If you love the homey warmth of classic peach cobbler and the fun of freshly baked cookies, then Peach Cobbler Cookies are about to become your next baking obsession. These delightful treats bring together juicy peaches, sweet brown sugar, a hint of cinnamon, and a buttery graham cracker finish—all in a soft, chewy cookie. Whether you make them for a summer picnic, a cozy gathering, or simply to brighten your week, each bite offers nostalgia and comfort with a little hit of sunny fruit. Treat yourself and friends to these irresistible cookies that perfectly capture the spirit of your favorite cobbler in every single crumb.
Ingredients You’ll Need
The magic of Peach Cobbler Cookies comes from a handful of familiar, easy-to-find ingredients. Each one brings something special to the texture, flavor, or gorgeous color of these summery cookies. Take a peek below to see how each plays a role!
- Unsalted Butter (1/2 cup, softened): Provides the rich, creamy base for your cookies and helps achieve that perfect chewiness.
- Brown Sugar (1/2 cup): Adds deep caramel flavors and gives the cookies irresistible softness.
- Granulated Sugar (1/4 cup): Offers sweetness with a bit of a crisp finish, balancing the brown sugar.
- Large Egg (1): Brings the dough together and adds just the right amount of moisture.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with a lovely, fragrant note.
- All-Purpose Flour (1 1/2 cups): Ensures structure and a perfectly tender bite.
- Baking Soda (1/2 teaspoon): Helps the cookies rise and keeps them light.
- Baking Powder (1/2 teaspoon): Adds extra lift for that soft, puffy center.
- Salt (1/4 teaspoon): Enhances and balances all the sweet flavors.
- Cinnamon (1/2 teaspoon): Infuses the cookies with cozy, warming spice.
- Diced Fresh or Canned Peaches (1/2 cup, well-drained): The star! Adds fruity bursts and a pop of color—just make sure they’re not too wet.
- White Chocolate Chips (1/3 cup, optional): Lends creamy sweetness and a playful twist to the classic cobbler vibe.
- Graham Cracker Crumbs (1/4 cup, for topping): Bring that signature ‘cobbler crust’ feel in every bite.
- Melted Butter (1 tablespoon, for topping): Helps the graham crumbs stick and gives a buttery finish to the topping.
How to Make Peach Cobbler Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup. This way, your cookies have a perfect surface to bake evenly and slide right off.
Step 2: Cream the Butters and Sugars
Grab a big mixing bowl and add your softened unsalted butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy—about two to three minutes. This base sets your Peach Cobbler Cookies up for a soft, melt-in-your-mouth texture.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then continue to beat until everything is well incorporated and the mixture looks creamy and smooth. This gives your cookie dough richness and full flavor.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Combining these ahead of time means that every Peach Cobbler Cookie gets a little cinnamon spice and the perfect rise.
Step 5: Combine Wet and Dry Mixes
Gradually add the dry ingredients to the butter-egg mixture. Mix just until you no longer see dry streaks—this keeps your cookies tender and avoids overworking the dough.
Step 6: Fold in Peaches and White Chocolate Chips
Gently fold in the diced peaches (make sure they’re well-drained!) and white chocolate chips, if you’re using them. Stir just enough to distribute everything evenly—too much mixing can make the dough soggy.
Step 7: Prepare Graham Cracker Topping
In a small bowl, mix the graham cracker crumbs with the melted butter. This quick combination makes the most wonderful buttery crumble that brings the essence of traditional peach cobbler to every single cookie.
Step 8: Scoop and Top the Cookie Dough
Scoop the dough into 1 1/2 tablespoon-sized balls (a medium cookie scoop works perfectly) and arrange them on the prepared baking sheet. Gently press a pinch of the graham cracker mixture onto the top of each dough ball—it’ll add a golden crunch once baked.
Step 9: Bake to Golden Perfection
Bake in the preheated oven for 10 to 12 minutes, or until the edges look lightly golden and the centers are just set. Don’t overbake—part of the magic of Peach Cobbler Cookies is their deliciously soft middle!
