Peach Cobbler Cookies
The aroma of Peach Cobbler Cookies, warm from the oven, brings me back to the nostalgic days of picking summer peaches with my family. We always made peach cobbler, or batches of Peach Cobbler Cookies, with buttery chunks of peaches, cinnamon, and vanilla. Baked to perfection, they are best eaten right out of the oven!
Picking summer peaches brings me back to those cherished days with my mom and sisters, on grandma’s farm, carrying baskets full back to her kitchen. The combo of peach cobbler and cinnamon-y snickerdoodle cookies is what this recipe is about today!
Peach Cobbler Cookies
They are best served warm–oh so good! And devoured at every party!
Read more: Peach Cobbler Cookies
Peach Cobbler Cookies not only hold a special place in my heart, but they are also incredibly easy to make. Whether you’re bringing a treat to a family gathering, a summer potluck, or enjoying them on your porch with a cup of coffee, these cookies are the perfect choice!
The added cardamom is a reat treat. But you can always leave this out and just add cinnamon.
Why I love this recipe
- Peach Cobbler Cookies are easy to make, great for all skill levels in the kitchen!
- Enjoy them on their own, or with a scoop of ice cream or whipped cream.
- No fresh peaches? Use canned peaches for a convenient, year-round option.
- I love the combo of peach cobbler and Snickerdoodle cookies!
Gather these ingredients
- Unsalted butter, softened
- Granulated sugar
- Brown Sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Cardamom
- Salt
- Fresh peaches, peeled and chopped
- Cinnamon
- Sugar
How to make Peach Cobbler Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together in a large bowl the unsalted butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together (in a separate bowl) the flour, baking soda, salt, and cardamom.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped and skinned peaches.
- Drop spoonfuls of dough onto the baking sheet, spacing the dough about 2 inches apart.
- Mix together (in a separate bowl) 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.
- Transfer the cookies to a wire rack to cool completely.
- Enjoy! Makes 24 cookies.
Tips & substitutions
- Blanch peaches in boiling water for 30 seconds, then plunge into ice water to easily remove the skins.
- Substitute with canned peaches; just drain and pat them dry to remove excess moisture.
- Mix in chopped pecans or walnuts with the dough, or sprinkle on top before baking.
- Optional to add almond extract (it’s really good!)
- Totally freezeable!
Serving suggestions
Peach Cobbler Cookies are perfect to bring to a summer potluck, with Salted Watermelon with Honey Mint, Corn Slaw, chicken kebabs, and my favorite Old-Fashioned Homemade Vanilla Ice Cream. It’s the ultimate summer dinner menu!
Storage
Store any leftover cookies in an airtight container in the refrigerator for 4-5 days.
These cookies also freeze beautifully! Once they have cooled completely, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.
Check out these peach summer dessert recipes while you’re here
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...
