Peach Cobbler Cookies
These peach cookies marry two of my favorite desserts: classic peach cobbler and snickerdoodle cookies. But now, you don’t have to choose between the two!
Real peach chunks bake into jammy pockets, while cardamom adds a subtle floral note that pairs beautifully with cinnamon. The chewy centers and crisp edges make these cookies totally irresistible – perfect as a standalone treat or paired with a scoop of vanilla ice cream as a summer dessert.
If you’ve been wanting to incorporate peaches into your cookies but haven’t been impressed by some of the Italian peach cookies online, trust that these peach cobbler cookies will satisfy your fruit cobbler nostalgia with the added bonus of snickerdoodle coziness.
Love the idea of combining chewy cookies with other desserts? Then try these Key Lime Cookies and this Brookie Cookie recipe.
Why are they called “Peach Cobbler” Cookies?
Imagine your favorite peach cobbler transformed into a chewy, cinnamon-kissed cookie with crisp edges and a gooey peach center. That’s exactly what these peach cookies deliver.
Each bite combines juicy chopped peaches, a soft and chewy cookie dough, and an irresistible snickerdoodle-like cinnamon sugar topping! Perfect for peak peach season, these cookies capture summer’s essence while becoming an instant crowd-pleaser.
Ingredients needed to make peach cobbler cookies
- Unsalted butter: Softened for easy mixing. Salted butter works too – just omit added salt in the ingredients list.
- Sugar: A mix of granulated (for crisp edges) and brown sugar (for chewiness), plus extra for cinnamon-sugar sprinkles.
- Large eggs: Allow the eggs to reach room temperature for a smooth blending into the rest of the ingredients.
- Vanilla extract: For depth of flavor.
- All-purpose flour: Spoon and level to avoid dense cookies.
- Baking soda: Lifts the peach cookies for the perfect rise.
- Spices: Cardamom in the dough and cinnamon for the sugar sprinkle. Both of these spices add delicious warmth in these peach cobbler cookies.
- Salt: Balances flavors. Skip if using salted butter.
- Peaches: Use ripe (not mushy) and peeled peaches for maximum juiciness and flavor. Farmer’s market peaches would really shine here!
How do you make these peach cobbler cookies
Prep & Preheat:
- Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
Make the cookie dough:
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cardamom.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped peaches to distribute them evenly without overmixing.
Shape and sugar the cookies:
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- In a small bowl, mix together the cinnamon and sugar, then sprinkle generously over each dough ball for that classic snickerdoodle and cobbler flavor.
Bake & cool:
- Bake for 12–15 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely.
Serving
These peach cobbler cookies are the star of any summer spread! Pair them with Salted Watermelon with Honey Mint for a refreshing contrast, creamy Corn Slaw for crunch, and grilled chicken kebabs for a savory balance.
Don’t forget a scoop of Old-Fashioned Vanilla Ice Cream melting over these warm cookies for the ultimate summer dessert indulgence.
Sandy’s tips and substitutions:
- Storage: Keep leftover peach cookies in an airtight container in the fridge for 4-5 days to maintain freshness.
- Freeze: For longer storage, freeze the cooled cookies in a single layer before transferring to a freezer-safe bag or container – they’ll last for up to 3 months.
- Blanch peaches: To easily peel fresh peaches, blanch them in boiling water for 30 seconds, then shock them in ice water. The skins will slide right off.
- Canned or frozen peaches: No fresh peaches? Drained canned peaches or thawed frozen peaches work too (just pat them dry to avoid soggy cookies).
- Add-ins: Fold chopped pecans or walnuts into the dough for extra crunch or sprinkle them on top before baking.
- Extra flavor: A splash of almond extract enhances the peach flavor beautifully.
- Crumble topping: Swap the cinnamon sugar for a buttery crumble topping (mix flour, sugar, and cold butter) to amp up the cobbler vibes.
- Cobbler filling: For a decadent twist, stir cooled homemade peach cobbler filling into the dough instead of chopped peaches.
- Dairy-free: Use plant-based butter to make these cookies dairy-free without sacrificing texture.
- Gluten-free: While untested in this peach cookie recipe, a 1:1 gluten-free flour blend should work. Let me know your results if you try it!
- Fruity twists: Experiment with other fruits. My cherry compote, mixed berries, or even store-bought peach preserves would be great for variation.
- Uniform-sized cookies: A cookie scoop ensures uniform sized cookies that bake evenly. Aim for 2-tablespoon portions.
More peach summer dessert recipes you may want to try:
- Peach Blueberry Crisp
- Best Peach Tart
- Peach Buttermilk Cake
- Peach Dumplings Recipe
- Peach Chutney Pork Chops
Get the Recipe:
Peach Cobbler Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cardamom
- ½ tsp salt
- 2 cups fresh peaches, peeled and chopped
- 1 tbsp cinnamon
- 1 tbsp sugar
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together in a large bowl the butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cardamom.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped peaches.
- Drop spoonfuls of dough onto the baking sheet, spacing the dough about 2 inches apart.
- In a separate small bowl, mix together the 1 Tbsp cinnamon and 1 Tbsp of sugar. Use a whisk to mix.
- Sprinkle each cookie with the cinnamon sugar.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
