Is there anything more comforting than the smell of peaches and cinnamon baking in the oven? This recipe for peach cobbler cookies brings together the warm, cozy flavors of a Southern peach cobbler and the chewy texture of a homemade cookie, all in just 30 minutes from start to finish. Whether you’re craving something fruity in the middle of summer or looking for an end-of-season treat, these cookies hit the sweet spot every single time. In this article, I’ll walk you through how to make them step-by-step, what ingredients you need, and why this dessert is becoming a family favorite across the table.
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My Peach Cobbler Cookie Story
A Summertime Cookie You Can’t Forget
Hi, I’m Saly. I’m a wife, a home cook, and someone who’s always searching for recipes that don’t just taste good, they feel like home. One bite of these peach cobbler cookies and my husband literally said, “Now that’s Dailycious.” That’s how this whole site started, by the way, one compliment at a time.
We’d just come back from a local orchard, sun-soaked and peach-laden, and I didn’t want to make the usual pie or cobbler. I needed something quick, snackable, and freezer-friendly. Enter this recipe for peach cobbler cookies. No dough chilling, no mixers, no fuss. Just soft, spiced cookies packed with juicy peaches and topped with a cinnamon-buttery crumble.
These cookies are now my go-to way to hold onto the last sweet days of summer. And if you’re into fruity cookies like these, you’ll love my lemon pound cake cookies or pineapple upside down sugar cookies too.
The Magic of Peaches in Cookies
The true star here is the peach. Fresh or frozen, their sweet juiciness pairs perfectly with cinnamon, vanilla, and brown sugar. What I love most about this recipe for peach cobbler cookies is that it turns familiar ingredients into something unexpected, a cookie that tastes like dessert and nostalgia at once. This one’s been tested, approved, and most likely devoured too quickly to get a decent photo.
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Peach Cobbler Cookies
These peach cobbler cookies are soft, chewy, and full of summer flavor — complete with juicy peach chunks, cinnamon streusel topping, and vanilla drizzle.
- Total Time: 25 minutes
- Yield: 8 large cookies 1x
Ingredients
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 2/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped fresh peaches
**Streusel:**
3 tbsp granulated sugar
2 tbsp butter
1/4 cup flour
2 tsp cinnamon
**Icing:**
1/2 cup powdered sugar
1 tbsp milk or cream
Instructions
1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a bowl, mix streusel ingredients until crumbly. Set aside.
3. In a large bowl, whisk butter, sugars, egg, and vanilla.
4. Add flour, baking soda, baking powder, and salt. Mix until combined.
5. Fold in chopped peaches.
6. Scoop dough onto tray. Top each with streusel.
7. Bake 12–14 minutes. Cool 5 minutes on sheet.
8. Whisk icing ingredients and drizzle over cooled cookies.
Notes
Use fresh or frozen peaches, but pat them dry first.
For extra flavor, add a pinch of nutmeg to the streusel.
Cookies will be soft and slightly thick — don’t overbake.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Ingredients & Why They Work
Essential Peach Cobbler Cookie Ingredients
Let’s break down what you’ll need for this recipe for peach cobbler cookies and why each ingredient earns its place.
- Melted butter gives the cookies a chewy, slightly dense texture. It also saves time, no waiting for butter to soften.
- Brown sugar and granulated sugar create sweetness and depth. Brown sugar especially adds a caramel note that pairs beautifully with peaches.
- Egg and vanilla extract provide structure and warm flavor.
- Flour, baking soda, and baking powder help lift and hold the cookie together, giving that perfect bakery-style bite.
- Fresh chopped peaches are the star, juicy, soft, and flavorful. Their slight acidity balances the sweetness.
- Cinnamon streusel topping adds a cobbler-style crunch, with flour, butter, sugar, and cinnamon forming crumbly perfection.
- Powdered sugar and milk become a light drizzle to finish, just like cobbler icing on top.
The dough comes together quickly in one bowl, and the streusel can be prepped ahead. If you’ve ever made banana pudding poke cake or strawberries pound cake, you already know how important those finishing touches are!
Choosing the Right Peaches
So, is it better to use canned or frozen peaches for peach cobbler cookies? Fresh peaches are ideal, they give you the best texture and flavor. But frozen peaches work beautifully, especially when thawed and patted dry to avoid extra moisture. Canned peaches are okay in a pinch, but choose the unsweetened kind, and drain well to keep your cookies from becoming soggy.
