Peach Cobbler Cookies Recipe

If you’re craving the homey warmth of peach cobbler but in a fun, hand-held version, then you’re going to fall hard for these Peach Cobbler Cookies. Think tender, cake-like cookies brimming with juicy peaches, warm cinnamon, and crumbly graham cracker bits. Every bite channels Southern summer afternoons and cozy family gatherings, making this the perfect treat for everything from backyard barbecues to rainy day baking marathons.

Peach Cobbler Cookies Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the irresistible flavors of these treats fool you — Peach Cobbler Cookies use kitchen staples, and each ingredient brings its own magic. From rich butter to juicy peaches and a hint of cinnamon, this lineup is as simple as it is essential for capturing that classic cobbler goodness in cookie form.

  • Unsalted butter (1/2 cup, softened): Adds creaminess and keeps the cookies soft and tender.
  • Granulated sugar (1/2 cup): Delivers the right amount of sweetness while helping the cookies bake up with lightly golden edges.
  • Brown sugar (1/4 cup, packed): Brings a caramel-like depth and extra chew, making each bite downright cozy.
  • Large egg (1): Binds everything together and adds richness.
  • Vanilla extract (1 teaspoon): Enhances all the natural flavors, giving the cookies a warm, welcoming aroma.
  • All-purpose flour (1 1/2 cups): Provides structure without making the cookies dense — perfect for that soft, cake-like texture.
  • Baking soda (1/2 teaspoon): Gives the cookies just the right lift for a light crumb.
  • Ground cinnamon (1/2 teaspoon): Adds cozy spice that pairs beautifully with peaches.
  • Salt (1/4 teaspoon): Enhances the sweetness and deepens all the flavors.
  • Diced fresh or canned peaches (1 cup, well-drained): The starring ingredient for bursts of juicy fruitiness in every bite; be sure to remove as much liquid as possible for best texture.
  • Finely crushed graham crackers (1/4 cup): These mimic a classic cobbler crust and add a hint of crunch.
  • Optional glaze: Whisk together 1/2 cup powdered sugar with 1–2 tablespoons of peach juice or milk for an extra pop of sweetness and sheen.

How to Make Peach Cobbler Cookies

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) — this ensures your cookies bake evenly right from the start. Line a baking sheet with parchment paper for easy cleanup and to give your cookies the perfect golden base.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture looks fluffy and light. This step is key for those soft, plush centers and irresistibly chewy edges that Peach Cobbler Cookies are famous for.

Step 3: Add Wet Ingredients

Crack in the egg and pour in the vanilla extract. Mix until everything is smooth and fully incorporated — you’ll notice the dough gets a bit silkier, which is exactly what you want for tender cookies!

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Stirring these dry ingredients before adding prevents uneven flavors and ensures your beloved Peach Cobbler Cookies bake up perfectly.

Step 5: Bring the Dough Together

Gradually add the dry mixture into the wet mixture, stirring just until combined. Over-mixing can lead to tough cookies, and we’re shooting for soft and pillowy here.

Step 6: Fold in the Peaches and Graham Crackers

Gently fold the well-drained diced peaches and finely crushed graham crackers into your dough. Be careful not to overwork it — the goal is to keep some lovely peach chunks in every bite and a touch of graham cracker in every mouthful.

Step 7: Scoop and Bake

Using heaping tablespoons, scoop the dough onto your prepared sheet, spacing them about 2 inches apart to give them room to spread. Bake for 10 to 12 minutes, or until the edges start to turn golden and the centers look set.

Step 8: Cool and Glaze

Let your cookies cool on the baking sheet for five minutes before transferring them to a wire rack. If you’re adding the optional glaze (trust me, it’s worth it!), whisk together powdered sugar and peach juice or milk, then drizzle over the cooled cookies for a beautiful, extra-sweet finish.

How to Serve Peach Cobbler Cookies

Peach Cobbler Cookies Recipe - Recipe Image

Garnishes

For a truly bakery-worthy finish, dust your Peach Cobbler Cookies with a little extra powdered sugar, add a sprinkle of cinnamon, or drizzle them generously with the peachy glaze. If you’re feeling decadent, a dollop of fresh whipped cream will never go amiss!

Side Dishes

Pair these cookies with a cold glass of milk, an iced latte, or even a scoop of vanilla ice cream for a next-level dessert plate. The subtle warmth of the cookies is balanced perfectly by cold, creamy accompaniments.

Creative Ways to Present

Turn a batch of Peach Cobbler Cookies into an impromptu party tray by serving them on a platter with peach slices and berries, or create dessert sandwiches by layering two cookies with a little vanilla ice cream in between. You can even crumble them over yogurt for a breakfast-inspired treat!

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to three days. They’ll stay soft and moist, especially if you pop a slice of bread in the container to lock in extra freshness.

Freezing

Peach Cobbler Cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once solid. They’ll keep their flavor and soft texture for up to three months — just thaw at room temperature before serving.

Reheating

To revive that just-baked magic, warm a cookie (or a few!) in the microwave for about 10 to 15 seconds. This helps the cookies regain their soft crumb and even makes the peach flavor more aromatic.

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! If you use frozen peaches, just thaw and drain them well, then pat dry before adding. Excess moisture can make the cookies too soft or runny, but otherwise, they work beautifully.

Why are my cookies spreading too much in the oven?

Usually this means the dough is a bit too warm or the peaches aren’t drained enough. Pop your dough in the fridge for 20 minutes before baking, or make sure your peach pieces are really well patted dry.

Can I make these gluten free?

Yes, you can substitute your favorite 1-to-1 gluten free flour blend for all-purpose flour — just make sure your graham crackers are gluten free too. The results are still wonderfully soft and flavorful.

Should I peel the peaches?

Peeling is totally up to you. Some love the extra color and texture the skins provide, while others prefer just the juicy flesh. If you have particularly firm peaches, the peels add nice character!

Do these cookies need to be refrigerated?

If you’re planning to eat them within a couple of days, room temperature is fine. For longer storage, or if your kitchen is especially warm, keeping them in the fridge is a good idea to keep the peaches fresh.

Final Thoughts

There’s just something undeniably delightful about Peach Cobbler Cookies — they bring the heart of classic cobbler to every cookie jar and dessert plate. If you adore that peaches-and-cream dream, these cookies are going to be your new go-to bake. Give them a try and watch them disappear faster than a summer sunset!

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Peach Cobbler Cookies Recipe

Peach Cobbler Cookies Recipe


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4.6 from 24 reviews

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 20 cookies 1x
  • Diet: Non-Vegetarian

Description

Indulge in the delightful combination of peach cobbler and cookies with these soft and flavorful Peach Cobbler Cookies. Perfect for a sweet treat any time of day!


Ingredients

Scale

Cookie Dough:

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup diced fresh or canned peaches (well-drained)
  • 1/4 cup finely crushed graham crackers

Optional Glaze:

  • 1/2 cup powdered sugar
  • 12 tablespoons peach juice or milk

Instructions

  1. Preheat: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  4. Add Peaches and Crackers: Gently fold in the diced peaches and crushed graham crackers.
  5. Bake: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
  6. Cool and Glaze: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If using glaze, whisk together powdered sugar and peach juice or milk, then drizzle over cooled cookies.

Notes

  • Use well-drained canned peaches or pat fresh peaches dry to prevent excess moisture.
  • These cookies are soft and cake-like with a hint of cobbler flavor in every bite.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 11g
  • Sodium: 85mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

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