I realize that my website may be turning into the ultimate peach cobbler domain, but I think it’s necessary. These peach cobbler cookies are on another level. They have all the components we love in a classic cobbler but in a tiny package. The cookies are buttery and soft, the peach filling is sweet and spiced and the icing and crumble balance it all. Thank you to my assistant Lindsay for testing this recipe until it was perfect.
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How to Make Peach Cobbler Cookies
Step 1: Make the Peach Filling
- Toss your peaches into a medium saucepan along with the sugar, cinnamon, nutmeg, salt and lemon juice.
- Get it heating over medium and let it cook for about 10 minutes.
- Mix the cornstarch and water together in a small bowl and add to the peaches. Let those peaches come to a boil.
- Once they thicken up, remove from the heat and cool down.
Step 2: Get that Cookie Dough Started
- Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl then slide to the side.
- Now let’s get that stand mixer going. Add your paddle attachment and get some cold (yep I said cold) butter in the bowl.
- Add the sugars and beat for about 2 minutes.
- Turn the mixer down and add in your eggs and vanilla. Scrape down the bowl if ya need to.
Step 3: Add Dry Ingredients and Chill
- Finally add in those dry ingredients on low speed.
- Scoop your cookie dough to create 12 cookies. Add your thumb in the center to create a nice well for our peach filling. Chill in the fridge while you preheat the oven.
- Bake for about 12-15 minutes at 375 then let cool.
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Step 4: Assemble and Get at it!
- Whisk up all the glaze ingredients until smooth.
- Then take one of your cooled cookies and crumble into smaller bits for garnish.
- Spoon some cooled peach filling into the thumbprint of each cookie.
- Give it a drizzle of icing then sprinkle with some cookie crumble on top. Give another drizzle of icing on top of each cookie and get at it!
Peach Cobbler Cookies Recipe
These peach cobbler cookies are so legit! Imagine spiced sweetened Southern peach cobbler filling added to a buttery cookie base before being drizzled with vanilla icing and sprinkled with a cookie crumble.
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Servings: 11 servings
Equipment
- Baking Sheets
Ingredients
For the Peach Topping
- 3 cups fresh peaches peeled and sliced (can also be chopped if you want smaller pieces)
- 1/3 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of kosher salt
- 1 tsp fresh lemon juice
- 1 1/2 tsp cornstarch
- 1 tbsp water
For the Cookie Dough
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup butter cold, cut into small pieces
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs cold
- 2 tsp vanilla extract
For the Glaze
- 1 1/2 cup confectioner's sugar
- 1 1/2 tsp vanilla extract
- 4 drops peach concentrate
- 2 tbsp water
Instructions
For the Peach Topping
- Add peaches to a medium saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Heat over medium heat and cook until peaches reduce in size and the liquid thickens, about 10 minutes.
- In a small bowl, mix together cornstarch and water to create a slurry, then stir into the peaches and let come to a boil. Stir and cook for an additional 2 minutes. Remove from the heat and let cool to room temperature. Set aside until ready for use.
For the Cookies
- Line two sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of your stand mixer fitted with paddle attachment, mix the cold butter on medium high speed until it comes mostly together as a large clump around the paddle, about 1 minute. Add in both sugars and beat for an additional 2 minutes.
- Reduce speed to low and add eggs and vanilla extract. Scrape down sides and bottom of bowl. Slowly add in flour mixture, mixing until flour is incorporated.
- Using a #16 scoop (4 tablespoons), scoop out 12 cookies and evenly space 6 cookies on each prepared sheet pan. Gently press your thumb into the center of each cookie making sure not to go down too far, just going halfway down and wiggle around to create a wide well.
- Place pans in the refrigerator to chill for 30-35 minutes.
- Preheat oven to 375F. Bake cookies until light golden brown, about 12-15 minutes. (Do not overbake. The dough will look slightly under baked in the center, where your thumbprint is, but will continue to set up as it cools.)
- Cool slightly on a wire rack, about 5 minutes.
For the Glaze and Assembly
- Whisk together glaze ingredients in a small bowl until smooth.
- Take one cookie and crumble into small bits.
- Spoon about 1 ½ tablespoon cooled peach topping into the thumbprint of each cookie.
- Drizzle with glaze and sprinkle with cookie crumble, then finish with another small drizzle and enjoy! Best served immediately after assembling.
Notes
How to Store
- Room Temp: These cookies can be stored in an airtight container in a cool spot for up to 2 days.
- Fridge: If you have any left (I honestly don’t believe you will), pop in an airtight container in the fridge for up to 5 days.
- Freezer: You will need to freeze these in a single layer on a baking sheet for about an hour then you can pop in a container stacked. They will last for up to 3 months. Let them sit at room temp to thaw them.
Nutrition
Calories: 488kcal | Carbohydrates: 78g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 483mg | Potassium: 129mg | Fiber: 2g | Sugar: 50g | Vitamin A: 697IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg
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Recipe Tips
- G0 Ripe: Ripe peaches will pop the sweetness and make these so much better.
- Thicken Up: We need our peach filling to be stiff enough to stay put in our cookie base. The cornstarch and simmering action will help with that. If it’s too loose, it will be runny.
- Chilled Dough is Necessary: That’s why we start with cold butter AND we pop the dough into the fridge. Don’t skip these 2 steps.
- Scoop Even: Using a #16 scoop will help you keep all your peach cookies the exact same size. This way they will all bake and brown evenly too!
- Chill Out: Don’t start glazing up these cookies until they have cooled down or the icing will melt right off.
Recipe Help
Should I peel my peaches for these peach cookies?
I definitely would boos. It will create a smoother less tough texture for your filling.
Can I make these cookies ahead?
For sure boos! You can make the different components like the dough and the filling a few days ahead. Just store the dough in the fridge until you are ready to get baking! Store the filling in the fridge and bring back to room temp before adding to your baked cookie bases.
Help! My peach cobbler cookie dough seems dry!
No worries y’all. Just add a little milk to the dough until it becomes a texture you feel good about. Just don’t overdo it or these cookies will spread and not set up to hold the peach filling boos.
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These cookies are absolute top tier! I made them to give away as gifts and instantly regretted it because after giving them away i only had one for myself. This is a recipe that i will keep and try again. SO GOOD!!
Awe, thanks doll!! So glad to hear that you liked them!
These cookies look super delicious and they look so aesthetically Pleasing! I cant wait to make these, thank you for sharing this recipe!