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My Peach Cobbler Cookies are infused with sweet Georgia peaches and lightly spiced, making them a special treat that tastes just like peach cobbler. I like to bake the crumble topping on its own sheet first, because the crispy crumble offers a nice contrast to the soft cookie.
These cookies started as a way to get all the flavor of a peach cobbler into something you can pick up and eat off a napkin. The base is a soft cinnamon cookie, and the well in the center holds a real cooked peach filling instead of jam or preserves, so you get actual pieces of fresh peach in every bite.
I love using fresh Georgia peaches in this recipe when they’re in season because they are the sweetest and best peaches out there. (Fun fact: I was once quoted in THE NEW YORK TIMES in a story about peaches!) Frozen peaches work too, as do canned, although I really do not like the texture of canned peaches and would probably never make these cookies (or almost anything) with them.
Testing results for peach cobbler cookies
- Portioning to three ounces. Three-ounce portions, about a third of a cup each, baked and presented better than smaller cookies, which is why these are oversized.
- Pressing the wells while warm. Pressing the indentation right after the cookies came out of the oven, while they were still soft, made the cleanest wells.
- Cooking the peaches just to soft. Simmering the filling only until the peaches softened, then thickening with the cornstarch slurry, kept the whole pieces visible rather than creating a jammy filling.
I hope you make this recipe. I think you’ll love it!
P.S. If you’re just looking for an actual peach cobbler recipe, my Southern Peach Cobbler is to die for. You’ll love it, especially how easy it is!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Peaches. Choose ripe but still slightly firm peaches, not ones that are passing into the overripe territory. And try to get peaches as local to you as possible. The ones that are trucked across the country are not going to taste as sweet and fresh as the ones a little closer to home.
Dark brown sugar. It shows up in the crumble, the filling, and the cookie dough. The molasses in dark brown sugar deepens the flavor and adds a little chewiness, so these cookies taste don’t taste like a plain sugar cookie.
Cornstarch. This thickens the peach filling so it sits in the well without running out of the cookie. Whisk it with water into a slurry before adding it to the hot peaches so it doesn’t clump.
Cinnamon. There’s cinnamon in the crumble, filling, dough, and sugar coating. It’s not a ton, just enough spice to add that warm, peach cobbler flavor.
Butter. The crumble uses melted butter so it clumps into crumbs, while the cookie dough uses room-temperature butter so it creams with the sugar and holds air.
Clear vanilla extract. Optional, and only for the glaze. Regular vanilla tastes better but tints the glaze slightly off-white. If you want a bright white drizzle, use clear vanilla.
Pin this now to save it for laterHow to make peach cobbler cookies
There are a few steps to making these cookies, but they’re really pretty easy. And definitely worth the trouble!
- Make and bake the crumble topping, then let it cool completely so it stays crisp.
- Cook the peach filling with the sugars and spices, thicken it with a cornstarch slurry, stir in vanilla, and cool it.
- Mix the cookie dough, portion it, roll the balls in cinnamon sugar, and bake.
- Press a well into the center of each cookie right out of the oven while it’s still warm, then let it cool.
- Fill the wells with peach filling, add the crumble, and drizzle with glaze.
Why you cool each part separately
It’s best to let each component of these cookies cool so they stay together better. A warm crumble or filling will steam against the cookie, softening everything it touches. Letting the crumble and the filling cool to room temperature first keeps the crumble crisp and keeps the filling thick enough to stay put in the well.
You do need to make the indentation in the cookies while they’re still warm since they will be soft enough to give when pressed.
Variations
- Apple cobbler cookies. Swap the peaches for diced apples and add a little more cinnamon. Apples are firmer, so give them a few extra minutes to soften in the pot.
- Mixed berry cobbler cookies. Use a combination of blueberries, raspberries, and strawberries in place of the peaches. Berries break down faster, so watch the filling closely and lean on the cornstarch slurry to thicken it.
- Spiced fall cobbler cookies. Add a pinch of cloves and a little extra nutmeg to the filling for a warmer, cool-weather version.
- Peach cream cookies. Trade the vanilla glaze for a cream cheese glaze for a tangier finish.
- Peach cobbler cookie bars. Press the dough into a baking pan, spread the filling, crumble over the top and bake as bars instead of shaping individual cookies.
If you want to try more summer fruit, my Peach and Blackberry Galette uses the same ripe-but-firm peaches in a free-form crust.
Make-ahead and storage
Make ahead. The filling and the crumble both keep well, so make them a day or two before you plan to assemble. Store the cooled filling in the refrigerator and the cooled crumble in an airtight container at room temperature, then bring the filling back to room temperature before spooning it onto the cookies.
Storage. Once the cookies are filled, keep them chilled. They hold at room temperature for up to two days and in the refrigerator for up to five days, stored in an airtight container. The filling is the reason for the fridge; it keeps better cold once it’s in the cookie.
