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Peach Cobbler Cookies Recipe

Peach Cobbler Cookies Recipe
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★★★★★

5.1 from 29 reviews

Delight in these Peach Cobbler Cookies that capture the essence of summer in every bite. Soft, cinnamon-spiced cookies cradle a luscious, homemade peach filling, topped with a buttery crumble and drizzled with a sweet vanilla glaze. Perfect for dessert lovers craving a nostalgic, fruity treat that’s both comforting and indulgent.

Ingredients

Scale

Peach Filling

  • 4 large ripe peaches, diced (about 4 cups, 25 ounces, or 701 grams)
  • 1/4 cup granulated sugar (53 grams)
  • 1/4 cup + 1 tbsp light brown sugar, packed (69 grams)
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 2 tsp corn starch
  • 2 tsp water
  • 1/2 tsp vanilla extract

Cookie Dough

  • 1 cup salted butter, softened at room temperature (226 grams)
  • 1 cup granulated sugar (210 grams)
  • 1/2 cup light brown sugar, packed (110 grams)
  • 1 and 1/2 tsp vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour, spooned & leveled (390 grams)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Cinnamon Sugar Coating

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

Crumble Topping

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

Glaze

  • 1/3 cup powdered sugar (38 grams)
  • 1/4 tsp vanilla extract
  • Pinch of cinnamon (to taste)
  • 1–2 tbsp milk (15 to 30 mL)

Instructions

  1. Make the Peach Filling: In a medium saucepan over medium heat, combine diced peaches, granulated sugar, light brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 6 minutes until bubbly. Mix corn starch and water in a small bowl, then stir into the peach mixture. Cook for 1 more minute, remove from heat, and stir in vanilla extract. Transfer to a bowl and chill completely in the fridge. This filling can be prepared up to 3 days ahead and refrigerated.
  2. Prepare the Cookie Dough: Using an electric mixer, cream the softened butter on medium-high speed until smooth. Add granulated and brown sugars; mix for about 1 minute. Add vanilla extract and eggs, mixing just until combined. Gradually add flour, baking soda, baking powder, salt, cinnamon, and nutmeg, mixing until a dough forms. Chill dough for 30 minutes to make it easier to handle. The dough can also be scooped and frozen for 1-2 months; thaw overnight in the fridge before baking.
  3. Scoop and Chill the Dough Balls: Using a large cookie scoop, portion the dough into 55-gram balls and place them in an airtight container. Chill in the fridge for at least 3 hours or up to 48 hours, or freeze for 2 hours before baking. Chilling the dough before baking is essential to prevent excessive spreading and to keep cookies thick and round.
  4. Prepare the Crumble Topping: While the dough chills, preheat the oven to 350°F (175°C). Melt butter in a bowl, add brown sugar, flour, and cinnamon, stirring until crumbly. Spread crumble on a parchment-lined baking sheet and bake for 12-14 minutes until golden brown. Allow to cool completely, then break into smaller pieces. The crumble can be made 1-2 days ahead and stored at room temperature.
  5. Bake the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a small bowl, combine granulated sugar, cinnamon, and nutmeg for the coating. Roll chilled dough balls in the cinnamon sugar mixture. Place about 6 cookies per sheet, leaving space to spread. Bake 11-13 minutes until edges feel set and centers appear puffy and slightly underbaked. Immediately use a round cutter to gently swirl each cookie into a perfect circle, which helps keep them thick and uniform. Let cookies rest 1-2 minutes on the sheet, press an indentation in the center with a spoon, then cool a few more minutes before transferring to a wire rack.
  6. Make the Optional Glaze: Whisk powdered sugar, vanilla extract, cinnamon, and milk together until smooth. Adjust milk quantity to achieve a slightly runny glaze that will drizzle over the cookies nicely.
  7. Assemble the Cookies: Spoon chilled peach filling into the center indent of each cookie. Sprinkle with crumble topping, then drizzle with the glaze.
  8. Serve and Store: Enjoy cookies immediately after assembly for best flavor and texture. Store leftovers in an airtight container in the refrigerator for 4-5 days. Avoid storing at room temperature overnight due to the fresh fruit filling.

Notes

  • The peach filling can be made up to 3 days in advance and refrigerated to save time.
  • Dough can be scooped and frozen for 1-2 months; thaw overnight in the fridge before baking.
  • Chilling dough balls before baking is critical to prevent spreading and maintain a thick, soft texture.
  • The crumble topping can be baked 1-2 days ahead and stored at room temperature.
  • The glaze is optional but adds a lovely sweet finish that melts over the cookies.
  • Use a round cookie cutter to gently swirl the cookies into perfect circles immediately after baking, which helps keep them thick and visually appealing.
  • Store assembled cookies in the refrigerator due to the fresh fruit filling to maintain freshness and safety.

Nutrition

Keywords: peach cobbler cookies, peach cookies, fall dessert, fruit cookies, cinnamon cookies, crumble topping, glazed cookies

Find it online: https://zarameals.com/peach-cobbler-cookies-recipe/