These peach cobbler cookies are peach cobbler in cookie form! Each chewy cookie is filled with peach cobbler filling and topped with cinnamon crumble and vanilla glaze. They are packed with peach flavor!
My peach recipes are some of the most popular recipes on Cambrea Bakes! From my strawberry peach pie to peach cobbler cinnamon rolls, readers just can’t get enough of peach season.
Like my lemon curd cookies and mango curd cookies, these peach cobbler cookies are filled with fresh fruit and are a delicious twist on a classic summer favorite.
Table of Contents
Ingredient Notes and Substitutions
Peaches: When peaches are in season, fresh, ripe peaches are best. You can also use frozen peaches when they are not in season!
Brown sugar: This recipe uses light brown sugar, but dark brown sugar can also be used.
Cream cheese: The addition of cream cheese gives these peach cookies a super soft texture that melts in your mouth when you eat them! I don’t recommend substituting it.
Cinnamon: The warm cinnamon flavor is a must with peach cobbler. Use ground cinnamon for the best results.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Make the peach cobbler filling. Cook the fresh peaches, sugar, lemon juice, salt, and cinnamon, mashing once, until thickened. Stir in the cornstarch slurry.
Transfer the filling to a bowl to cool before using.
Step 2: Cream the butter and sugars. In a stand mixing bowl or with an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until just combined. Scrape down the bowl with a spatula.
Step 4: Mix in the dry ingredients. Mix in the all-purpose flour, baking powder, and salt until just combined.
Cover the top of the bowl and chill the cookie dough in the fridge for 30 minutes to firm. This will make it easier to scoop!
Step 5: Roll in cinnamon sugar. Scoop the dough directly into the bowl of cinnamon sugar and toss to coat. Then, place the dough ball onto the prepared baking sheet, with 1-2 inches of room between each cookie dough ball.
Step 6: Fill with the peaches. Use the back of a round measuring spoon to indent the center of the dough ball. Then, fill the center with a heaping teaspoon of peach filling.
Freeze the cookies before baking for a minimum of 3-4 hours; overnight is best!
Step 7: Top with the cinnamon sugar crumb. Press a handful of the crumb topping on top of each cookie.
Bake the cookies spaced 2-3 inches apart. When the edges are a light golden brown, remove the tray from the oven and sprinkle them with more crumbs.
Step 8: Decorate! Let the hot tray cool on a wire cooling rack.
Before serving, drizzle with the vanilla glaze.
Top Baking Tips
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Don’t skip the chill time. While many cookie recipes require zero chilling time, this step is important for flavor development, texture improvement, and reduced spreading. All of these contribute to a cookie that is tender and well-rounded in flavor!
Serve with vanilla ice cream. To complete the peach cobbler flavor, serve these peach cookies with a scoop of ice cream for the most delicious summer treat!
FAQs
You can place your peaches in direct sunlight or in a paper bag; they should ripen in a day or so!
Yes! You can use both frozen or canned peaches in place of fresh peaches.
You do not need to peel them, but the jam will turn out a dark orange color instead.
You don’t have to keep them in the fridge, but they will stay fresher longer if stored there. Before serving, let them sit out at room temperature!
Store leftover peach cookies in an airtight container at room temperature or in the fridge for 2-3 days.
Once filled, you can freeze the cookie dough solid and then transfer it to an airtight container or freezer bag. They will stay fresh for up to 1 month. Bake them straight from the freezer when you are ready!
Peach Cobbler Cookies
Equipment
Ingredients
Peach Cobbler Filling
- 1 1/2 cups fresh diced peaches
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- ½ tsp lemon juice
- pinch of fine sea salt
- 1 tsp cornstarch
- 1 tsp water
Cookie Dough
- 7 tbsp unsalted butter, room temperature
- 3.5 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 whole large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour, *see notes below for measuring*
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup coarse cane sugar, for rolling
- 3/4 tsp ground cinnamon, for rolling
Cinnamon Pie Crumb
- 4 tbsp unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tbsp granulated sugar
- 1/2 cup all-purpose flour
- 3/4 tsp ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Combine the peaches, sugar, cinnamon, lemon juice, and salt in a pot. Cook over medium heat until the peaches are juicy and starting to thicken, about 15-20 minutes. Mash them until the peaches are small and jammy. Then stir in the cornstarch slurry and cook 2 minutes longer. Transfer the jam to a clean bowl and set aside to cool.1 1/2 cups (300 g) fresh diced peaches, 2 tbsp (30 g) granulated sugar, ½ tsp ground cinnamon, ½ tsp lemon juice, pinch of fine sea salt, 1 tsp cornstarch, 1 tsp water
- Cream the butter, cream cheese, sugar, and brown sugar until light and fluffy.7 tbsp (100 g) unsalted butter, 3.5 oz (100 g) cream cheese, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar
- Mix in the egg, egg yolk, and vanilla extract.1 (50 g) whole large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
- Mix in the flour, baking powder, and salt until just combined.1 3/4 cup (220 g) all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt
- Chill the dough in the fridge for 30 minutes to firm and make it easier to scoop.
- In a small bowl, combine the sugar and cinnamon. Scoop the dough into 2 tbsp-sized balls directly into the bowl of cinnamon sugar, tossing to coat them. Then place them on a parchment-lined tray with 1-2 inches of space in between each one.1/2 cup coarse cane sugar, 3/4 tsp ground cinnamon
- Use the back of a round measuring spoon to indent the center of the cookie dough balls. Then fill the center with a heaping teaspoon of peach cobbler filling. Chill the tray in the freezer for a minimum of 3-4 hours, overnight is best!
- Preheat the oven to 350 F/180 C.
- Make the cinnamon crumb topping. Combine the crumb ingredients until crumbs form. Bake the crumbs on a parchment-lined baking sheet for 12-15 minutes, or until golden brown. Set it aside to cool, then break it into small crumb pieces.4 tbsp (56 g) unsalted butter, 1/4 cup (50 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1/2 cup (65 g) all-purpose flour, 3/4 tsp ground cinnamon
- Press a handful of the cinnamon crumbs on top of each cookie. Bake them spaced 2-3 inches apart for 12-13 minutes.
- Pull the tray out of the oven and sprinkle them with more of the cinnamon crumb. Let the tray cool on a wire rack until completely cool before removing. While they cool, make the vanilla glaze.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Spoon a little more peach filling on the centers, drizzle the glaze over the cookies, then enjoy!1 cup (115 g) powdered sugar, 1-2 tbsp whole milk, 1 tsp vanilla extract
- Store leftover cookies in an airtight container for 2-3 days in the fridge or at room temperature. If storing in the fridge, let the cookies come to room temperature before serving.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Time intensive but so worth it! Everyone absolutely loved them!
Delish 🤤 these were sooooo good. I live at 9000 ft and these turned perfect!
Your directions state to chill 3-4 hours or overnight in the “Freezer”. The freezer freezes not chills. Did you mean chill in the refrigerator 3 to 4 hours or overnight?
The cookies need to be frozen before baking. Minimum of 3-4 hours, or overnight.
So amazing!!!