When you crave a dessert that blends the cozy charm of peach cobbler with the chewy joy of cookies, these peach cobbler cookies deliver beyond expectations. They’re soft, buttery, and filled with gooey peachy goodness that bursts with every bite. Perfect for family gatherings, tea time, or late night sweet cravings these are the cookies you’ll want on repeat.
As a chef, I’ve always believed the best desserts are the ones that bring together memories and flavor. These cookies remind me of warm cobblers cooling on the windowsill, but with the portability and crunch of a fresh baked cookie.
Why You’ll Love These Peach Cobbler Cookies
- 🍑 Gooey peach center – Sweet and sticky, just like the cobbler filling.
- 🍪 Perfectly soft and chewy cookie texture.
- 🌿 Simple pantry ingredients – No fancy tools required!
- 🎉 Party friendly and freezer friendly too.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup (226g) |
| Granulated sugar | 1½ cups (300g) |
| Brown sugar | ½ cup (100g) |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| All purpose flour | 2¾ cups (345g) |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Canned or fresh diced peaches | ¾ cup (drained if canned) |
| Cinnamon + sugar (for topping) | 2 tbsp mix |
“Peach cobbler flavor meets cookie form – buttery, fruity, and impossible to resist.”
Chef’s Notes Before You Start
- Drain peaches well if using canned – too much moisture will affect the cookie structure.
- For added texture, you can fold in crushed graham crackers.
- Use a cookie scoop for even size and gooey centers.
These cookies work great year round, but I especially love baking them in late summer when peaches are at their peak. That fresh citrusy bite complements the butter and cinnamon so well. You’ll be amazed how fast these disappear from the table!
Helpful Recipe Pairings
- Pair with a glass of homemade sweet milk bread for a comforting snack combo.
- Use leftovers to crumble into a vanilla overnight oats bowl!
- Turn them into dessert sliders with a scoop of no churn strawberry ice cream.
Step by Step to Make Irresistible Peach Cobbler Cookies
1: Cream the Butter and Sugars
- In a large mixing bowl, beat 1 cup softened unsalted butter, 1½ cups granulated sugar, and ½ cup brown sugar together until light and fluffy. This takes about 2-3 minutes with a hand or stand mixer.
2: Add the Eggs and Vanilla
- Add in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 tsp vanilla extract and beat again until fully incorporated.
3: Combine the Dry Ingredients
- In a separate bowl, whisk together 2¾ cups all purpose flour, 1 tsp baking soda, and ½ tsp salt.
- Gradually add the dry mixture into the wet ingredients, stirring just until combined. Do not overmix.
4: Fold in the Peaches
- Gently fold in ¾ cup diced peaches (drained well if using canned). The dough will be soft but manageable.
- Optional: Chill dough for 30 minutes to make it easier to handle.
5: Shape and Prepare for Baking
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough using a cookie scoop or spoon and roll into balls (about 2 tablespoons per cookie).
- Place on baking sheets, spaced about 2 inches apart.
- Sprinkle each cookie with a mix of cinnamon and sugar for a sweet cobbler topping effect.
6: Bake to Perfection
- Bake for 10-12 minutes or until edges are golden and the centers look set but soft.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
“If the aroma of cinnamon peach cookies doesn’t pull everyone into the kitchen, the golden gooey center absolutely will.”
Chef’s Tips for Extra Gooey Goodness
- If you want a lava like center, press a small cube of peach jam or jelly into the center of the cookie dough ball before baking and wrap the dough around it.
- For crispier edges, flatten each dough ball slightly before baking.
- These freeze beautifully store baked cookies in an airtight container and freeze for up to 2 months.
Once cooled, they’re perfect for dessert platters or lunchbox treats. And trust me pairing them with fudgy chocolate brownies makes one unforgettable duo!
How to Store, Serve, and Customize Peach Cobbler Cookies
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for 1 week or freeze up to 2 months.
- Serving Idea: Warm slightly and serve with a scoop of vanilla ice cream. The center turns extra gooey, just like a mini cobbler.
- Optional Add Ins: Add chopped pecans, white chocolate chips, or even a touch of nutmeg to deepen the flavor profile.
- Make Ahead: The dough can be made 2 days in advance and stored in the fridge until ready to bake.
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes! Just drain canned peaches well or thaw and pat dry frozen ones to avoid extra moisture in the dough.
Do these cookies spread in the oven?
They spread slightly. For a thicker, bakery style cookie, chill the dough before baking.
Can I make these gluten free?
Absolutely substitute all purpose flour with a 1:1 gluten free baking blend.
How do I get that gooey peach filling?
Stuff each dough ball with peach preserves or jam for an oozing cobbler style center.
Do I need to peel the peaches?
Not necessary! If you’re using fresh peaches, leave the skins on for texture and color.
Try These Next!
- Make it a southern spread with our Cheesy Mashed Potato Puffs.
- Pair it with Fluffy Vanilla Muffins for brunch trays.
- For another fruity treat, try the Lemon Crinkle Cookies.
- Make a cozy combo with our Soft Texas Roadhouse Rolls.
- Or serve alongside a warm slice of Super Moist Orange Cake.
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