Table of Contents
Table of Contents
If you’ve ever craved the nostalgic warmth of peach cobbler but wanted something you could grab with one hand and enjoy on the go, you’re in for a treat. These Peach Cobbler Cookies blend the rich, buttery, cinnamon-kissed essence of cobbler with the chewy comfort of homemade cookies. Born from my own kitchen experiments on a summer afternoon, this recipe is now a family favorite—requested at potlucks, picnics, and cozy evenings alike. Let’s turn your oven into a fruity paradise.
Looking for inspiration? Try How to Make Lemon Cake Mix Cookies in Minutes for another fruit-packed cookie idea.
Why You’ll Love This Recipe
- Combines the cozy taste of cobbler with the ease of cookies
- Bursting with real peach flavor (fresh, frozen, or canned!)
- Super soft with crispy edges and gooey centers
- Great for summer BBQs, brunches, or a sweet pick-me-up
- Freezer-friendly and easy to make ahead
Recipe Snapshot
| Category | Cookies / Dessert |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12–15 minutes |
| Total Time | 35 minutes |
| Yields | 18–20 cookies |
| Skill Level | Easy |
Ingredients for Peach Cobbler Cookies
Here’s everything you need to make peach cobbler cookies that’ll make your kitchen smell like heaven:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg (optional for extra warmth)
- 1 1/2 cups peaches, finely chopped (fresh or well-drained canned)
- 1/2 cup white chocolate chips (optional)
- Cinnamon-sugar topping (mix 2 tbsp sugar + 1/2 tsp cinnamon)
How to Make Peach Cobbler Cookies
Step 1: Prepare Your Peaches
If using canned peaches, drain them thoroughly and pat dry with paper towels. For fresh peaches, peel and chop into small cubes. Set aside.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add to the wet ingredients and mix until just combined.
Step 4: Fold in Peaches
Gently fold the chopped peaches into the dough. Be careful not to overmix—just enough to incorporate the fruit evenly.
Step 5: Bake the Cookies
Scoop dough onto a lined baking sheet. Sprinkle with cinnamon-sugar topping. Bake at 350°F (175°C) for 12–15 minutes or until golden on the edges. Let cool for 5 minutes before transferring to a wire rack.
Pro Tips for a Perfect Recipe
- Don’t skip drying your peaches. Wet fruit = soggy cookies.
- Chill the dough for 30 minutes if it feels too soft—it’ll hold shape better.
- Use a cookie scoop for even sizing and consistent baking.
- Bake one tray at a time for best heat circulation.
- Let cookies rest on the tray before moving—they firm up as they cool.
Flavor Variations
- Peach Cobbler Cream Cheese Cookies: Add a cream cheese swirl or filling before baking.
- Add crushed graham crackers for a buttery “crust” feel in every bite.
- Use fresh ginger or cardamom for a spicy twist.
- Substitute half the peaches with blueberries or raspberries for a mixed fruit cobbler cookie.
Serving Suggestions
- Pair with vanilla bean ice cream or sweet whipped cream
- Serve warm from the oven for ultimate gooeyness
- Drizzle with a powdered sugar glaze for a bakery-style finish
- Serve on a platter with sliced fresh peaches and mint leaves for a party
Discover great ideas like Raspberry Cheesecake Bars if you’re into fruity treats.
Make-Ahead & Storage
- To store: Keep in an airtight container at room temp for up to 3 days. Refrigerate for up to 7 days.
- To freeze dough: Scoop dough into balls and freeze on a tray. Once solid, transfer to a freezer bag and store for up to 2 months.
- To freeze baked cookies: Let cool, wrap in plastic, and freeze for up to 1 month. Thaw at room temp or microwave for a few seconds.
Check out How to Make Oatmeal Coconut Cookies for more chewy dessert cookie inspiration.
FAQs About Peach Cobbler Cookies
Can I use canned peaches for peach cobbler cookies?
Yes, canned peaches work wonderfully in peach cobbler cookies. Just make sure you drain them thoroughly and pat them dry with paper towels to remove any excess moisture. This prevents soggy cookies and helps the dough stay intact. Choose canned peaches in 100% juice or light syrup, not heavy syrup, for the best results.
Do I need to cook the peaches before adding them to the cookie dough?
If you’re using fresh peaches, a quick sauté can help soften them and bring out their natural sweetness, but it’s optional. Canned peaches do not need to be cooked, as they’re already softened and ready to use. Cooking can intensify flavor but isn’t necessary unless you’re looking for an extra jammy finish.
How do I prevent the cookies from getting soggy?
Sogginess usually comes from too much peach juice in the dough. To avoid this:
✔ Dry your peaches completely before folding them into the cookie dough.
✔ Add an extra tablespoon of all-purpose flour or oats if the dough seems too wet.
✔ Avoid overmixing, which can break down the peaches and release extra moisture.
✔ Bake cookies until the edges are golden and firm.
What’s the best way to store peach cobbler cookies?
To keep your peach cobbler cookies fresh:
✔ Store in an airtight container at room temperature for up to 3 days.
✔ If you need to keep them longer, refrigerate them for up to 7 days.
✔ To restore that fresh-baked softness, microwave each cookie for 5–10 seconds before serving.
✔ For long-term storage, baked cookies can be frozen for up to 1 month.
Final Thoughts
Peach Cobbler Cookies are the perfect cross between your favorite summer pie and a soft, chewy cookie. With just the right touch of cinnamon and bursts of sweet peach in every bite, these cookies feel like a hug from grandma. Easy to make, even easier to love—don’t be surprised if you find yourself baking a second batch right away.
Don’t miss our Laura Bush Cowboy Cookies Recipe—another soft, chunky cookie you’ll fall in love with.
Want to learn more about recipes, and wellness tips? Follow us on Facebook for daily updates! Visit our Facebook page here.
Peach Cobbler Cookies Recipe
Ingredients
Method
- Drain canned peaches well or peel and chop fresh peaches into small cubes. Pat them dry with paper towels to remove excess moisture.
- In a large bowl, cream together the butter, brown sugar, and white sugar until fluffy. Add the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Slowly mix into the wet ingredients until just combined.
- Gently fold in the chopped peaches and optional white chocolate chips. Be careful not to overmix.
- Scoop dough onto a parchment-lined baking sheet. Sprinkle with the cinnamon-sugar topping. Bake at 350°F (175°C) for 12–15 minutes or until edges are golden. Let cool for 5 minutes before transferring to a wire rack.
Notes
- Make sure peaches are dry to avoid soggy cookies.
- Chill the dough for 30 minutes if it’s too soft.
- Add oats or crushed graham crackers for extra texture.
