Go Back

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
Cook Time 15 minutes
Total Time 35 minutes
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.