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. These peach cookies are the perfect summer treat!
why you'll love these peach cobbler cookies
- These peach cobbler cookies are packed with peach flavor from the fresh peach filling - fresh or frozen!
- The cookies are super soft and chewy thanks to the addition of cream cheese, it's the same cookie dough base as my pumpkin cheesecake cookies!
- Each cookie is packed with a warm spiced flavor from the cinnamon-spiced filling and cinnamon brown sugar crumble.
- It is a great way to use up all of the fresh peaches you have on hand during the summer!
ingredient notes & 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: Light brown sugar is used in this recipe but dark brown sugar can be used as well.
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: Like in my cinnamon snickerdoodle cookies, 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!
Before you start, line a baking sheet with parchment paper.
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 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.
Chill the tray of cookie dough in the freezer 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. Enjoy your peach cobbler cookies!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- 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!
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 in the fridge. 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
Peach Cobbler Filling
- 1 ½ cups fresh diced peaches
- 2 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon lemon juice
- pinch of fine sea salt
- 1 teaspoon cornstarch
- 1 teaspoon water
- 7 tablespoon unsalted butter room temperature
- 3.5 oz cream cheese
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 whole large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour *see notes below for measuring*
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coarse cane sugar for rolling
- ¾ teaspoon ground cinnamon for rolling
Cinnamon Pie Crumb
- 1 cup powdered sugar
- 1-2 tablespoon whole milk
- 1 teaspoon vanilla extract
- 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 ½ cups fresh diced peaches, 2 tablespoon granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon lemon juice, pinch of fine sea salt, 1 teaspoon cornstarch, 1 teaspoon water
- Cream the butter, cream cheese, sugar, and brown sugar until light and fluffy.7 tablespoon unsalted butter, 3.5 oz cream cheese, ½ cup granulated sugar, ½ cup light brown sugar
- Mix in the egg, egg yolk, and vanilla extract.1 whole large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Mix in the flour, baking powder, and salt until just combined.1 ¾ cup 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.½ cup coarse cane sugar, ¾ teaspoon 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 tablespoon unsalted butter, ¼ cup light brown sugar, 1 tablespoon granulated sugar, ½ cup all-purpose flour, ¾ teaspoon 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 powdered sugar, 1-2 tablespoon whole milk, 1 teaspoon 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.