If you’re looking for a nostalgic treat that captures the very essence of summer in each bite, Peach Cobbler Cookies bring together all the warmth and comfort of the classic dessert in a perfectly portable, chewy cookie form. The combination of sweet peaches, a hint of cinnamon, and the playful touch of graham cracker crumble will have you coming back for seconds (and probably thirds). Peach Cobbler Cookies are a brilliant way to celebrate juicy seasonal fruit or simply bring a touch of sunshine to your day, any time of year.

Peach Cobbler Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe adds a layer of flavor or texture that transforms ordinary cookies into something reminiscent of your favorite cobbler. Each step is simple, but together they create something magical. Here’s what goes into these irresistible Peach Cobbler Cookies and why each part matters:

Unsalted butter (½ cup, softened): The real foundation of soft, chewy cookies—be sure it’s at room temperature for smooth mixing.
Granulated sugar (½ cup): Adds sweetness and helps the cookies brown beautifully while baking.
Brown sugar (½ cup): Adds a deep caramel note and extra moisture for perfect chewiness.
Large egg (1): Binds everything together for that classic cookie structure.
Vanilla extract (1 teaspoon): Brings lovely warmth and enhances all the other flavors.
All-purpose flour (1½ cups): The framework that holds our cookies together—don’t pack your flour when measuring for tender results.
Baking soda (½ teaspoon): Gives the cookies just the right lift so they don’t end up too dense.
Baking powder (½ teaspoon): Helps create a light, tender crumb, supporting the peaches’ texture.
Ground cinnamon (½ teaspoon): Gives these cookies that classic cobbler coziness.
Salt (¼ teaspoon): A pinch brings balance and enhances every other flavor.
Fresh or canned peaches, finely diced (1 cup): The highlight—make sure they’re well-drained and patted dry for perfect texture.
White chocolate chips (½ cup, optional): Lend a sweet creaminess that plays beautifully with the fruit, but they’re optional if you want to keep it classic.
Crushed graham crackers (½ cup, optional topping): Sprinkling these on top gives the cookies that signature cobbler crunch!

How to Make Peach Cobbler Cookies

Step 1: Prepare Your Baking Sheets

Preheat your oven to 350°F and line two baking sheets with parchment paper. This step is small but mighty—it prevents sticking and ensures your Peach Cobbler Cookies bake up with golden bottoms and clean edges every single time.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter together with the granulated sugar and brown sugar. You’re looking for a light, fluffy texture—this is where that irresistible chewy cookie magic begins. Take a minute or two for this step; the better creamed, the better the cookie.

Step 3: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract, beating just until everything is fully incorporated. This brings richness and those wonderful bakery aromas you just can’t fake.

Step 4: Whisk Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Whisking these together ensures even distribution, so each Peach Cobbler Cookie gets the full flavor treatment in every bite.

Step 5: Combine Wet and Dry

Gradually add your dry mixture into the butter and sugar bowl. Stir just until a soft dough forms—overmixing can make cookies tough rather than tender.

Step 6: Fold in Peaches and (Optional) White Chocolate

Gently fold in the finely diced peaches and, if you’re feeling indulgent, a handful of white chocolate chips. Be careful not to overwork the dough; you want those peach bits to stay intact so each cookie gets gorgeous pops of fruit.

Step 7: Scoop and Top

Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches in between for spreading. Finish with a sprinkle of crushed graham crackers if you want that signature cobbler topping effect.

Step 8: Bake to Perfection

Bake for 11 to 13 minutes, keeping a close eye—the edges should turn light golden while the centers look just set. Don’t overbake! Let your cookies cool on the sheets for 5 minutes before transferring them to a wire rack. This resting time lets them firm up without drying out.

How to Serve Peach Cobbler Cookies

Garnishes

Add a sweet dusting of powdered sugar after cooling, or a drizzle of simple vanilla glaze for extra indulgence. For those who love a little crunch, another pinch of graham cracker crumbs on top brings them closer to the heart of a true peach cobbler.

Side Dishes

These are delightful on their own, but if you want to go all-in on comfort, pair Peach Cobbler Cookies with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For brunch, serve alongside a bowl of mixed summer berries and a hot mug of coffee or sweet tea.

Creative Ways to Present

Try turning your cookies into ice cream sandwiches—nestle a spoonful of peach or vanilla ice cream between two cookies. Stack them high on a rustic cake stand, or wrap each one in wax paper and tie with twine for the ultimate picnic or party favor. They’re also fabulous as part of a dessert board featuring fresh fruit, mini muffins, and chocolate bark.

Make Ahead and Storage

Storing Leftovers

To keep your Peach Cobbler Cookies soft and full of flavor, store them in an airtight container at room temperature for up to three days. Slip a slice of bread in with the cookies to help maintain their pillowy softness if your kitchen air is especially dry.

Freezing

Want to save some for another day? Freeze the cooled cookies in a single layer on a sheet pan, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months—just thaw at room temperature when you need a little taste of sunshine on demand.

Reheating

If you love the warm, just-baked feel, pop your Peach Cobbler Cookies in a 300°F oven for 3 to 5 minutes, or microwave for just 10 seconds. The fruit and white chocolate will turn gooey again, mimicking those fresh-from-the-oven vibes.

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! Just make sure to thaw and pat them very dry before chopping; excess moisture can make the cookies overly soft or even soggy. The flavor remains stellar, and it’s a great way to enjoy Peach Cobbler Cookies year-round.

What’s the best way to chop peaches for cookies?

A fine dice works best—think small, pea-sized pieces. This distributes juicy bursts of flavor throughout each cookie without making the dough too wet or causing uneven baking.

Can I make Peach Cobbler Cookies gluten-free?

Yes! Substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. Just be sure your graham crackers (if using) are gluten-free as well.

How do I know when the cookies are done baking?

Look for light golden edges but centers that still look soft and slightly underbaked. They’ll finish setting up as they cool on the baking sheet, giving that perfect chewy-gooey combo.

Do these cookies travel well for potlucks or picnics?

They sure do! Stack Peach Cobbler Cookies between layers of parchment paper in a sturdy container, and they’ll hold up beautifully for picnics, road trips, or sharing with friends.

Final Thoughts

There’s something irresistible about the way Peach Cobbler Cookies bring together bold fruit flavors, just the right touch of spice, and classic homemade comfort. Whether you’re sharing them at a gathering or sneaking a couple with your morning coffee, you truly can’t go wrong. Take a bit of time to whip up a batch—you’ll fall in love at first bite!

Peach Cobbler Cookies Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Non-Vegetarian

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Description

These Peach Cobbler Cookies are a delightful twist on the classic dessert, combining the flavors of peach cobbler in a soft, chewy cookie. Perfect for summer gatherings or a sweet treat any time of year.

Ingredients

Scale

Cookie Dough:

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

Add-Ins:

1 cup finely diced fresh or canned peaches (well-drained if canned)
½ cup white chocolate chips (optional)
½ cup crushed graham crackers (optional topping)

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Instructions

Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Add Peaches and Chips: Gently fold in the diced peaches and white chocolate chips, if using.
Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Sprinkle with crushed graham crackers, if desired. Bake for 11–13 minutes or until the edges are lightly golden and the centers are set.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure peaches are well drained and patted dry to prevent excess moisture in the cookies.
Best enjoyed the same day but can be stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American