Freezing. Freeze the parts separately for the best texture. Roll the dough balls in cinnamon sugar and freeze them to bake later, adding a minute or two to the bake time, or freeze the baked unfilled cookies for up to two months and the peach filling for up to three months. Make the crumble and glaze fresh when you’re ready to serve.
What to serve with peach cobbler cookies
These cookies are rich, and you don’t really need anything with them since they’re glazed, but of course my husband always wants ice cream. If you want to add anything, here’s what I suggest:
- Vanilla or cinnamon ice cream
- Fresh whipped cream
- A drizzle of caramel sauce
- Hot coffee
- Peach tea or chai
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Peach Cobbler Cookies Recipe
Ingredients
Crumble topping
- ¾ cup all-purpose flour
- ½ cup dark brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, melted
Peach filling
- 4 cups diced peaches
- ½ cup dark brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vanilla extract
Cookies
- 4 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 ½ cups unsalted butter, room temperature
- 1 ½ cups granulated sugar
- ½ cup dark brown sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
Cinnamon sugar coating
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Vanilla glaze
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons whole milk
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Crumble Topping
- Combine 3/4 cup all-purpose flour, 1/2 cup dark brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 5 tablespoons unsalted butter, melted in a medium bowl. Stir with a fork until the mixture looks like wet sand and small crumbs form. Spread it onto a parchment-lined baking sheet and bake for 10 minutes, or until golden. Cool completely, then break apart any large pieces with a fork or clean hands. Cooling keeps the crumble crisp.
Cinnamon Sugar Topping
- Combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a shallow bowl.
Peach Cobbler Filling
- Combine 4 cups diced peaches, 1/2 cup dark brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium saucepan over medium heat. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes, until the peaches soften but still hold their shape.
- In a small bowl, whisk 1 tablespoon cornstarch and 1 tablespoon water into a smooth slurry. Stir it into the peaches and cook until the filling thickens, about 3 to 5 minutes. Remove from the heat, stir in 1 tablespoon vanilla extract, and cool completely.
Cookies
- Make the cookie dough. In a medium bowl, whisk together 4 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon cinnamon, and 1 teaspoon salt.
- In a larger bowl, cream 1 1/2 cups unsalted butter, room temperature, 1 1/2 cups granulated sugar, and 1/2 cup dark brown sugar until light and fluffy. Add 3 large eggs, room temperature and 1 tablespoon vanilla extract and mix until fully combined. Add the dry ingredients and mix until a dough forms.
- Portion the dough into 3-ounce balls, about a third of a cup each. Roll each ball in the cinnamon sugar, place on the prepared baking sheets, and flatten slightly.
- Bake for 14 minutes. Right after removing the cookies from the oven, use the bottom of a quarter-cup measuring cup or the back of a spoon to press a well into the center of each cookie. Pressing the wells while the cookies are warm gives the cleanest results. Cool completely.
Vanilla Glaze
- Combine 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract in a small bowl. Stir in 1 tablespoon of milk until smooth, then add more milk a little at a time until the glaze is pourable, thin enough to drizzle but thick enough to hold its shape.
- Fill each cooled cookie well with the cooled peach filling. Top with the crumble and finish with a drizzle of vanilla glaze. Serve, or store as directed.
Nutrition
Questions and tips
Storage
Once the cookies are filled, keep them chilled. They hold at room temperature for up to two days and in the refrigerator for up to five days, stored in an airtight container. Freeze the unfilled baked cookies for up to two months and the peach filling for up to three months; make the crumble and glaze fresh when ready to serve.
UNTESTED: Thoughts…you can try a one-to-one gluten-free baking flour blend in place of the all-purpose flour in both the cookie dough and the crumble. The texture will be a little more tender, and the cookies may spread a bit differently, so watch the first batch and adjust the bake time as needed. The filling and glaze should already be gluten-free.
A runny filling usually needs more time or more starch. Simmer it a little longer after adding the cornstarch slurry so it has time to thicken, and if you started with canned or thawed peaches, be sure to drain off the extra liquid before cooking. Let the filling cool completely, since it also sets up as it cools.
Butter that’s too warm is the most common cause, since it loses the structure the dough needs to hold its height. Use room-temperature butter that still holds a slight dent when pressed, not melted, and chill the portioned dough balls for fifteen minutes if your kitchen is warm. Flattening them too much before baking can also spread them thin, so press only slightly.
You can in a pinch, though the flavor and texture will be different. Canned pie filling is sweeter and thicker, so drain some of the gel and chop the peach pieces smaller before spooning it into the wells. The from-scratch filling gives you more control over the sweetness and the spice.
The back of a rounded tablespoon or the bottom of a small juice glass both work. You want something with a smooth, rounded bottom that presses a wide, shallow well without cutting through the cookie. Press gently, right after baking while the cookies are still warm.
