Peach Cobbler Cookies 🍑🍪
Juicy peaches, buttery streusel, and soft cookie dough—all the flavors of classic cobbler in bite-sized form! Perfect for summer baking or a cozy dessert.
Prep Time: 20 mins | Cook Time: 12 mins | Total Time: 35 mins (+ cooling)
Makes: 18-20 cookies
Ingredients
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 2½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
For the Peach Filling:
- 1½ cups fresh peaches, peeled & diced (or canned, drained)
- 2 tbsp brown sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
For the Streusel Topping:
- ¼ cup (50g) brown sugar, packed
- ¼ cup (30g) all-purpose flour
- 2 tbsp (30g) cold butter, cubed
- ½ tsp cinnamon
(Optional: Vanilla glaze for drizzling—½ cup powdered sugar + 1 tbsp milk!)
Instructions
1. Prep the Peach Filling:
- Toss diced peaches with brown sugar, lemon juice, and cornstarch. Set aside to macerate for 10 mins.
2. Make the Cookie Dough:
- Cream butter and sugars until fluffy (~3 mins). Add eggs and vanilla.
- Mix in flour, baking soda, salt, and cinnamon until just combined.
3. Assemble & Bake:
- Scoop 1.5-tbsp dough balls onto a parchment-lined sheet. Press a thumbprint into each.
- Fill centers with 1 tsp peach filling.
- Make streusel: Rub cold butter into brown sugar, flour, and cinnamon until crumbly. Sprinkle over peaches.
- Bake at 350°F (175°C) for 10-12 mins until edges are golden (centers will look soft).
4. Cool & Drizzle:
- Let cool 5 mins on the pan, then transfer to a rack. Drizzle with glaze if desired.
Pro Tips
✔ Prevent sogginess: Pat peaches dry if using canned.
✔ Extra flavor: Add a pinch of nutmeg to the dough.
✔ Freeze for later: Unbaked dough balls keep 1 month—add peaches fresh before baking.
Serving Ideas
- 🍦 À la mode: Serve warm with vanilla ice cream.
- ☕ Brunch-worthy: Pair with iced coffee.
- 🎁 Gift them: Package in a cute box with parchment liners.
These cookies are bursting with peachy goodness and buttery crunch—summer in every bite! Let me know if you’d like a gluten-free or vegan version. 😊
(Store airtight for 2 days or freeze baked cookies for 1 month.)