I’ve adapted the Peach Cobbler Cookies concept into this article-style recipe. They’re warm, cinnamon‑spiced cookies filled with homemade peach cobbler filling, topped with a sweet crumble and optional vanilla glaze. Every bite tastes like summer in cookie form.

Peach Cobbler Cookies

Why You’ll Love This Recipe

I love the sweet, jammy peach centers and chewy spiced cookies—I feel like I’m eating a mini peach cobbler. The crumble adds texture, and the glaze brings just the right touch of sweetness. They’re elegant enough for guests yet easy enough for a relaxed baking day.

Ingredients

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

fresh peaches, diced
brown sugar
granulated sugar
vanilla extract
lemon juice
ground cinnamon
ground nutmeg
cornstarch + water slurry

For the cookies:

all-purpose flour
butter, room temperature
light brown sugar
granulated sugar
eggs
vanilla extract
baking powder
baking soda
salt
cinnamon
nutmeg

For rolling:

cinnamon sugar mix

Optional glaze:

powdered sugar
milk or cream
vanilla extract

Optional crumble topping:

brown sugar
flour
cold butter

Directions

I cook the diced peaches with sugars, lemon juice, vanilla, cinnamon, and nutmeg until soft, then stir in a cornstarch slurry and chill the mixture completely. Meanwhile, I cream butter with sugars, add eggs and vanilla, then stir in dry ingredients to form the dough. I chill the dough for at least 2 hours. Then I roll dough balls in cinnamon‑sugar, bake until edges turn golden (about 12 minutes), and immediately press a small well in each cookie. Once cooled slightly, I spoon peach filling into the wells, drizzle glaze if desired, and sprinkle crumble on top.

Servings and timing

My version yields about 11 cookies, with prep time around 40 minutes, cook time about 13 minutes, and total time about 1 hour 23 minutes. If I want more cookies, I simply double the dough and filling to make around 20–24 cookies, depending on size.

Variations

I sometimes swap in frozen peaches (just thaw and pat dry) or use apricot preserves when fresh peaches aren’t available. For extra crunch, I’ve folded chopped nuts into the dough or sprinkled some on top. I also experimented with a crumble instead of cinnamon sugar for rolling—gives even more cobbler vibes. And if I want almond aroma, a splash of almond extract pairs beautifully with peaches.

storage/reheating

I store leftover cookies in an airtight container in the fridge for up to 4–5 days. For longer storage, I freeze them in a single layer, then transfer to freezer-safe bags—they keep for up to 3 months. To serve, I let them defrost at room temperature. If I want them warm, I pop them in the oven at 300 °F for a few minutes.

FAQs

How do I peel peaches easily?

I blanch peaches in boiling water for about 30 seconds, then plunge them into ice water—the skins slip right off, giving a smoother filling.

Can I prep this ahead?

Absolutely—I often make the dough and filling separately a day or two ahead. The dough keeps in the fridge, and the filling can come to room temperature when ready to assemble.

Can I use canned or frozen peaches?

Yes! Frozen peaches work fine (just dice and cook from frozen), and canned peaches can work too—just drain and pat dry to avoid excess liquid.

Can I make these gluten‑free or dairy‑free?

I’ve used dairy‑free butter without issue. For gluten‑free, I haven’t tried personally, but a good 1:1 gluten‑free flour blend should work—let me know if you experiment!

What’s the best way to prevent soggy cookies?

I make sure to chill the peach filling completely before adding it to baked cookies, and not to overfill. That preserves the crisp edges and chewy texture I love.

Conclusion

I adore how these Peach Cobbler Cookies bring together the nostalgic comfort of peach cobbler in a portable, snackable cookie. They’re beautifully textured, full of peach flavor, and relaxed enough to bake without stress. I hope they become a standout treat in your kitchen—just like they did in mine.