These peach cobbler cookies capture peach cobbler in cookie form. Each chewy cookie contains a cinnamon-scented peach filling, is rolled in cinnamon sugar, topped with a brown sugar crumble, and finished with a vanilla glaze. They’re bright with peach flavor and perfect for summer.
Peach recipes are among the most popular on Cambrea Bakes. From a strawberry peach pie to peach cobbler cinnamon rolls, readers love peach season. These peach cobbler cookies are a similar crowd-pleaser: like lemon curd or mango curd cookies, they fold fresh fruit into a classic treat, yielding a soft, fruit-forward cookie.
Table of Contents
Ingredient Notes and Substitutions
Peaches: Fresh, ripe peaches are ideal when in season. Use frozen peaches when fresh aren’t available.
Brown sugar: The recipe calls for light brown sugar, but dark brown sugar can be used for a deeper molasses flavor.
Cream cheese: A small amount of cream cheese keeps the cookies exceptionally tender and soft; it’s an important component for texture.
Cinnamon: Ground cinnamon provides the warm spice that pairs perfectly with peaches—don’t skip it.
Full ingredient amounts and step-by-step instructions are provided in the recipe card below.
Recipe Instructions
Step 1: Make the peach cobbler filling. Combine diced peaches, sugar, lemon juice, salt, and cinnamon in a pot. Cook over medium heat until the peaches break down and the mixture thickens, mashing occasionally. Stir in a cornstarch slurry and cook briefly until glossy and jam-like. Transfer to a bowl to cool.
Step 2: Cream butter and sugars. In a stand mixer or with an electric mixer, beat the butter, granulated sugar, and light brown sugar until light and fluffy.
Step 3: Add the wet ingredients. Mix in the egg, egg yolk, and vanilla until just combined, scraping the bowl as needed.
Step 4: Mix in dry ingredients. Fold in all-purpose flour, baking powder, and salt until just combined. Cover and chill the dough for about 30 minutes to firm up—this makes scooping easier and reduces spread.
Step 5: Roll in cinnamon sugar. Combine coarse cane sugar with cinnamon. Scoop 2-tablespoon-sized dough balls and roll them in the cinnamon sugar until coated. Place on a parchment-lined sheet, leaving 1–2 inches between each.
Step 6: Fill with peach jam. Use the back of a round measuring spoon to press an indentation in each dough ball and fill it with a heaping teaspoon of the peach filling. Freeze the filled cookies on the tray for at least 3–4 hours; overnight is best for firm cookies that hold their shape while baking.
Step 7: Add crumb topping and bake. Press the cinnamon-brown sugar crumble onto each cookie before baking. Bake cookies spaced 2–3 inches apart at 350°F (180°C) for about 12–13 minutes, until the edges turn light golden. Remove from oven and sprinkle additional crumbs on top.
Step 8: Finish and serve. Let the cookies cool on a wire rack. Whisk powdered sugar, milk, and vanilla into a smooth glaze, drizzle over cooled cookies, and add a touch more peach filling to the centers if desired. Serve slightly warm or at room temperature.
Top Baking Tips
Use a kitchen scale. Measuring by weight improves consistency and is the best way to get predictable results.
Don’t skip the chill time. Chilling develops flavor, improves texture, and prevents excessive spreading so the cookies stay tender and well-shaped.
Serve with vanilla ice cream. For a true peach cobbler experience, pair the cookies with a scoop of vanilla ice cream.
FAQs
Place peaches in a paper bag or in direct sunlight for a day or two to speed ripening.
Yes. Frozen or canned peaches can be substituted when fresh peaches aren’t available.
Peeling is optional. Leaving skins on will yield a darker orange jam but saves prep time.
They can be stored at room temperature for a couple of days, but refrigerating will keep them fresher longer. Bring refrigerated cookies to room temperature before serving.
Store leftover cookies in an airtight container at room temperature or in the fridge for 2–3 days.
Yes. Freeze the filled cookie dough balls solid, transfer to an airtight container or freezer bag, and freeze up to 1 month. Bake from frozen when ready.
More Fruity Recipes
- Fresh raspberry scones
- Rainbow sherbet cupcakes
- Cherry pie bars
- Strawberry cake with strawberry filling
- Cherry cheesecake cupcakes
If you try this recipe, please leave a comment and star rating to share how it turned out — the author loves hearing feedback.
Peach Cobbler Cookies
Equipment
-
standard 2 tablespoon cookie scoop
Ingredients
Peach Cobbler Filling
- 1 1/2 cups fresh diced peaches
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp lemon juice
- Pinch of fine sea salt
- 1 tsp cornstarch
- 1 tsp water
Cookie Dough
- 7 tbsp unsalted butter, room temperature
- 3.5 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 whole large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coarse cane sugar, for rolling
- 3/4 tsp ground cinnamon, for rolling
Cinnamon Pie Crumb
- 4 tbsp unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tbsp granulated sugar
- 1/2 cup all-purpose flour
- 3/4 tsp ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 1–2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Combine peaches, sugar, cinnamon, lemon juice, and salt in a pot. Cook over medium heat until peaches are jammy, about 15–20 minutes. Mash as needed, stir in cornstarch slurry, cook 2 more minutes, then cool the filling.
- Cream butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract.
- Stir in flour, baking powder, and salt until just combined. Chill the dough for 30 minutes to firm up.
- Mix coarse cane sugar with cinnamon. Scoop 2 tbsp dough balls and roll them in the cinnamon sugar. Place on a parchment-lined tray with 1–2 inches between them.
- Indent the dough centers with the back of a spoon and fill each with a heaping teaspoon of peach filling. Freeze the tray for at least 3–4 hours, preferably overnight.
- Preheat oven to 350°F (180°C).
- Prepare the crumb topping by combining melted butter, brown sugar, granulated sugar, flour, and cinnamon until crumbs form. Bake crumbs on a parchment-lined sheet for 12–15 minutes until golden, then cool and break into small pieces.
- Press crumbs onto each cookie and bake spaced 2–3 inches apart for 12–13 minutes. Remove and sprinkle with more crumbs, then cool on a wire rack.
- Whisk powdered sugar, milk, and vanilla into a glaze. Add a touch more peach filling if desired, drizzle glaze over cooled cookies, and enjoy.
- Store leftovers in an airtight container for 2–3 days at room temperature or in the fridge. If chilled, bring to room temperature before serving.
Notes
Don’t skip the chill time. Chilling improves flavor, texture, and shape—resulting in tender cookies with minimal spreading.
Calorie information is an estimate and not guaranteed to be exact.