Peach Cobbler Cookies
Peach Cobbler Cookies are the perfect handheld mashup of warm, spiced peach cobbler and buttery cookies. With juicy peach chunks, cinnamon, and a crumb topping, these cookies are packed with summer flavor in every bite.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Spoon or scoop
- Knife
- Cutting board
Ingredients
For the cookies:
- 2¼ cups all-purpose flour
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 cup butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1½ cups diced peaches fresh, frozen, or well-drained canned
For the crumb topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 3 tablespoons cold butter
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet mixture and mix just until combined.
- Gently fold in the peach pieces (tossed in flour to prevent sinking).
- In a small bowl, prepare crumb topping: cut cold butter into flour, brown sugar, and cinnamon until mixture resembles coarse crumbs.
- Scoop cookie dough onto prepared baking sheets. Sprinkle each cookie with a spoonful of crumb topping.
- Bake for 12–14 minutes, or until edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Store in an airtight container for up to 1 week.
Notes
For extra peach flavor, add ¼ tsp peach extract.
Chill dough for 30 minutes if cookies spread too much.
Pat peach chunks dry with paper towels to avoid soggy bottoms.
Cookies improve after sitting a day—flavor develops beautifully.