Hi friend, Sarah here. Let me tell you, this Peach Cobbler Cookies Recipe started with a last-minute summer BBQ, a basket of overripe peaches, and absolutely zero desire to make a full cobbler in 90-degree heat. I wanted something simpler, portable, and just as cozy. The result? These warm, buttery cookies with crisp edges, a soft middle, juicy peach bites, and that cinnamon-sugar sprinkle that makes them taste like your grandma’s cobbler, without needing a spoon.
The first time I baked this Peach Cobbler Cookies Recipe, I didn’t even measure properly. I just went with what I had: some fresh peaches, a bit of brown sugar, a few scoops of flour, and my usual cookie base. They turned out so good, my kids asked if we could “make cobbler cookies every Saturday.” That’s how this Peach Cobbler Cookies Recipe quickly became a summer staple in our house.
Since then, I’ve tested the Peach Cobbler Cookies Recipe with canned, frozen, and fresh peaches (more on that soon), and it works beautifully every time. It’s one of those recipes you come back to again and again, reliable, cozy, and guaranteed to make your kitchen smell incredible.
These cookies are soft but structured, ideal for brunch tables, bake sales, or late-night treats. And honestly, they’re even better the next day, if they last that long. I always keep this Peach Cobbler Cookies Recipe bookmarked for weekend gatherings and lazy afternoons.
If fruity bakes are your thing, you’ll also love my Summer Berry and Peach Cheesecake or the tender Honey Peach Cream Cheese Cupcakes. But when I want a one-bowl bake that delivers big flavor with minimal effort, this Peach Cobbler Cookies Recipe is the one I trust every single time.
So whether you’re hosting a backyard picnic or looking for a new dessert to try, this Peach Cobbler Cookies Recipe brings the golden, spiced sweetness of summer to every bite.
Table of contents :
Easy Ingredients and Step-by-Step Instructions
What you’ll need for the perfect Peach Cobbler Cookies Recipe
This Peach Cobbler Cookies Recipe uses simple pantry staples and just a handful of fresh ingredients. It’s fuss-free, fast, and full of flavor.
Dry Ingredients
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-ins & Topping
- 1 cup diced fresh peaches (peeled if desired)
- 1 tsp ground cinnamon
- ¼ cup granulated sugar (for cinnamon-sugar topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars together in a large bowl until light and fluffy.
- Add the egg and vanilla, beating until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Gently fold in the diced peaches and ½ tsp of the cinnamon.
- Combine the remaining cinnamon with ¼ cup sugar in a small bowl. Roll tablespoon-sized scoops of dough into balls and coat in cinnamon-sugar mixture.
- Place on baking sheet 2 inches apart and bake for 12–14 minutes, or until edges are golden.
- Cool for 5 minutes on the tray, then transfer to a rack.
These cookies are just as welcome at brunch as they are on a summer dessert table. Try pairing them with Strawberry Spinach Salad or add them to a brunch spread with Blueberry Buttermilk Pancake Casserole for a fresh, fruity lineup.
Make-ahead magic: plan now, bake later
Here’s one of my favorite tricks with this Peach Cobbler Cookies Recipe: prep the dough ahead and bake when you’re ready. Life’s chaotic, I get it. That’s why I often make the dough on a Friday night, stash it in the fridge, and bake fresh cookies Saturday morning while my kids are still in their pajamas. The cinnamon sugar smell fills the kitchen, and by the time brunch is on the table, the cookies are still warm and gooey.
You can refrigerate the dough (pre-portioned or in one big bowl) for up to 48 hours. Just let it sit out for 15 minutes before scooping if it’s firm. Want to really get ahead? Freeze dough balls on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen, just add 1–2 minutes to the baking time.
Make these once, and you’ll be looking for reasons to bake them again, especially if you’re already obsessed with fruity desserts like our No-Bake Banana Split Cheesecake or buttery Rhubarb Custard Bars.
