Peach Cobbler Cookies

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The perfect combination of crispy cinnamon cookie and sweet, juicy sautéed peaches topped with a brown sugar crumble. All the flavors of a Peach Cobbler rolled up and made into a cookie.

Every June, when peach season rolls around, we pile into the car and head to our local peach farm. There is nothing like eating a ripe peach right off the tree. It’s super sweet and juicy and has tons of flavor that you just can’t find in store bought peaches.

We are definitely a “ you pick “ family. Whether it be strawberries, blueberries, apples or peaches, we always enjoy going to our local farm to partake in a day of picking our own produce. We do it not only because the fruit is delicious but also because my family loves it. We have created so many memories from our many trips to a farm to do some picking. Even now, my kids are mostly all grown up but they still enjoy a day at the farm. It’s when everyone puts down their phones and just spends time together. No distractions, just quality time spent together.

On our way home from this very memorable day, I looked over at our abundant load of peaches and started to think of some recipes that I could incorporate the peaches into. Now, normally I would make a crisp or cobbler but this time I wanted to do something a bit different. That’s when the idea of the Peach Cobbler Cookie came about. It has all the great flavors of a Peach Cobbler all rolled up into a delicious cookie. Well, I must say, they were a big hit.

Other Peach Recipes

Why You Will Love These Cookies

  • Texture: The texture of these cookies is perfect. The cookie itself has a soft chewy center while the edges are crispy. Then the cookie is topped with soft sautéed peaches and sprinkled with a brown sugar cinnamon crumble for a little extra crunch.
  • Taste: If you like peach cobble, then you will love these. Between the cinnamon spiced cookie, the soft juicy peaches and the sweet brown sugar crumble you will thick you are eating a cobbler except its in a cookie form.

Tips For Making These Cookies

  • Preparing: Since the peaches have to completely cool before putting them on the cookies. It is best to prepare them ahead of time. I like to do them the day before so that they are completely cooled. You can also prepare the crumble topping ahead of time, just store it in a air tight container until ready to use
  • Assembly: Do not assemble your cookies until you are ready to serve them. If you assemble the cookies in advance they will absorb the liquid from the peaches and become soft.
  • Peaches: You want to pick peaches that are ripe but still slightly firm. This will allow them to stay together when they are cooked. If the peaches are not ripe enough, just leave them on the counter to ripen for a day or two before using. When ready to use, just peel and dice into small pieces.
  • Scooping The Cookies: I find that the best way to scoop out the cookie dough is by using an ice cream scoop. This will guarantee that all your cookies are uniform in size.
Peach Cobbler Cookies
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Peach Cobbler Cookies

Recipe by BrendaCourse: DessertDifficulty: Medium

These cookies are perfectly soft in the center while crispy around the edges, then topped with juicy sautéed peaches and a sweet brown sugar crumble topping. The perfect summer treat.

Ingredients

  • For The Peaches:

  • 3 Cups Peaches, peeled and chopped

  • 2 Tablespoons granulated sugar

  • 2 Tablespoon brown sugar

  • 1 Teaspoon ground cinnamon

  • 1 Tablespoon fresh squeezed lemon juice

  • 1 Tablespoon cornstarch.

  • For The Cookies:

  • 1 1/2 Cup all purpose flour

  • 1/2 Teaspoon baking powder

  • 1/2 Teaspoon baking soda

  • 1/4 Teaspoon salt

  • 1/2 Cup (1 stick) unsalted butter, at room temperature

  • 1/2 Cup granulated sugar

  • 1/4 Cup brown sugar

  • 1 1/2 Teaspoon pure vanilla extract

  • 1 Teaspoon ground cinnamon

  • 1/4 Teaspoon ground nutmeg

  • 1 Egg

  • For The Crumble Topping:

  • 1/2 Cup all purpose flour

  • 2 Tablespoons brown sugar

  • 1 Tablespoon granulated sugar

  • 1/2 Teaspoon ground cinnamon

  • 3 Tablespoons unsalted butter, melted

  • For The Glaze:

  • 1/4 Cup powdered sugar

  • 1/4 Teaspoon pure vanilla extract

  • 2 Teaspoons milk

Directions

  • To make the peaches, place the diced peaches, granulated sugar, brown sugar, lemon juice and cinnamon in a medium saucepan over medium heat. Cook 5 minutes or until the peaches start to release their juices. Remove 2 tablespoons of peach juice from the pan and place in a small bowl along with the cornstarch. Whisk together to form a slurry. Pour the slurry into the peaches and stir to combine. Continue cooking until thickened. Remove from heat and allow to cool completely. Peaches can be made up to a day in advance and stored in the refrigerator until ready to use.
  • To make the cookies to a medium bowl whisk together the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt until combined, then set to the side.
  • Place the softened butter, granulated sugar and brown sugar in a large bowl. Using a hand mixer, beat until creamy. Add the egg and vanilla extract and continue mixing until combined. Pour in the dry ingredients and mix on low speed until combined. Chill dough in the refrigerator for 30 minutes.
  • Remove dough from the refrigerator. Scoop out balls of dough with a medium ice cream scoop roll the dough between the palms of your hands to form a smooth ball and place them on a parchment lined baking sheet. Return cookie balls to the refrigerator and chill for 1 to 2 hours or up to 2 days if preparing ahead of time.
  • While cookie balls are chilling, prepare the crumble topping. Preheat the oven to 350º. Line a baking sheet with parchment paper and set to the side. Melt butter in a microwave safe bowl and set to the side. To a small mixing bowl, add the flour, brown sugar, granulated sugar and cinnamon and whisk to combine. Pour in the melted butter and stir with a fork until a crumble forms. Pour the crumble onto the prepared baking sheet and spread to form a single layer. Place in the preheated oven and bake for 12 minutes or until crumbs have turned golden brown in color. Remove from heat and place to the side to cool.
  • To bake the cookies, keep the oven at 350º, line a baking sheet with parchment paper and set to the side. Remove the dough balls from the refrigerator. Place 6 balls on the baking sheet 2” apart. Place in the preheated oven and bake for 12 to 13 minutes or until edges are set to the touch and centers are puffed. Remove from the oven. Using a large mug, place it upside down over a cookie and swirl it several times around the cookie to form perfectly round cookies, then using the back of a tablespoon measuring spoon, press an indent into the center of each cookie. Place cookies on the side to cool completely. Repeat with the remaining cookies until done.
  • To assemble the cookies, place a spoonful of prepared peaches in the center of each cookie then top with a spoonful of crumble.
  • If using the drizzle, place powdered sugar in a small bowl along with the vanilla and milk. Whisk until smooth. Drizzle the top of each cookie then serve.
  • Enjoy.