Peach Cobbler Cookies

Ever wished you could take a warm slice of peach cobbler and turn it into a soft, cinnamon-spiced cookie? Well, say hello to Peach Cobbler Cookies the ultimate hybrid dessert you didn’t know you needed. These cookies are bursting with juicy peach filling, rolled in cinnamon sugar, topped with a buttery crumble, and (if you’re feeling fancy) finished off with a vanilla glaze.

Think of them as cozy, Southern-style cobbler cookies with the chewy satisfaction of your favorite thumbprint. If you’ve been searching for the perfect cookie peach cobbler recipe this is the one.

Whether you’re whipping these up for a holiday platter or looking for something fun to serve with your favorite crown vanilla recipes, these cookies are guaranteed to impress.

Why You’ll Love These Peach Cobbler Cookies

• They taste just like peach cobbler… in cookie form
• Made with real peaches for an extra juicy bite
• Buttery soft and packed with cinnamon flavor
• You can freeze them (yes more on that below!)
• Perfect for gifting, sharing, or hoarding for yourself 🍑

Ingredients You’ll Need

You’ll be working with four parts: the peach filling, the cookie dough, the cinnamon sugar coating, and the crumble topping. The glaze is totally optional but highly encouraged.

Peach Filling

• Ripe peaches (fresh and juicy!)
• Granulated and light brown sugar
• Cinnamon and nutmeg
• Lemon juice
• Corn starch + water (to thicken)
• Vanilla extract

Cookie Dough

• Salted butter
• Granulated + brown sugar
• Vanilla extract and eggs
• All-purpose flour
• Baking soda, baking powder
• Cinnamon, nutmeg, and salt

Rolling Mixture

• Granulated sugar
• Cinnamon and nutmeg

Crumble Topping

• Melted butter
• Light brown sugar + granulated sugar
• All-purpose flour
• Cinnamon

Glaze (Optional but heavenly)

• Powdered sugar
• Vanilla extract
• Cinnamon
• Milk

How to Make Peach Cobbler Cookies

Step 1: Make the Peach Filling

In a saucepan, combine diced peaches, sugars, cinnamon, nutmeg, and lemon juice. Simmer until peaches are soft. Mix cornstarch with water and stir into peaches to thicken. Remove from heat, add vanilla, and cool completely before using.

Step 2: Prepare the Cookie Dough

Cream together the butter, sugars, and vanilla until light and fluffy. Add eggs one at a time. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Slowly add dry ingredients to the wet until combined.

Step 3: Make the Crumble and Rolling Sugar

Mix crumble topping ingredients in a small bowl until clumpy. In another bowl, stir together sugar, cinnamon, and nutmeg for rolling.

Step 4: Assemble the Cookies

Scoop cookie dough into balls, roll them in the cinnamon sugar, then place on a baking sheet. Make a small indent in the center of each cookie and spoon in the cooled peach filling. Sprinkle the crumble on top.

Step 5: Bake and Glaze

Bake at 350°F for 11–13 minutes, until edges are set and tops are lightly golden. Let cool. Drizzle with glaze if desired.

Estimated Nutrition

Nutrition Facts (per cookie – approx.)

• Calories: 270
• Carbs: 36g
• Fat: 12g
• Sugar: 22g
• Protein: 3g

Preparation Time

• Prep: PT25M
• Cook: PT15M
• Total: PT40M

Tips for the Best Cobbler Cookies

• Let the filling cool completely so it doesn’t melt into the dough
• Scoop evenly and don’t overfill the cookies with peach (a little goes a long way!)
• Store in the fridge if you’re not eating them the same day the fresh peaches make these perishable

Can You Freeze Peach Cobbler Cookies?

Yes! You can freeze both baked cookies and unbaked cookie dough balls (minus the filling). Just add the peach filling and crumble topping right before baking. This makes them a great prep-ahead dessert option.

This also answers that age-old question: can you freeze thumbprint cookies? Yup, you sure can and these are proof!

Pairings & Serving Ideas

Enjoy with a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce. They’re also amazing alongside cocktails vanilla crown royal recipes or a crown apple recipe anyone? Perfect Southern-inspired pairings.

My Peachy Cookie Moment

These were inspired by a late-summer farmers market trip. I had too many ripe peaches, a craving for cobbler, and a freezer full of cookie dough (because yes, can you freeze snickerdoodle dough? 100%). I mashed the two ideas together, and this delicious Frankenstein cookie was born.

They’ve since become my go-to dessert for barbecues, potlucks, and “just because” baking sprees.

FAQ

Final Thoughts on Peach Cobbler Cookies

Soft, spiced, and filled with peachy goodness, Peach Cobbler Cookies are everything you love about cobbler, wrapped up in a cookie. Whether you’re craving cobbler cookies, wondering how to freeze your dough, or just need a showstopper dessert, these cookies are it.

🍑 See the full recipe with ingredients and exact measurements below!

Peach Cobbler Cookies

These soft and spiced Peach Cobbler Cookies feature juicy peach filling, cinnamon sugar coating, buttery crumble topping, and optional vanilla glaze for a bakery-style finish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 270 kcal

Equipment

• Saucepan
• Mixing bowls
• Baking Sheet
• Cookie Scoop

Ingredients

  

Peach Filling

• 4 cups ripe peaches, diced about 701g
• 1/4 cup granulated sugar
• 1/4 + 1 tbsp light brown sugar, packed
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 2 tsp cornstarch
• 2 tsp water
• 1/2 tsp vanilla extract

Cookie Dough

• 1 cup salted butter, softened 226 grams
• 1 cup granulated sugar 210 grams
• 1/2 cup light brown sugar, packed 110 grams
• 1.5 tsp vanilla extract
• 2 large eggs
• 3 cups all-purpose flour 390 grams
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1.5 tsp cinnamon
• 1/2 tsp nutmeg

Rolling Sugar

• 1/2 cup granulated sugar 105 grams
• 2 tsp cinnamon
• 1/8 tsp nutmeg

Crumble Topping

• 1/4 cup salted butter, melted 57 grams
• 1/4 cup light brown sugar, packed 55 grams
• 1.5 tbsp granulated sugar 20 grams
• 1/2 + 1 tbsp all-purpose flour 73 grams
• 3/4 tsp cinnamon

Glaze (Optional)

• 1/3 cup powdered sugar
• 1/4 tsp vanilla extract
• 1-2 tbsp milk adjust for consistency

Instructions

 

• Cook peach filling in a saucepan with sugars, lemon juice, cinnamon, and nutmeg. Thicken with cornstarch slurry. Remove from heat and stir in vanilla. Cool completely.
• Cream butter and sugars until fluffy. Add eggs and vanilla. Mix dry ingredients separately and combine. Chill dough if needed.
• Mix crumble ingredients in a small bowl until clumpy. In another bowl, mix cinnamon sugar for rolling.
• Scoop dough into balls, roll in cinnamon sugar, place on baking sheet, press center, fill with peach filling, and sprinkle crumble topping.
• Bake at 350°F for 11–13 minutes. Cool completely. Drizzle glaze over cookies if using.

Notes

Freeze unbaked dough balls (without filling) for later. These cookies store best in the fridge due to the fresh peach filling.

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