Easy Homemade Irresistible Peach Cobbler Cookies — A Traditional, Healthy-ish Treat

Irresistible Peach Cobbler Cookies are one of those recipes that make a kitchen feel like summer — even in the middle of January. These cookies combine the warm, cozy flavor of peach cobbler with a soft, chewy cookie you can pop in the oven any weeknight. They’re perfect for a Sunday family meal, holiday dessert table, a backyard barbecue, or an after-school snack.

I’ve been making these since my grandma handed me a sticky recipe card with flour on the corners and a thumbprint of a peach jam smudge — and every batch brings me right back to long front-porch afternoons and the smell of vanilla and cinnamon in the house.

🧂 Ingredients:

• 2 cups (250 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, room temperature (or vegan butter for dairy-free)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed brown sugar
• 1 large egg (or 1 tbsp ground flax + 3 tbsp water for a flax “egg”)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional — brightens the peaches)
• 1 cup fresh peaches, finely diced (about 1 large peach) — or 3/4 cup thawed, drained frozen peaches
• 1 tbsp cornstarch (to keep peach juices from making the dough soggy)
• 1/2 cup rolled oats (old-fashioned) — gives that cobbler texture
• 1/4 cup chopped pecans or walnuts (optional)
• For topping: 2 tbsp granulated sugar + 1 tsp ground cinnamon (mix for a cinnamon-sugar dusting)

Yields: about 20–24 cookies depending on size.

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
2. Toss the diced peaches with the cornstarch and lemon juice in a small bowl; set aside for 5–10 minutes. This draws out a little juice and thickens it so your cookies don’t get soggy.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. In a large bowl, cream the butter and both sugars with an electric mixer until light and fluffy, about 2–3 minutes. Scrape down the sides.
5. Beat in the egg (or flax egg) and vanilla until combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix. Fold in the oats, nuts (if using), and the prepared peaches (drain any excess liquid first if needed).
7. Use a tablespoon or small cookie scoop to drop rounded portions of dough 2 inches apart on the prepared baking sheets. If the dough feels very soft, chill scooped dough balls on a tray for 15–30 minutes (this helps them keep shape).
8. Mix the cinnamon and sugar for topping, then gently sprinkle a little over each cookie before baking.
9. Bake for 12–15 minutes, or until the edges are slightly golden and centers are set. Rotate the pans halfway through if your oven browns unevenly.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Baking tips: If using very juicy peaches, press them lightly between paper towels before folding in. For a more pronounced cobbler taste, add 1/4 tsp ground nutmeg to the dough.

💡 Tips & Variations:

• Fresh vs. frozen vs. canned peaches: Fresh are best for texture and flavor. If using frozen, thaw and drain well; toss in cornstarch. For canned, drain thoroughly and pat dry.
• Vegan option: Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water). Use brown sugar that’s certified vegan if needed.
• Gluten-free: Replace flour with a 1:1 gluten-free baking flour blend and check texture — you may need an extra tablespoon of flour. Use certified GF oats.
• Low-carb/keto-ish swap: Use almond flour (reduce to 1 3/4 cups) and a sugar substitute like erythritol; replace oats with 1/3 cup crushed walnuts or coconut flakes. Note: peaches add natural carbs; consider using fewer peaches or a small amount of freeze-dried peach powder for flavor.
• Higher-protein: Stir in 1/4 cup vanilla whey or plant-based protein powder (reduce flour by the same amount) and add an extra tbsp milk if dough seems dry.
• Add-ins: A spoonful of cream cheese swirled into each dough ball before baking makes them extra decadent (chill before baking). You can also fold in 1/4 cup dried cranberries for a tangy contrast.
• Serving ideas: Warm with a scoop of vanilla ice cream to mimic classic cobbler. Great with afternoon coffee or a glass of cold milk. These also make a lovely brunch treat with yogurt.
• Storing leftovers: Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 7 days. Freeze baked cookies in a freezer bag for up to 3 months. You can also freeze shaped dough balls on a tray, then transfer to a bag — bake from frozen, adding 2–3 minutes to the time.

🩺 Health & Lifestyle Tie-in (Optional):
Peaches bring vitamin C and fiber to the plate, while oats add heart-healthy beta-glucan. Swapping a portion of butter for applesauce (not included in the base recipe) or using almond flour can reduce saturated fat and bump up healthy fats. Small choices like baking at home let you control sugar and portions — that’s a simple way to support long-term health and, yes, even save on healthcare costs by promoting healthier habits. Plus, baking at home often costs less than buying fancy bakery treats, which adds up in your wallet too.

❤️ Conclusion:
If you try these Irresistible Peach Cobbler Cookies, I’d love to hear how they turned out — drop a comment below, tell me about your tweaks, or tag me on Instagram so I can see your warm, sticky-good creations. Happy baking — may your kitchen smell like summer and your first bite feel like coming home.

Bonus: If you bake often, a good cookie scoop and a silicone baking mat are two tools I recommend — they make life so much easier (and yes, I sometimes link to favorites in the recipe notes if you’re shopping).

Irresistible Peach Cobbler Cookies

These cookies combine the warm, cozy flavor of peach cobbler with a soft, chewy texture, perfect for any occasion from family meals to after-school snacks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, room temperature or vegan butter for dairy-free
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg or 1 tbsp ground flax + 3 tbsp water for a flax 'egg'
• 1 tsp vanilla extract
• 1 tbsp lemon juice optional — brightens the peaches

Filling Ingredients

• 1 cup fresh peaches, finely diced about 1 large peach; or 3/4 cup thawed, drained frozen peaches
• 1 tbsp cornstarch to keep peach juices from making the dough soggy
• 1/2 cup rolled oats (old-fashioned) gives that cobbler texture
• 1/4 cup chopped pecans or walnuts optional

Topping

• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
2. Toss the diced peaches with the cornstarch and lemon juice in a small bowl; set aside for 5–10 minutes.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. In a large bowl, cream the butter and both sugars with an electric mixer until light and fluffy, about 2–3 minutes.
5. Beat in the egg (or flax egg) and vanilla until combined.

Mixing and Baking

1. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
2. Fold in the oats, nuts (if using), and the prepared peaches.
3. Use a tablespoon or small cookie scoop to drop rounded portions of dough 2 inches apart on the prepared baking sheets.
4. If the dough feels very soft, chill scooped dough balls on a tray for 15–30 minutes.
5. Mix the cinnamon and sugar for topping, then gently sprinkle a little over each cookie before baking.
6. Bake for 12–15 minutes, or until the edges are slightly golden and centers are set.
7. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If using very juicy peaches, press them lightly between paper towels before folding in. For a more pronounced cobbler taste, add 1/4 tsp ground nutmeg to the dough. Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 7 days. Freeze baked cookies for up to 3 months.