🍽️ How to Serve Peach Cobbler Cookies
These cookies are delicious on their own, but I especially love serving this Peach Cobbler Cookies Recipe warm from the oven with a generous scoop of vanilla ice cream. The way the creamy cold ice cream melts into the soft, cinnamon-kissed cookie makes it feel like you’re eating cobbler by the spoonful—only handheld.
For brunch spreads, they pair wonderfully with fresh-cut fruit, a soft cheese board with honey and crackers, or a lightly dressed salad like our Strawberry Spinach Salad for a sweet-savory balance.
I’ve also served these cookies as part of an afternoon tea spread with iced tea and lemon wedges at baby showers, and they’re always the first thing to go.
If you want to get playful, sandwich two cookies with whipped cream, mascarpone, or a thin smear of sweetened cream cheese. It turns them into a mini dessert that feels a little fancy but totally approachable.
Whether you’re setting a formal brunch table or handing them out on napkins at a backyard get-together, this Peach Cobbler Cookies Recipe brings rustic, homespun comfort with a touch of summer charm—perfect for just about any occasion.
🧊 Make Ahead & Storage
When I make this Peach Cobbler Cookies Recipe ahead for a weekend brunch or a family visit, I like to prep the dough the night before. Letting it chill overnight not only saves time in the morning, but also deepens the cinnamon flavor and firms up the dough for easier scooping.
Sometimes, I roll the dough balls in cinnamon sugar the night before and store them on a tray in the fridge. That way, they’re ready to bake fresh with zero morning effort.
You can chill the dough for up to 48 hours in the refrigerator. Or freeze pre-scooped dough balls for up to 2 months. Bake them straight from frozen—just add a minute or two to the bake time.
Once baked, the cookies stay fresh in an airtight container at room temperature for 3 to 4 days, or in the fridge for up to 5 days.
And here’s a little trick: warm a cookie for 10–15 seconds in the microwave or pop it into a low oven. It’ll taste like it just came out of the oven—soft, fragrant, and full of peachy goodness.
Print
Peach Cobbler Cookies Recipe – Easy Summer Dessert to Savor
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Peach Cobbler Cookies are soft, spiced, and packed with juicy peach flavor—perfect for brunch, dessert, or anytime snacking.
Ingredients
2 cups all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup diced fresh peaches
1 tsp ground cinnamon
¼ cup granulated sugar (for cinnamon-sugar topping)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment
2. Cream butter, granulated sugar, and brown sugar
3. Beat in egg and vanilla until combined
4. Whisk flour, baking soda, and salt in a separate bowl
5. Gradually mix dry into wet ingredients
6. Fold in diced peaches and half the cinnamon
7. Mix remaining cinnamon with ¼ cup sugar
8. Roll dough into balls and coat in cinnamon-sugar
9. Place 2 inches apart and bake 12–14 minutes
10. Cool 5 minutes on tray, then transfer to rack
Notes
Store in airtight container at room temperature for 3 days or refrigerate for 5 days
Freeze dough balls for up to 2 months
Serve with vanilla ice cream or tea
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion: A Peachy Treat You’ll Bake on Repeat
This Peach Cobbler Cookies Recipe packs all the juicy charm of classic cobbler into a soft, spiced cookie. Whether you’re using fresh, frozen, or canned peaches, these cookies always deliver warm, cinnamon-sugar comfort in every bite. They’re easy to make, even easier to love, and perfect for summer brunches, dessert tables, or afternoon cravings.
So go ahead, dice those peaches, preheat your oven, and let this Peach Cobbler Cookies Recipe become a sweet little tradition in your kitchen.
FAQs About Peach Cobbler Cookies
Yes! Just drain canned peaches or blot thawed frozen ones. Too much moisture can make the dough too soft.
Absolutely. Chill the dough for up to 2 days, or freeze it in scoops and bake as needed.
Definitely! Swirl it into the dough or add a small spoonful to the center before baking.
They’re best when soft and chewy, like classic cobbler filling with a golden crust.
