Name: Peach Cobbler Cookies
Prep time: 20 min
Cook time: PT-488706H51M55S
Total time: 35 min
Cuisine: American / Southern inspired
Ingredients: 2 cups all‑purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1½ tsp ground cinnamon; ½ tsp ground nutmeg (optional); ¾ cup (170 g) unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar, packed; 2 large eggs; 2 tsp vanilla extract; 1 cup fresh peaches, peeled and diced (or canned drained peaches chopped); For the streusel (optional): ¼ cup brown sugar + 2 Tbsp flour + 1 Tbsp cold butter, chopped; For the glaze (optional): 1 cup powdered sugar + 2‑3 Tbsp milk + ½ tsp vanilla extract

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Soft, cinnamon-spiced cookies with juicy peach chunks and a buttery streusel or sweet glaze—these peach cobbler cookies bring all the flavor of a warm summer dessert into handheld form. Each bite is a blend of cozy cookie texture and fruity cobbler charm, perfect for peach season or whenever I’m craving something sweet, fruity, and comforting.

Why I’ll Love This Recipe

I love how this recipe turns a classic Southern dessert into a cookie that’s soft, chewy, and full of flavor. The juicy peaches add bursts of fruitiness that balance beautifully with warm cinnamon and nutmeg, while the streusel topping or vanilla glaze gives me that familiar cobbler finish. It’s a perfect choice for gatherings, gifting, or just enjoying with a hot drink. Plus, it’s easy to make, even with fresh or canned peaches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg (optional)
¾ cup (170 g) unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 cup fresh peaches, peeled and diced (or canned drained peaches chopped)
For the streusel (optional): ¼ cup brown sugar + 2 Tbsp flour + 1 Tbsp cold butter, chopped
For the glaze (optional): 1 cup powdered sugar + 2‑3 Tbsp milk + ½ tsp vanilla extract

Directions

I preheat my oven to 175 °C (350 °F) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, I cream the softened butter with both sugars until light and fluffy—this usually takes 3 to 4 minutes.
I beat in the eggs one at a time, then stir in the vanilla.
I gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
Then I gently fold in the diced peaches.
If I’m using the streusel topping, I mix its ingredients in a small bowl until crumbly.
I scoop out 1½ tablespoon-sized portions of dough and drop them on the baking sheets, spacing them about 5 cm apart. I sprinkle streusel on top if using.
I bake the cookies for 12–15 minutes, just until the edges are golden and the centers are set but soft.
After baking, I let them cool for 5 minutes on the baking sheet, then transfer them to wire racks.
If I’m adding the glaze, I whisk together the glaze ingredients and drizzle it over the cooled cookies.

Servings and timing

Yield: About 24 cookies
Prep time: 20 minutes
Cook time: 12–15 minutes
Total time: 35 minutes

Variations

I sometimes use canned or frozen peaches instead of fresh—just make sure they’re well-drained.
For extra flavor, I’ll add ½ teaspoon of peach extract along with the vanilla.
If I want a crispier texture, I bake the cookies an extra minute or two.
Instead of glaze or streusel, I occasionally roll the dough balls in cinnamon sugar for a snickerdoodle-peach twist.
I can also swap peaches for nectarines or a mix of summer fruits for a fun variation.

Storage/reheating

Once cooled, I store these cookies in an airtight container at room temperature for 2–3 days. If I want to keep them longer, I freeze them (without glaze) for up to 2 months. When ready to eat, I thaw at room temp and add glaze fresh if needed. For a warm cookie experience, I pop one in the microwave for 8–10 seconds.

FAQs

What kind of peaches work best for this recipe?

I prefer fresh ripe peaches for the best flavor, but canned (drained) or thawed frozen peaches also work well. Just make sure to avoid excess moisture.

Can I make the dough ahead of time?

Yes, I often chill the dough for up to 24 hours before baking. It helps the flavors meld and prevents spreading.

How do I keep the cookies from getting soggy?

I make sure to drain the peaches well and avoid overmixing the dough. Also, letting the cookies cool completely before storing helps.

Can I skip the glaze or streusel?

Definitely. I love them both, but the cookies are delicious on their own too—soft, flavorful, and peachy.

Are these cookies freezer-friendly?

Yes, I freeze them (unglazed) in a single layer, then transfer to a sealed bag. They thaw beautifully and taste just as good.

Conclusion

These peach cobbler cookies are everything I love about summer desserts—warm spice, juicy fruit, and comforting textures—all packed into a simple cookie. Whether I top them with streusel, glaze, or nothing at all, they never last long on the counter. If I’m looking for a new way to enjoy peaches or a crowd-pleasing treat, this recipe always delivers.