Description

These peach cobbler cookies combine the gooey, nostalgic flavor of classic peach cobbler with the soft, chewy texture of homemade cookies. They’re quick, easy, and perfect for brunch, dessert, or snacking any time you crave a taste of summer.

Ingredients

Scale

1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1 1/4 cups (190g) diced peaches, peeled and chopped (fresh, canned, or frozen and thawed)
1 1/2 tbsp (18g) granulated sugar (for filling)
1/2 tbsp (4g) cornstarch
1/4 tsp ground cinnamon (for filling)
1/4 cup (30g) all-purpose flour (for crumble)
2 tbsp (28g) unsalted butter, cold and cubed (for crumble)
2 tbsp (25g) packed light brown sugar (for crumble)
Pinch of salt (for crumble)
Pinch of cinnamon (optional, for crumble)

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, combine diced peaches, 1 1/2 tbsp granulated sugar, 1/2 tbsp cornstarch, and 1/4 tsp cinnamon. Stir well. If peaches are very juicy, let sit for 5 minutes and drain excess liquid.
In a separate bowl, mix 1/4 cup flour, 2 tbsp cold butter, 2 tbsp brown sugar, a pinch of salt, and a pinch of cinnamon. Use fingers or a fork to blend until mixture resembles coarse crumbs.
In a large mixing bowl, cream 1/2 cup softened butter with 1/2 cup granulated sugar and 1/4 cup brown sugar until fluffy (2-3 minutes with a hand mixer). Add egg and vanilla, beating until smooth.
In another bowl, whisk together 1 1/2 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Gradually add dry ingredients to wet, mixing on low until just combined.
Scoop 2-tablespoon portions of dough onto prepared baking sheet, spacing 2 inches apart. Make a shallow well in the center of each cookie with your thumb or the back of a spoon.
Spoon about 1 teaspoon of peach filling into each well. Sprinkle a generous pinch of crumble topping over the peaches.
Bake for 12-14 minutes, or until edges are golden and centers look just set. Check at 11 minutes if your oven runs hot; bake up to 15 minutes for crispier edges.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Store cooled cookies in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for longer storage.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter. Use ripe but firm peaches for best results; drain canned or thawed frozen peaches well. Don’t overmix the dough for tender cookies. If cookies spread too much, chill dough for 10 minutes before baking. Add a vanilla glaze or chopped nuts for variation.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 11
Sodium: 70
Fat: 6
Saturated Fat: 3
Carbohydrates: 20
Fiber: 1
Protein: 2

Keywords: peach cobbler cookies, peach cookies, brunch dessert, summer cookies, easy peach dessert, homemade cookies, fruit cookies, cobbler cookies, picnic dessert, potluck cookies