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Peach Cobbler Cookies

These Peach Cobbler Cookies combine soft cinnamon-spiced cookies, juicy peaches, and a buttery crumble topping for a delicious handheld version of classic peach cobbler. They're perfect for summer baking, afternoon snacks, or sharing with family and friends.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Dessert
Cuisine American
Calories 215 kcal

Equipment

  • Large mixing bowl
  • * Medium mixing bowl
  • * Electric hand mixer or stand mixer
  • * Measuring cups and spoons
  • * Rubber spatula
  • * Baking sheet
  • * Parchment paper
  • Cookie scoop (optional)
  • * Cooling rack

Ingredients
  

For the Cookie Dough

  • ½ cup unsalted butter softened
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • *1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1½ cups peeled and diced peaches fresh, thawed frozen, or well-drained canned

For the Crumble Topping

  • ½ cup all-purpose flour
  • *¼ cup packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter cubed

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a small bowl, combine the crumble flour, brown sugar, and cinnamon. Cut in the cold butter until coarse crumbs form. Refrigerate while preparing the cookie dough.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • Gradually mix the dry ingredients into the wet ingredients until just combined.
  • Gently fold in the diced peaches, being careful not to overmix.
  • Scoop the dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  • Sprinkle each cookie generously with the chilled crumble topping, pressing it lightly into the dough.
  • Bake for 15–18 minutes, or until the edges are lightly golden and the crumble is crisp.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

* Pat fresh, frozen, or canned peaches dry before adding them to the dough to prevent excess moisture.
* Keep the crumble topping chilled until ready to use for the best texture.
* Don't overmix the dough after adding the peaches.
* Store cookies in an airtight container for up to 3 days or refrigerate for up to 5 days.
* Freeze baked cookies for up to 2 months.