These Irresistible Peach Cobbler Cookies are everything I love about a homemade cobbler, baked into a soft, cinnamon-spiced cookie. Juicy peach filling, buttery crumble topping, and a vanilla glaze make these cookies stand out. They’re the perfect dessert for late summer or any time I want something fruity, warm, and a little nostalgic. Irresistible Peach Cobbler Cookies

Why You’ll Love This Recipe

I love how these cookies bring the cozy comfort of a peach cobbler into a handheld treat. They’re soft and chewy with just the right amount of cinnamon and nutmeg. The peach center adds a juicy burst, and the crumble topping gives them a sweet, buttery crunch. Plus, they’re fun to make and even more fun to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the peach filling:

4 large ripe peaches, diced
¼ cup granulated sugar
¼ cup light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon lemon juice
2 teaspoons cornstarch
2 teaspoons water
½ teaspoon vanilla extract

For the cookie dough:

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
1½ teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg

For rolling the dough:

½ cup granulated sugar
2 teaspoons ground cinnamon
⅛ teaspoon ground nutmeg

For the crumble topping:

¼ cup unsalted butter, melted
¼ cup light brown sugar
1½ tablespoons granulated sugar
½ cup plus 1 tablespoon all-purpose flour
¾ teaspoon ground cinnamon

Optional glaze:

⅓ cup powdered sugar
¼ teaspoon vanilla extract
Pinch of cinnamon
1–2 tablespoons milk

Directions

Make the peach filling:
I combine the diced peaches, sugars, cinnamon, nutmeg, and lemon juice in a saucepan over medium heat. Once it starts to bubble, I stir in the cornstarch mixed with water. I cook it until thick, remove from heat, stir in the vanilla, and chill it in the fridge.
Make the cookie dough:
I cream together the butter and sugars until light and fluffy. I mix in the eggs and vanilla, then add the dry ingredients and mix until a soft dough forms. I chill the dough for 30 minutes.
Make the crumble topping:
I mix the melted butter, brown sugar, granulated sugar, flour, and cinnamon until it becomes crumbly. I bake the crumble on a lined baking sheet at 350°F for 5 minutes and let it cool.
Assemble the cookies:
I preheat the oven to 350°F and line a baking sheet with parchment. I roll the dough into balls, coat them in the cinnamon-sugar mixture, and bake them for 12–15 minutes. Right after baking, I press a spoon into the center of each to make a little well and let them cool.
Add the filling and topping:
Once the cookies are cool, I spoon some of the peach filling into the center and sprinkle with crumble topping.
Optional glaze:
I whisk powdered sugar, vanilla, cinnamon, and milk until smooth, then drizzle it over the cookies.

Servings and timing

This recipe makes about 18 cookies.

Prep time: 1 hour (includes chilling and cooking the filling)
Bake time: 13–15 minutes
Total time: about 1 hour 15 minutes

Variations

When I want a twist, I swap the peaches with apples or pears. For a nutty touch, I mix chopped pecans or walnuts into the crumble topping. Sometimes I add a bit of ginger or cardamom for more spice, or even a splash of bourbon to the peach filling for extra depth.

Storage/Reheating

I store these cookies in the fridge in an airtight container for up to 4 days. To serve warm, I pop one in the microwave for 10–15 seconds. The unfilled cookies can be frozen, and I just add the filling and crumble when I’m ready to enjoy them.

FAQs

Can I use canned or frozen peaches?

Yes, I use canned (drained) or thawed frozen peaches when fresh ones aren’t in season. I just make sure to reduce any extra moisture.

Do I have to chill the dough?

Yes, chilling helps the cookies keep their shape and prevents spreading too much in the oven.

Can I make the peach filling ahead of time?

Absolutely. I make it a day in advance and keep it covered in the fridge until I’m ready to assemble the cookies.

What kind of flour works best?

I use regular all-purpose flour. I haven’t tried it with gluten-free blends yet, but it should work with a 1:1 baking substitute.

Can I skip the glaze?

Yes, the glaze is optional. The cookies are delicious even without it, but I love the added sweetness and shine it gives.

Conclusion

These Irresistible Peach Cobbler Cookies are everything I want in a dessert—warm, soft, fruity, and full of nostalgic flavor. Whether I’m making them for a party, a picnic, or just because I’m craving something sweet, they always disappear fast. They taste like summer in a cookie, and I can’t get enough.