Peach Cobbler Cookies are a delightful twist on the classic Southern dessert. These soft, chewy cookies are bursting with juicy peaches, warm cinnamon, and a hint of vanilla. With a buttery crumble topping, they capture all the comforting flavors of peach cobbler in a handheld treat. Perfect for summer gatherings or a cozy treat any time of year!
Why You’ll Love This Recipe
- Peachy Perfection: Fresh or canned peaches bring a burst of fruity flavor to every bite.
- Cobblery Goodness: The buttery crumble topping adds a nostalgic cobbler-like crunch.
- Easy to Make: Simple ingredients and straightforward steps make this a stress-free recipe.
- Year-Round Treat: Use fresh peaches in the summer or canned/frozen peaches in cooler months.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Diced fresh peaches (or canned peaches, drained and chopped)
For the Crumble Topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter, cold and cubed
Optional: Powdered sugar glaze (powdered sugar mixed with a splash of milk or cream).
Directions
- Prepare the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Crumble Topping:
- In a small bowl, mix flour, brown sugar, and cinnamon.
- Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- Cream the Butter and Sugars:
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Combine Wet Ingredients:
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Add the Dry Ingredients:
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the Peaches:
- Gently fold in the diced peaches, being careful not to overmix.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle the crumble topping over each cookie.
- Bake:
- Bake for 12-14 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Glaze:
- Drizzle a powdered sugar glaze over the cooled cookies for extra sweetness.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 30 minutes
Variations
- Spiced Up: Add a pinch of nutmeg or ground ginger for more warmth.
- Nutty Addition: Fold in chopped pecans or almonds for extra crunch.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
- Dried Fruit: Swap fresh peaches for dried peaches or apricots for a chewier texture.
Storage/Reheating
- Room Temperature: Store the cookies in an airtight container for up to 3 days.
- Refrigeration: Keep in the refrigerator for up to 5 days to preserve freshness.
- Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I use canned peaches?
Yes! Drain canned peaches thoroughly and chop them into small pieces before adding them to the dough.
2. Can I make the dough ahead of time?
Absolutely. Refrigerate the dough for up to 24 hours before baking.
3. What’s the best way to dice fresh peaches?
Peel the peaches, remove the pit, and chop them into small, even-sized cubes.
4. How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking to help the cookies hold their shape.
5. Can I skip the crumble topping?
Yes, but the crumble adds a delightful cobbler-like texture and flavor.
6. Can I freeze the dough?
Yes, freeze the cookie dough in portioned scoops on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
7. Are these cookies soft or crispy?
These cookies are soft and chewy, with a slightly crisp edge.
8. Can I make these cookies vegan?
Substitute butter with a plant-based alternative and use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) in place of the egg.
9. Do I need to peel the peaches?
Peeling is optional, but removing the skin creates a smoother texture in the cookies.
10. Can I use frozen peaches?
Yes, thaw frozen peaches, drain excess liquid, and dice before using.
Conclusion
Peach Cobbler Cookies are a delightful treat that combines the best of two worlds: the fruity, spiced goodness of peach cobbler and the convenience of a cookie. With their soft texture, juicy peaches, and buttery crumble topping, these cookies are perfect for any occasion. Whip up a batch today and enjoy the comforting flavors of peach cobbler in a portable form!
Print
Peach Cobbler Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18–20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These peach cobbler cookies are a soft, chewy treat inspired by the classic dessert. Made with juicy peaches, warm spices, and a hint of buttery crumble, they’re perfect for summer gatherings or as a sweet indulgence any time of year.
Ingredients
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 cup diced fresh peaches (or canned peaches, drained and patted dry)
For the Crumb Topping:
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, cold and cubed
- 1/4 tsp ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the Crumb Topping:
- In a small bowl, mix the flour, sugar, and cinnamon. Add the cold butter and use a fork or your fingers to combine until the mixture resembles coarse crumbs. Set aside.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced peaches.
- Shape and Top the Cookies:
- Scoop the dough into 1 1/2-inch balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Lightly press each cookie down and sprinkle with a bit of the crumb topping.
- Bake:
- Bake for 12–15 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will set as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- Serve:
- Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Notes
- For even more peach flavor, add 1/2 tsp almond extract to the dough.
- If using canned peaches, make sure they are well-drained and patted dry to prevent excess moisture.
- These cookies can be frozen for up to 2 months—just thaw at room temperature before serving.