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.
Listen, ya girl may go by Grandbaby Cakes but just know my cookie game is undisputed. My peach cobbler cookies are on another level. Soft buttery cookies are topped with a peach cobbler filling, drizzled with sweet icing and sprinkled with a a cookie crumble making this the ultimate summertime treat. When you are craving some cobbler in a small package, this peach cobbler cookies recipe is the move boos!
Recipe from GC Assistant Lindsay Autry
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I realize that my website may be turning into the ultimate peach cobbler domain, but I think it might be necessary. These peach cobbler cookies are absolutely perfect. They have all the components we love in a classic cobbler but in a tiny package. The only warning I can give you is that you will definitely eat more than one of these for reals. At least three in one sitting if I’m being honest.
The Lowdown on These Peach Cobbler Cookies
Cuisine Inspiration: Southern remix
Primary Cooking Method: Baking
Dietary Info: Can be made vegan and gluten free with some substitutions
Key Flavor: Sweet, perfectly warm spiced peaches on a buttery chewy cookie base
Skill Level: Easy (No sweat fam!)
Cobbler Vibes in a Smaller Package
Sometimes you want some peach cobbler but you don’t want a big ole pan. These cookies are just the right size to give you your fix without overindulging.
Crowd Pleaser
If you have any cookouts or fun summer parties coming up, show up with a batch of these and make everyone a fan! I swear you will have everyone begging for the recipe!
Nostalgia in each bite
I adore peach cobbler because my Mississippi big mama made the best. I love having this recipe as a fresh twist on her classic when I need a little change from the original.
Ingredients Needed to Make Southern Peach Cookies
- Peaches: We use ripe peaches here during the summer but you can totally go with frozen here just thaw first. Just make sure your fresh peaches ain’t too mushy or too firm. Also keep the blemishes, bruises and wrinkles away!
- Sugars: I love the balance of granulated sugar along with the added molasses from brown sugar. It adds so much nuance boos. Plus confectioner’s sugar will create the perfect base for our smooth, sweet finishing glaze.
- Spices and Lemon: We need salt to balance the sweetness along with warm spices like ground cinnamon and nutmeg to add those cozy vibes. Also a squeeze of lemon brightens up all the flavors y’all.
- Thickener: Cornstarch and water are going to build a thicker more cohesive peach filling that will stay put in our cookie base.
- Butter: We use cold butter here to make a sturdy yet tender rich cookie dough.
- Eggs: These are gonna help bind our cookie dough together.
- Vanilla: We gotta add some aromatic depth of flavor boos!
- Peach Concentrate: I love this bomb ingredient for adding all that peach intensity.
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.
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!
How to Serve this Peach Cobbler Cookie Recipe
- Ice Cream: I’m telling you right now to serve these warm with a scoop of vanilla ice cream or coffee ice cream. You will get your whole life!
- Whipped Cream: Just a dollop of whipped cream will take these peach cookies up a notch.
- Caramel: Now I know these peach cookies are already super decadent but just a little drizzle of caramel sauce will make these so insane!
- Summer Cookout: After you finish serving up those rib tips, Southern potato salad, baked beans and fried corn, get into these peach cobbler cookies.
- Southern Summer Dinner: Now I can’t imagine a better soul food dinner than some smothered pork chops, candied sweet potatoes, butter beans, Jiffy cornbread and these served right at the end.
Recipe Substitutions
- Peaches: Fresh peaches are the move in the summer but you can most definitely use thawed frozen peaches or even drained canned peaches without the syrup.
- Brown Sugar: If you ain’t got brown sugar around, you can make homemade brown sugar with granulated sugar and molasses boos. Super easy!
- Cinnamon and Nutmeg: Keep it chill by using a pre-made apple pie or pumpkin pie spice instead.
- Confectioner’s Sugar: I get it if you don’t have this around. I run out all the time. Grab granulated sugar and a blender and make your own powdered sugar.
- Vanilla Extract: Use vanilla bean paste or scrape some vanilla from the pod. Or you can use almond extract instead for a different yet delish twist.
- Peach Concentrate: Now I know we going with a specialty ingredient but it is so bomb y’all. If you can’t locate it, grab peach nectar or use some water thinned peach jam or peach preserves instead.
Recipe Variations
- Gluten-Free: Replace your flour with a 1:1 ratio gluten-free baking flour blend. Just make sure it has xanthan gum in it. The texture might be slightly different but these cookies will still taste amazing.
- Vegan: Replace the butter with a plant based butter option. These will still taste so bomb.
- Swap the Peaches: You can use apples for this recipe in the fall and it will legit knock your Autumn socks off.
- Brown the Butter: I know this is an extra step but brown the butter then freeze before making the cookie batter. That batter will be poppin y’all!
- Cream Cheese it Up: Replace with this cream cheese frosting for a super indulgent twist.
Expert Tips and Tricks
- Get Ripe: Ain’t nothing like ripe peaches in this recipe boos! That flavor will pop and that sweetness will be off the hook.
- 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 super runny.
- Chilled Dough is Necessary: We need our dough to be super chill so that’s why we start with cold butter AND we pop the cookies into the fridge. These are two steps you cannot skip boos!
- 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.
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.
Frequently Asked Questions
Should I peel my peaches for these peach cookies?
Welp that’s definitely personal preference but I 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.
Favorite Peach Cobbler Flavored Desserts
- Southern Peach Cobbler
- Peach Cobbler Cinnamon Rolls
- Peach Cobbler Cheesecake
- Peach Cobbler Pound Cake
Peach Cobbler Cookies
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.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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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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!