The sweet, cozy scent of warm peaches and cinnamon baking in the oven fills the air with pure magic. It instantly takes me back to summers at my grandma’s house, where peach cobbler was always the dessert of choice.
But what if you could capture all those comforting flavors in a handheld treat? That’s where these Peach Cobbler Cookies come in.
They’re soft, buttery, and bursting with peachy goodness, topped with a cinnamon-sugar crumble that tastes just like the real deal. Trust me, these cookies are the perfect mashup of nostalgia and convenience.
Whether you’re a fan of the famous Crumbl Peach Cobbler Cookies or just love easy, homemade desserts, this recipe will hit all the right notes.
Plus, it’s simple enough to whip up on a weeknight but impressive enough to share at a gathering. Let’s get baking!
What’s Inside This Recipe?
Ingredients for Peach Cobbler Cookies
Before we dive into the recipe, let’s gather everything you’ll need. These Peach Cobbler Cookies are made with simple, everyday ingredients that come together to create something truly special.
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup canned or fresh peaches, diced small (drain well if using canned)
For the crumble topping:
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon ground cinnamon
Special tools: Baking sheet, parchment paper, and a hand or stand mixer.
Got everything ready? Great! Let’s turn those ingredients into irresistible Peach Cobbler Cookies.
How to Make Peach Cobbler Cookies
This step-by-step guide will walk you through the process, so you can bake with confidence. These Peach Cobbler Cookies come together quickly, and I’ll share some tips along the way to make sure they turn out perfectly.
Step 1: Preheat and prep
Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.
Step 2: Make the cookie dough
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2–3 minutes using a hand or stand mixer. Next, beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the diced peaches, being careful not to overmix.
Step 3: Prepare the crumble topping
In a small bowl, combine the flour, sugar, softened butter, and cinnamon for the crumble topping. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
Step 4: Shape and add topping
Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, spacing them about 2 inches apart.
Sprinkle a generous amount of the crumble topping over each cookie, pressing it gently into the dough so it sticks.
Step 5: Bake to golden perfection
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as the cookies cool.
Step 6: Cool and enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature, the flavors are amazing either way!
Recipe Variations and Customization Ideas
One of the best things about these Peach Cobbler Cookies is how easy they are to tweak to suit your tastes or dietary needs. Here are a few ideas to try:
- Fresh vs. canned peaches: Fresh peaches are my go-to when they’re in season, but canned peaches (drained well) or frozen peaches (thawed and patted dry) work just fine too.
- Make it extra cinnamon-y: If you love that classic cobbler spice, add an extra ½ teaspoon of ground cinnamon to your cookie dough or sprinkle cinnamon sugar on top before baking for a little crunch.
- Gluten-free option: Swap the all-purpose flour with your favorite 1:1 gluten-free flour blend. Just be sure not to overmix the dough.
- Add a crumble topping: For a true cobbler feel, mix up a quick crumble with butter, flour, brown sugar, and oats, then sprinkle it over each cookie before baking.
- Frosting or glaze: Drizzle the cooled cookies with a simple vanilla glaze made from powdered sugar and milk for a sweet finish.
- Vegan-friendly: Use plant-based butter, a flax egg or commercial egg replacer, and check that your sugar is vegan-friendly.
- Make-ahead tip: You can scoop and freeze the cookie dough balls for up to 2 months. Bake from frozen, just add 1–2 extra minutes to the bake time.
- Chunky or smooth peaches: Chop the peaches small for even distribution, or leave them chunkier if you want big juicy bites in every cookie.
Kid-friendly twist: Skip the crumble topping and add white chocolate chips or a drizzle of vanilla glaze instead.
Leftovers? Store the Peach Cobbler Cookies in an airtight container at room temperature for up to 3 days. If you’d like to enjoy them warm again, a quick 10-second zap in the microwave works like magic!
Frequently Asked Questions About Peach Cobbler Cookies
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches work beautifully in this recipe. Just make sure to peel and dice them into small pieces. If they’re extra juicy, pat them dry with a paper towel to avoid making the dough too wet.
What’s the best way to keep the cookies soft?
The key is to not overbake them. Take them out of the oven when the edges are just set, even if the centers look slightly underdone. They’ll continue to cook as they cool. Storing them in an airtight container also helps retain their softness.
Can I freeze these Peach Cobbler Cookies?
Yes! You can freeze the unbaked cookie dough or the fully baked cookies. For the dough, scoop it into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 1–2 minutes to the baking time. For baked cookies, wrap them individually and freeze for up to 2 months.
What if I don’t have a mixer?
No problem! You can mix the dough by hand using a sturdy wooden spoon. It’ll take a bit more elbow grease, but the results of these Peach Cobbler Cookies will be just as delicious.
Can I double the recipe?
Of course! This recipe is easy to double if you’re baking for a crowd. Just make sure to bake in batches or use multiple baking sheets to avoid overcrowding the cookies.
Let’s Bake Together!
I hope these Peach Cobbler Cookies bring as much joy to your kitchen as they do to mine. They’re a little taste of summer in every bite, and I promise they’ll disappear fast!
If you try this recipe, I’d love to hear how it turns out. Leave a comment below or snap a photo and share it with me on Instagram or Pinterest. Don’t forget to tag me.I can’t wait to see your creations!
Craving more easy desserts? Check out my recipe for Blueberry Crumble Bars, they’re just as irresistible. Happy baking, friends!
With love,
Wanda
Peach Cobbler Cookies – Fruity & Easy to Make
Equipment
- Baking sheet
- Parchment paper
- Hand or stand mixer.
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup canned or fresh peaches diced small (drain well if using canned)
For the crumble topping:
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter softened
- 1/4 teaspoon ground cinnamon
Instructions
Step 1: Preheat and prep
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.
Step 2: Make the cookie dough
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2–3 minutes using a hand or stand mixer. Next, beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the diced peaches, being careful not to overmix.
Step 3: Prepare the crumble topping
- In a small bowl, combine the flour, sugar, softened butter, and cinnamon for the crumble topping. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
Step 4: Shape and add topping
- Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a generous amount of the crumble topping over each cookie, pressing it gently into the dough so it sticks.
Step 5: Bake to golden perfection
- Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as the cookies cool.
Step 6: Cool and enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature, the flavors are amazing either way!
