Looking for a fruity dessert with a cozy twist? These Irresistible Peach Cobbler Cookies are soft, buttery, and packed with juicy peach pieces, all topped with a delicate sprinkle of cinnamon sugar. Perfect for summer picnics, holiday dessert platters, or anytime you crave a warm, peachy bite. Ready in just 35 minutes—let’s make some delicious cookie magic!
Why You’ll Love This Peach Cobbler Cookies Recipe
This recipe is guaranteed to become a household favorite. Here’s why you’ll keep coming back to it:
Ready in 35 minutes
Perfect for all ages (kid-friendly!)
Easy to make and eat
Ideal for dessert, snacks, or even brunch
Made with simple pantry ingredients and fresh peaches
Ingredients for Peach Cobbler Cookies
Main Ingredients:
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Unsalted butter – 1 cup (softened)
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Granulated sugar – 1 1/2 cups
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Brown sugar – 1/2 cup
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Eggs – 2 large
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Vanilla extract – 1 tsp
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All-purpose flour – 2 3/4 cups
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Baking soda – 1 tsp
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Salt – 1/2 tsp
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Fresh peaches – 2 cups (peeled and sliced)
Coating/Topping:
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Cinnamon sugar – 2 tbsp
Optional Serving Suggestions:
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A scoop of vanilla ice cream
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A drizzle of caramel or white chocolate
Step-by-Step Instructions for Making Peach Cobbler Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the sliced peaches.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Sprinkle each cookie with cinnamon sugar.
Bake for 12–15 minutes, or until the edges are golden brown.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Recipe Yield, Prep Time & Nutritional Information
Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: Approx. 210 kcal per serving
Flavor Variations for Peach Cobbler Cookies
Customize this recipe with these tasty variations:
Stuffed Version: Add a spoonful of cream cheese or peach jam inside each cookie ball before baking.
Seasonal Twist: Use apples and apple pie spice in place of peaches for a fall version.
Healthier Option: Use coconut sugar and whole wheat flour for a lighter treat.
Gluten-Free: Swap in a gluten-free all-purpose flour blend.
Savory Twist: Reduce sugar and add rosemary or thyme for a gourmet biscuit-style cookie.
How to Store and Reheat Peach Cobbler Cookies
Storing:
Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Reheating:
Warm briefly in a toaster oven or standard oven at 300°F for a few minutes to restore softness.
Frequently Asked Questions (FAQs) About Peach Cobbler Cookies
Can I use canned peaches?
Yes, but drain them well and pat dry to avoid excess moisture.
Can I freeze the dough?
Absolutely! Scoop into balls and freeze on a tray. Store in freezer bags and bake straight from frozen (add 2–3 minutes to baking time).
Can I make these dairy-free?
Use plant-based butter alternatives for a dairy-free version.
Are these cookies soft or crispy?
They’re soft and chewy with a slight crisp edge—especially delicious fresh from the oven.
Can I reduce the sugar?
Yes, reduce the granulated sugar to 1 cup without affecting texture too much.
Can I use nectarines instead of peaches?
Definitely! They work just as well and don’t require peeling.
Final Thoughts
These Peach Cobbler Cookies are simple, tasty, and a definite crowd-pleaser. With their soft, buttery dough and bursts of juicy peach in every bite, they’re perfect for summer gatherings, cozy afternoons, or a sweet ending to brunch. Serve warm, pair with your favorite toppings, and enjoy a little taste of cobbler in every cookie. This easy recipe is sure to earn a permanent spot in your baking rotation!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh peaches, peeled and sliced
- 2 tbsp cinnamon sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Gently fold in sliced peaches.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Sprinkle each cookie with cinnamon sugar.
- Bake for 12–15 minutes, or until edges are golden brown.
- Cool on baking sheet a few minutes before transferring to a wire rack.
Notes
Try stuffing the dough with cream cheese or peach jam for a decadent twist. Store at room temp for 3 days or in the fridge up to 5 days. Use nectarines instead of peaches for a variation.