This recipe for peach cobbler cookies thrives on juicy fruit, so use what’s accessible, but fresh always wins if you have the option.
How to Make Peach Cobbler Cookies Step-by-Step
Make the Streusel First
To get that signature “cobbler” feel on top, start with the streusel. It’s buttery, sweet, and adds a soft crunch that sets this recipe for peach cobbler cookies apart from the rest.
In a medium bowl, combine sugar, cinnamon, flour, and cold butter. Use a fork to mash and mix until you get pea-sized crumbs. Set it aside, and don’t skip this step. The streusel bakes into golden crumbles that make each cookie feel like a mini cobbler.
Pro tip: Double the streusel if you like extra crumble. It stores well in the fridge for a few days!
Mix, Scoop, Bake & Drizzle
Now let’s bring the cookie dough to life. In a large bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and one egg. It’ll smell incredible already. Add your dry ingredients; flour, baking powder, baking soda, and salt, and mix just until combined. Then gently fold in the chopped peaches.
Using a cookie scoop or spoon, drop dough onto a lined baking sheet. Make sure to leave space, as they’ll spread slightly. Top each cookie with a spoonful of streusel, gently pressing it in.
Bake at 350°F for 12–14 minutes. The edges should be golden while the centers stay soft, thanks to the juicy peaches. Let them cool for 5 minutes on the tray before transferring.
For the final touch? A quick icing made with powdered sugar and milk drizzled on top once cooled. It ties everything together and adds that classic cobbler finish.
Want more desserts that start with simple ingredients but end in wow-worthy results? Try brownie s’more bars or this rich smores brownie skillet, they come in different formats but both are crowd-pleasers.
This recipe for peach cobbler cookies is as easy as it is delicious, no chilling, no mixer, no stress.
Make-Ahead, Storage & Swaps
Once you’ve made these peach cobbler cookies, you’ll want them to stay fresh, and luckily, they do! Store them in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the fridge for up to a week, or freeze them (unglazed) for 2 months.
Want to make the dough ahead? You can! Just scoop the dough onto a tray, freeze until firm, and then store in a freezer-safe bag. Bake from frozen, just add 1-2 extra minutes to the baking time.
As for variations, nectarines are a great swap for peaches, and even diced apples work beautifully in fall. Just keep the fruit chopped small to help it blend into the dough. Looking for more cookie inspiration? These strawberry crunch cookies are a fresh, fruity twist, and the lemon poke pudding cake brings citrusy joy in every bite.
This recipe for peach cobbler cookies is endlessly flexible, which makes it a perfect staple for seasonal baking.
Quick Answers to Common Questions
What makes peach cobbler cookies soft and chewy?
The softness comes from using melted butter and brown sugar, while the chewiness is enhanced by folding in juicy peach chunks. The balance between moisture and flour creates that bakery-style texture without needing to chill the dough.
Can I make peach cobbler cookies with canned peaches?
Yes, you can use canned peaches, but make sure they’re well-drained and patted dry to avoid excess moisture. Opt for peaches packed in juice rather than syrup for better control over sweetness.
Do I need to peel peaches for peach cobbler cookies?
Peeling is optional, but highly recommended for a smoother cookie bite. If you leave the skins on, they may add texture but could also slightly alter the cookie’s tenderness.
How do I keep peach cobbler cookies from getting soggy?
Make sure to pat the peaches dry before mixing them into the dough. Also, avoid overbaking, the cookies should be just golden at the edges. Let them cool completely before storing in an airtight container.
The Cookie That Tastes Like Home
If you’ve ever wished you could grab a slice of peach cobbler with your hands, this recipe for peach cobbler cookies makes that dream real. With warm cinnamon, tender peaches, and a buttery vanilla drizzle, these cookies bring the comfort of cobbler into a portable, soft-baked treat.
They’re simple, satisfying, and perfect for sharing. Whether you’re baking for a picnic, a late-summer gathering, or just a quiet night in. Add them to your recipe rotation and enjoy cobbler-style joy one chewy cookie at a time.
Hungry for more? Make sure to join me on Facebook and Pinterest to keep the inspiration going.
