Name: Tasty Peach Cobbler Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Southern American
Ingredients: 4 large ripe peaches, chopped (about 4 cups / 701 g / 25 oz); 1/4 cup white sugar; 1/4 cup + 1 tbsp packed light brown sugar; 3/4 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tsp lemon juice; 2 tsp cornstarch; 2 tsp water; 1/2 tsp vanilla essence; 1 cup salted butter, room temperature (226 g); 1 cup white sugar (210 g); 1/2 cup packed light brown sugar (110 g); 1 1/2 tsp vanilla essence; 2 large eggs; 3 cups plain flour (390 g); 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup white sugar (105 g); 2 tsp ground cinnamon; 1/8 tsp ground nutmeg; 1/4 cup salted melted butter (57 g); 1/4 cup packed light brown sugar (55 g); 1 1/2 tbsp white sugar (20 g); 1/2 cup + 1 tbsp plain flour (73 g); 3/4 tsp ground cinnamon

These peach cobbler cookies are my sweet little twist on the classic Southern dessert. They combine soft, buttery cookie dough with juicy, caramelized peaches and a crumbly streusel topping that makes every bite taste like a warm slice of cobbler. I love making these during peach season when the fruit is at its juiciest, but they work beautifully year-round with frozen or canned peaches too.

Why You’ll Love This Recipe

I love this recipe because it captures all the comforting flavors of a peach cobbler in a handheld treat. The soft cookie base soaks up the sweet peach syrup while the crumbly topping adds the perfect texture contrast. I also enjoy how my kitchen smells while baking—it’s pure nostalgia. Plus, these cookies are great for sharing, gifting, or serving at summer gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large ripe peaches, chopped (about 4 cups, 701 grams or 25 ounces)
1/4 cup white sugar
1/4 cup plus 1 tablespoon packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
2 teaspoons corn starch
2 teaspoons water
1/2 teaspoon vanilla essence
1 cup salted butter, at room temperature (226 grams)
1 cup white sugar (210 grams)
1/2 cup packed light brown sugar (110 grams)
1 and 1/2 teaspoons vanilla essence
2 large eggs
3 cups plain flour, measured accurately (390 grams)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup white sugar (105 grams)
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup salted melted butter (57 grams)
1/4 cup packed light brown sugar (55 grams)
1 and 1/2 tablespoons white sugar (20 grams)
1/2 cup plus 1 tablespoon plain flour (73 grams)
3/4 teaspoon ground cinnamon

Directions

I start by preparing the peach filling. In a medium saucepan, I combine the chopped peaches, white sugar, light brown sugar, cinnamon, nutmeg, and lemon juice. I cook this mixture over medium heat until the peaches begin to release their juices, about 5 minutes.
In a small bowl, I mix the cornstarch with water and then stir it into the peach mixture. I continue to cook for another 2–3 minutes until it thickens slightly. I remove it from the heat, stir in the vanilla essence, and let it cool completely.
While the peaches cool, I make the cookie dough. In a large mixing bowl, I cream together the room-temperature butter, white sugar, and brown sugar until light and fluffy.
I beat in the eggs one at a time, followed by the vanilla essence.
In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. I slowly add the dry ingredients to the wet mixture and mix until just combined.
For the topping, I mix the melted butter, brown sugar, white sugar, flour, and cinnamon until crumbly. I set it aside.
I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.
I scoop out portions of dough (about 2 tablespoons each), make a small indentation in the center of each, and spoon in a bit of the cooled peach filling. Then I sprinkle the crumble topping over each cookie.
I bake them for 12–15 minutes or until the edges turn golden brown. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 24 cookies. It takes roughly 25 minutes to prepare the dough and peach filling and 15 minutes to bake, so I can have them ready in around 40 minutes total.

Variations

I sometimes add a dash of bourbon or rum to the peach filling for a deeper flavor. When peaches aren’t in season, I use canned or frozen ones (thawed and drained). For an extra indulgence, I drizzle a simple vanilla glaze over the cooled cookies. I’ve also made a spiced autumn version with apples instead of peaches—it’s just as delicious.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. If I want to enjoy them warm, I pop them in the microwave for about 10 seconds. They also freeze beautifully; I freeze them in a single layer, then transfer them to a freezer bag for up to 2 months.

FAQs

Can I use canned peaches instead of fresh ones?

Yes, I can use canned peaches. I just make sure to drain them well and reduce the sugar slightly since canned peaches are already sweetened.

How do I prevent the cookies from spreading too much?

I chill the dough for 20–30 minutes before baking—it helps the cookies hold their shape.

Can I make the peach filling ahead of time?

Absolutely. I often make it a day in advance and keep it refrigerated until I’m ready to bake.

What if my peach mixture is too runny?

I add a bit more cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water) and cook until it thickens.

Can I use unsalted butter?

Yes, but I add a pinch more salt to balance the sweetness.

How do I get the perfect crumble topping?

I mix the ingredients with a fork until they resemble coarse crumbs and avoid overmixing.

Can I use other fruits?

Yes, I love using apples, cherries, or blueberries for a fun twist.

Do these cookies need to be refrigerated?

Not necessarily, but I refrigerate them if I plan to keep them longer than three days.

Can I glaze these cookies?

Yes, I sometimes drizzle a simple glaze made of powdered sugar, milk, and vanilla over the cooled cookies.

Can I freeze the dough?

Definitely. I freeze the dough balls on a tray, then store them in a bag. When I’m ready to bake, I thaw slightly and bake as usual.

Conclusion

These tasty peach cobbler cookies are my favorite way to enjoy the classic comfort of peach cobbler in a fun, portable form. I love their soft, buttery texture paired with the sweet, spiced peaches and crumbly topping. Whether I’m baking them for a gathering, gifting them to friends, or just treating myself, these cookies always bring a bit of warmth and nostalgia to my day.