Peach Cobbler Cookies

If you love the sweet, juicy flavors of peach cobbler but wish you could enjoy them in a grab-and-go treat, these Peach Cobbler Cookies are absolutely dreamy! Each soft, buttery cookie is dotted with tender peaches, kissed with cinnamon, and finished with an irresistible streusel topping that tastes just like your favorite summer dessert.

They’re quick to whip up—no need for fancy equipment or chilling the dough! These cookies are a must-try for anyone who craves comfort food in cookie form. They’re perfect for summer picnics, bake sales, or simply enjoying with a tall glass of cold milk.

Inspired by memories of family gatherings and overflowing baskets of summer peaches, this recipe brings together all the nostalgia and coziness of homemade cobbler in the palm of your hand.

Why You'll Love This Recipe

• All the flavors of classic peach cobbler in a soft, chewy cookie
• Quick and easy—ready in just 30 minutes
• Perfect for sharing at picnics, potlucks, or summer parties
• No fancy tools or chilling required
• Super customizable with your favorite fruits or spices

Key Ingredients for Peach Cobbler Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh or Canned Peaches

Peaches are the star of this cookie, delivering bursts of sweet, juicy flavor. For the tastiest result, use ripe, fresh peaches when they’re in season—just peel and dice them into small chunks. If fresh peaches aren’t available, well-drained canned peaches work beautifully, too. Frozen peaches are a fine option as well; just thaw and pat dry before using to avoid excess moisture.

Ground Cinnamon

Cinnamon brings that signature cobbler warmth and spice to these cookies. Use a good-quality ground cinnamon for the best flavor. If you love a little extra spice, try adding a pinch of nutmeg or ginger to the mix for a twist.

Unsalted Butter

Butter is essential for that tender, chewy cookie texture and rich flavor. Make sure your butter is softened to room temperature for easy creaming. If you only have salted butter, just reduce the added salt in the dough by half.

Brown Sugar

Brown sugar provides a deep, caramel-like sweetness that pairs perfectly with peaches and cinnamon. Either light or dark brown sugar will work, but dark brown sugar will give an even richer molasses flavor. If you’re out of brown sugar, you can substitute with granulated sugar, though the flavor will be milder.

Quick Oats

Oats in the streusel topping add a delightful crumbly texture—just like a real peach cobbler! Quick oats blend into the topping more evenly, but old-fashioned rolled oats also work for a chunkier texture.

Instructions for Peach Cobbler Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Peaches

Dice your peaches into small, 1/4-inch cubes. If using canned or frozen, make sure to drain or pat dry thoroughly to avoid excess moisture in your dough. Toss the diced peaches with the cornstarch to help absorb juice and prevent soggy cookies.

Make the Streusel Topping

In a small bowl, combine quick oats, flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until the mixture is crumbly and resembles wet sand. Set aside for later.

Cream Butter and Sugars

In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy—about 2-3 minutes using a hand mixer or stand mixer. This step helps create soft, tender cookies.

Add Eggs and Vanilla

Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract for an extra layer of warm flavor.

Mix in Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, beating just until combined. Don’t overmix; a few streaks of flour are okay.

Fold in the Peaches

Gently fold in the cornstarch-coated peaches using a spatula. Be careful not to break them up too much—just enough to evenly distribute them throughout the dough.

Scoop and Top the Dough

Drop rounded tablespoons (or use a medium cookie scoop) of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Sprinkle each mound with a generous pinch of streusel topping, gently pressing it in so it sticks.

Bake to Perfection

Bake at 350°F (175°C) for 12-14 minutes, or until the edges are just turning golden and the centers look slightly underbaked. They’ll firm up as they cool! Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Recipe Variations

Make It Gluten-Free

Swap out the all-purpose flour for a cup-for-cup gluten-free baking blend, and use certified gluten-free oats for the streusel. The cookies will still turn out soft and delicious—no one will know the difference!

Try Other Fruits

Feel like experimenting? Chopped nectarines, plums, or even apples work well in place of peaches. Just make sure to prep them the same way (peel if needed, dice small, and toss with cornstarch).

Vegan Option

Replace the butter with vegan baking sticks and use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes) instead of eggs. The cookies bake up just as chewy and flavorful!

Add a Nutty Twist

Stir 1/2 cup chopped pecans or walnuts into the streusel before topping for a crunchy, toasty finish. Almonds also pair beautifully with peaches.

Spice It Up

Add a pinch of ground ginger or cardamom to both the dough and the streusel for extra flavor complexity. These warm spices really enhance the peachy goodness!

Serving Suggestions

Serve your Peach Cobbler Cookies slightly warm for the best experience—just like fresh cobbler! Pair them with a scoop of vanilla ice cream on the side or a dollop of whipped cream for a true dessert treat. They also make a charming addition to brunch platters or summer dessert tables. For extra flair, sprinkle with a touch of cinnamon sugar right before serving.

Storage and Reheating

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To reheat, pop cookies in a 300°F (150°C) oven for 3-4 minutes, or microwave for 10-15 seconds until just warmed through. Cookies freeze beautifully; layer them with parchment in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before enjoying.

Frequently Asked Questions About Peach Cobbler Cookies (FAQ)

Q: Can I use canned or frozen peaches instead of fresh?
A: Absolutely! Just be sure to drain canned peaches well or pat frozen peaches dry after thawing to prevent excess moisture in the dough.

Q: Why did my cookies turn out too soft or spread too much?
A: Too much moisture from the fruit or overly warm dough can cause cookies to spread. Make sure to coat peaches with cornstarch and chill the dough for 30 minutes if your kitchen is warm.

Q: Can I make the dough ahead of time?
A: Yes! The cookie dough (without peaches) can be made and stored in the fridge for up to 2 days. Fold in the peaches just before baking for best texture.

These Peach Cobbler Cookies are guaranteed to bring smiles—full of cozy, fruity flavor and perfect for any occasion. I hope you love them as much as my family does! If you give this recipe a try, please leave a comment or a rating below—I’d love to hear how they turned out for you.