamon or almond extract to the glaze for extra flavor.
- Store Properly: Store the cookies in an airtight container to maintain their freshness.
Nutritional Information
| Nutrient | Per Cookie (Approx.) |
|---|---|
| Calories | ~220 kcal |
| Protein | 3g |
| Fat | 10g |
| Carbohydrates | 30g |
| Sugar | 18g |
FAQ About Peach Cobbler Cookies
1. Can I use canned or frozen peaches?
Yes! Drain canned peaches and thaw frozen peaches before using. Fresh peaches are best, but the alternatives work well.
2. How do I store leftover cookies?
Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Let chilled cookies come to room temperature before serving.
3. Can I freeze these cookies?
Absolutely! Freeze the unbaked dough balls after assembling them. Bake directly from frozen, adding 1–2 extra minutes to the bake time.
4. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
5. Do I have to add the cinnamon crumb topping?
While optional, the cinnamon crumb topping adds a delightful texture and flavor that complements the cookies perfectly.
6. Can I use other fruit fillings?
Certainly! Try using apple, cherry, or blueberry filling for a fun twist on the recipe.
Time to Bake Your Peach Cobbler Cookies!
Now that you have everything you need, it’s time to bring these cookies to life. Peach Cobbler Cookies are the perfect combination of fruity, spiced, and sweet flavors that will have everyone reaching for seconds. Whether you’re baking for a special occasion or just
Peach Cobbler Cookies: A Delicious Twist on a Southern Classic
- Total Time: ~4 hours
- Yield: 18–20 cookies
Description
Peach Cobbler Cookies are a delightful twist on the classic Southern dessert, featuring jammy peach filling, spiced cinnamon crumb topping, and a buttery, chewy cookie base. Topped with a light vanilla glaze, these cookies deliver all the comforting flavors of peach cobbler in handheld form.
Ingredients
Peach Cobbler Filling:
- 1 ½ cups fresh diced peaches
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- ½ tsp lemon juice
- Pinch of fine sea salt
- 1 tsp cornstarch
- 1 tsp water
Cookie Dough:
- 7 tbsp unsalted butter, softened
- 3.5 oz cream cheese
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large whole egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Cinnamon Pie Crumb:
- 4 tbsp unsalted butter, melted
- ¼ cup light brown sugar, packed
- 1 tbsp granulated sugar
- ½ cup all-purpose flour
- ¾ tsp ground cinnamon
Vanilla Glaze:
- 1 cup powdered sugar
- 1–2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Prepare the Peach Cobbler Filling:
- Combine peaches, sugar, cinnamon, lemon juice, and salt in a small pot over medium heat.
- Cook for 15–20 minutes, stirring occasionally, until peaches are soft and juicy.
- Mash the peaches into a jam-like consistency using a fork or potato masher.
- Mix the cornstarch and water into a slurry, then stir into the peaches. Cook for 2 more minutes until thickened.
- Transfer to a bowl and let cool completely.
- Make the Cookie Dough:
- Cream the softened butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Cover and refrigerate the dough for 30 minutes.
- Shape and Fill the Cookies:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Roll chilled dough into 2-tablespoon-sized balls and place on prepared baking sheets, leaving 1–2 inches of space between.
- Use the back of a measuring spoon to press an indent into each ball, creating a small well. Fill each with a heaping teaspoon of peach cobbler filling.
- Chill the shaped cookies in the freezer for at least 3–4 hours, or overnight.
- Make the Cinnamon Crumb Topping:
- Mix melted butter, brown sugar, granulated sugar, flour, and cinnamon in a bowl until crumbs form.
- Spread on a parchment-lined baking sheet and bake for 12–15 minutes, until golden. Let cool, then crumble into smaller pieces.
- Bake the Cookies:
- Sprinkle cinnamon crumb topping onto each cookie.
- Bake for 12–13 minutes, or until the edges are set and the tops are slightly golden.
- Cool cookies on a wire rack after baking.
- Prepare the Vanilla Glaze:
- Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over cooled cookies and optionally spoon a little extra peach filling on top for garnish.
Notes
- Use ripe, fresh peaches for the best flavor in the filling.
- Freezing the assembled cookies prevents the filling from leaking during baking.
- Customize with other fruit fillings like apple or cherry for variety.
- Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
