Irresistible Peach Cobbler Cookies

Irresistible Peach Cobbler Cookies are everything I love about the classic Southern dessert packed into a soft, chewy cookie. These cookies are filled with warm cinnamon spice, bits of juicy peaches, and a buttery crumble topping that makes each bite taste just like a fresh-baked cobbler—only in cookie form.

Why You’ll Love This Recipe

I love how these cookies combine the comforting flavors of peach cobbler with the convenience of handheld treats. They’re soft in the center, slightly crisp on the edges, and bursting with fruity sweetness and spice. Perfect for summer gatherings, cozy afternoons, or when I want something nostalgic but a little more fun than traditional cobbler.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Ground cinnamon

• Salt

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Fresh or canned peaches (diced)

• Cornstarch (to toss with peaches)

For the crumble topping:

• Butter (melted)

• Brown sugar

• Flour

• Cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. I start by mixing the dry ingredients: flour, baking powder, cinnamon, and salt in one bowl.

3. In another bowl, I cream the softened butter with both sugars until light and fluffy. Then I mix in the egg and vanilla.

4. I gradually add the dry ingredients to the wet mixture and stir until a dough forms.

5. I gently fold in the diced peaches, which I’ve tossed with a little cornstarch to prevent excess moisture.

6. I scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.

7. To make the crumble topping, I stir together melted butter, flour, brown sugar, and cinnamon, then sprinkle a bit over each cookie.

8. I bake the cookies for 12–15 minutes, until they’re golden around the edges and set in the center.

9. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18–20 cookies. It takes around 15 minutes to prepare and another 12–15 minutes to bake, so I usually have a batch ready in just 30 minutes.

Variations

Sometimes I add chopped pecans for crunch or a pinch of nutmeg for extra spice. If peaches aren’t in season, I use frozen or canned peaches (well-drained). I’ve also drizzled a simple vanilla glaze over the top for a bakery-style finish.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them for up to a month and thaw them at room temp. To bring back that fresh-baked warmth, I pop them in a 300°F oven for 5 minutes.

FAQs

Can I use canned peaches?

Yes, I use canned peaches when fresh ones aren’t available. I just make sure to drain them well and pat them dry before adding.

How do I keep the cookies from getting soggy?

Tossing the peach pieces in cornstarch helps absorb extra moisture. I also avoid overloading each cookie with fruit.

Can I freeze the dough?

Absolutely. I scoop the dough onto a tray and freeze until solid, then store the dough balls in a freezer bag. They bake beautifully straight from the freezer with just a couple extra minutes.

Do I have to add the crumble topping?

No, but I love the extra texture and cobbler-like flair it adds. It makes the cookies look and taste even more special.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend, and they turn out just as soft and flavorful.

Conclusion

Irresistible Peach Cobbler Cookies are one of my favorite ways to enjoy the comforting flavors of peach cobbler in a portable, cookie-sized package. They’re sweet, spiced, soft, and full of juicy peach goodness. Whether I bake them for guests or keep a batch on hand for myself, they always disappear fast.