Step 10: Cool and Enjoy
Allow the cookies to cool on the pan for five minutes, then transfer to a wire rack to finish cooling. This brief rest firms up the cookies just enough while keeping the centers perfectly soft and full of peachy goodness.
How to Serve Peach Cobbler Cookies
Garnishes
A dusting of powdered sugar gives Peach Cobbler Cookies an inviting, bakery-style finish. For a truly decadent touch, you can add a dollop of whipped cream or a little drizzle of homemade glaze. A tiny extra wedge of fresh peach on the side makes every plate pop with summer color.
Side Dishes
Serve these cookies with a big, cold glass of milk—classic and always a hit! They also pair beautifully with a scoop of vanilla ice cream, especially when the cookies are just slightly warm. For a lighter touch, a bowl of fresh summer berries brings out the fruity flavors in every bite.
Creative Ways to Present
Try stacking your Peach Cobbler Cookies in mini dessert jars layered with whipped cream or ice cream for a charming party parfait. Arrange them on a rustic wooden board with extra peach slices and white chocolate shavings for a fun cookie platter. For a summery brunch, serve cookies alongside iced tea or peach lemonade.
Make Ahead and Storage
Storing Leftovers
Peach Cobbler Cookies keep best in an airtight container at room temperature for up to three days. Line the container with a paper towel to absorb any extra moisture from the peaches.
Freezing
Wrap cooled cookies individually or layer them with parchment in an airtight container, then freeze for up to two months. You can also freeze unbaked cookie dough balls; just add the graham topping right before baking.
Reheating
Warm cookies in a 300°F (150°C) oven for 5 minutes or pop one in the microwave for about 10 seconds to restore their irresistible softness. Newly reheated cookies pair perfectly with a fresh scoop of ice cream!
FAQs
Can I use frozen peaches in these cookies?
Yes! Just be sure to thaw and drain frozen peaches thoroughly before dicing and adding them to the dough. You want to avoid any excess moisture which can make the cookies too soft.
What if I don’t have white chocolate chips?
No worries! White chocolate chips are optional; the cookies are still amazing without them. If you like, you could substitute with a handful of chopped pecans for a lovely nutty crunch instead.
How do I keep my cookies from spreading too much?
Make sure your butter is just softened (not melted) and that the peaches are well-drained. Chilling the dough for 30 minutes before baking can help too, especially on warmer days.
Can I double this recipe?
Absolutely! Simply double all the ingredients and bake in batches as needed. These cookies are so popular you’ll be glad you made extra.
Are Peach Cobbler Cookies suitable for vegans?
This recipe uses butter and egg, but you can try vegan butter and a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan-friendly version. The results may vary slightly in texture, but they’ll still be delicious.
Final Thoughts
If you’re a peach lover or just craving something truly special, I hope you’ll give Peach Cobbler Cookies a try. They’re a joyful mashup of summer’s best flavors with the cozy allure of homemade treats. Happy baking—these cookies are sure to make everyone’s day a little bit sweeter!
Print
Peach Cobbler Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Non-Vegetarian
Description
These Peach Cobbler Cookies are a delightful twist on traditional peach cobbler, combining the flavors of juicy peaches, warm cinnamon, and sweet white chocolate in a soft cookie form. Topped with a hint of graham cracker crumbs, these cookies are perfect for a summer dessert or anytime treat.
Ingredients
Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup diced fresh or canned peaches (drained well)
- 1/3 cup white chocolate chips (optional)
Topping:
- 1/4 cup graham cracker crumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture until just combined.
- Add peaches and chocolate: Gently fold in the diced peaches and white chocolate chips if using.
- Prepare topping: Mix graham cracker crumbs with melted butter.
- Form and bake cookies: Scoop dough into 1 1/2 tablespoon-sized balls and place on the prepared baking sheet. Press a pinch of graham cracker mixture onto each cookie. Bake for 10 to 12 minutes until golden.
- Cool and serve: Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Make sure the peaches are well-drained to prevent excess moisture.
- Best enjoyed the day they’re made but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
