Peach Cobbler Cookies are a delightful fusion of two comforting classics: the warm, spiced flavors of peach cobbler and the soft, chewy texture of a homemade cookie. These cookies are topped with a luscious peach filling and finished with a light glaze, making them an irresistible treat for summer gatherings, holiday baking, or anytime your sweet tooth calls.
Why You’ll Love This Recipe
These cookies offer all the nostalgic flavors of peach cobbler in a convenient, hand-held form. The dough is tender and cinnamon-spiced, folded with oats for texture, and topped with a fresh peach compote that brings out the natural sweetness of the fruit. A drizzle of glaze adds just the right finishing touch. They’re simple to prepare, require no special tools, and can be made year-round with fresh or frozen peaches.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
- all-purpose flour
- baking powder
- cinnamon
- salt
- unsalted butter, softened
- brown sugar
- large egg
- vanilla extract
- quick oats
For the Peach Filling:
- medium peaches, peeled and diced
- sugar
- cornstarch
- vanilla extract
For the Glaze:
- powdered sugar
- milk (adjust for consistency)
directions
Prepare the Peach Filling:
- In a small saucepan, combine the diced peaches, sugar, and cornstarch.
- Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy (about 5–7 minutes).
- Remove from heat and stir in the vanilla extract. Set aside to cool completely.
Make the Cookie Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the quick oats until evenly distributed.
Form and Bake the Cookies:
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing about 2 inches apart.
- Flatten each dough ball slightly with your fingers or the back of a spoon.
- Top each cookie with a small spoonful of the cooled peach filling.
- Bake for 12–15 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar and milk until smooth and pourable.
- Drizzle the glaze over the cooled cookies.
Serve:
- Allow the glaze to set for a few minutes before serving.
- Enjoy the comforting taste of peach cobbler in every bite.
Servings and timing
Servings: 18 cookies
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 210 kcal per cookie
Variations
- Use Frozen Peaches: Frozen peaches work well; thaw and drain them before cooking.
- Add Streusel: Sprinkle a bit of brown sugar and cinnamon mixture on top for a crumble-like texture.
- Nutty Twist: Add finely chopped pecans or walnuts to the cookie dough.
- Spiced Version: Include a pinch of nutmeg or allspice for a warmer flavor.
- Peach Jam Shortcut: Use high-quality peach jam instead of making a fresh filling when short on time.
storage/reheating
Store Peach Cobbler Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Warm them slightly in the microwave (5–10 seconds) for a just-baked feel. These cookies can also be frozen—just glaze after thawing for best texture and appearance.
FAQs
Can I use canned peaches?
Yes, drain them well and chop into small pieces before cooking for the filling.
Do the cookies need to be refrigerated?
Not unless you plan to keep them longer than 3 days. Room temperature storage is fine for short-term freshness.
Can I double the recipe?
Absolutely. Just be sure to bake in batches and avoid overcrowding the baking sheet.
How do I keep the cookies from spreading too much?
Chilling the dough briefly before baking can help, though it’s not required.
Can I make the peach filling ahead of time?
Yes, it can be made up to 2 days in advance and stored in the refrigerator.
Can I make the dough ahead and freeze it?
Yes, shape the dough into balls and freeze. Thaw slightly before flattening and topping with filling.
Can I skip the glaze?
Yes, the cookies are flavorful enough without it, but the glaze adds a lovely sweetness and finish.
What can I use instead of oats?
You can omit the oats for a smoother texture or replace with finely chopped nuts for crunch.
Are these cookies soft or crispy?
They’re soft and chewy, especially with the moist peach topping.
How do I know when they’re done?
Look for lightly golden edges and a set center. The peach topping will bubble slightly when ready.
Conclusion
Peach Cobbler Cookies are the ultimate comfort treat—warm, fruity, soft, and full of flavor. They bring all the best elements of the classic cobbler into a simple, handheld cookie form. Whether you’re baking them for a seasonal celebration or as a cozy snack, these cookies will win over everyone with their homey charm and satisfying sweetness.
PrintPeach Cobbler Cookies
Soft and chewy cookies inspired by peach cobbler, featuring a spiced oatmeal cookie base topped with sweet peach filling and finished with a light glaze—perfectly capturing the cozy flavors of the classic dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup quick oats
- 2 medium peaches, peeled and diced
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
Instructions
- In a saucepan, combine diced peaches, sugar, and cornstarch. Cook over medium heat, stirring until thick and glossy (5–7 minutes). Remove from heat, stir in vanilla extract, and cool.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until combined.
- Gradually mix in the dry ingredients until a dough forms. Fold in oats.
- Scoop tablespoon-sized dough portions onto the baking sheet, spaced 2 inches apart.
- Flatten each slightly and top with a spoonful of peach filling.
- Bake for 12–15 minutes until edges are golden and cookies are set.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar and milk to make a glaze. Drizzle over cooled cookies.
- Allow glaze to set before serving.
Notes
- Make sure peach filling is fully cooled before topping cookies to prevent spreading.
- Use ripe, juicy peaches for the best flavor and texture.
- Adjust glaze thickness by adding more milk for a thinner drizzle or more sugar for thickness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg