Peach Cobbler Cookies Recipe
If you adore the classic flavors of a bubbling peach cobbler but crave the convenience of a cookie, Peach Cobbler Cookies are about to become your new obsession. Imagine soft, cinnamon-kissed cookies bursting with sweet, juicy peaches and a hint of cozy nutmeg, all crowned with a buttery graham cracker crunch. These cookies deliver everything you love about a cobbler—fruity, buttery, and full of nostalgia—in a handheld, shareable treat that’s perfect for any occasion.
Ingredients You’ll Need
Every ingredient in these Peach Cobbler Cookies works double duty: they’re simple, familiar, and each one brings out the best in the classic cobbler flavor. Let’s break down what you’ll need and why it matters for the perfect batch.
- All-purpose flour: The base of the cookie, providing structure and a soft crumb.
- Baking soda: Gives your cookies that irresistible lift and lightness.
- Salt: Balances out the sweetness and intensifies all the other flavors.
- Ground cinnamon: Adds warmth and that signature cobbler spice note.
- Ground nutmeg: A little goes a long way, giving subtle depth and a bakery-quality taste.
- Unsalted butter (softened): For rich flavor and a perfectly tender cookie texture.
- Granulated sugar: Sweetens and helps the cookies achieve a lightly golden color.
- Packed light brown sugar: Brings in moisture and a rich, caramel-like sweetness.
- Large egg: Binds everything together and adds extra richness.
- Vanilla extract: Enhances the cookie’s flavor with a hint of comforting sweetness.
- Canned or fresh peaches (finely chopped and drained well): The star of the show—choose ripe, flavorful peaches and drain them well for the best texture.
- White chocolate chips (optional): For a creamy, sweet contrast to the fruity peaches (a delicious twist if you love white chocolate).
- Crushed graham crackers (for topping or mixing in): Give these cookies their signature cobbler crust flavor and a bit of crunch.
How to Make Peach Cobbler Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures a nonstick surface, so your cookies will slide right off, and it also makes for easy cleanup once your Peach Cobbler Cookies are baked to golden perfection.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the leavening and spices, so every single bite of your cookies gets that perfect blend of warm, comforting flavors.
Step 3: Cream the Butter and Sugars
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This process incorporates air, creating a cookie that’s tender, soft, and just the right amount of chewy.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until smooth and well combined. These add richness and help bind your dough so the cookies hold together beautifully—even when packed with juicy peach pieces!
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet, stirring gently until just combined. Be careful not to overmix; you want to keep your cookie dough soft and light for the fluffiest Peach Cobbler Cookies.
Step 6: Fold In Peaches and White Chocolate Chips
Gently fold in the finely chopped peaches and, if you’d like, the white chocolate chips. Make sure your peaches are well-drained—excess juice can make your cookies spread too much or turn soggy. Each scoop of dough will be dotted with peachy goodness!
Step 7: Scoop and Top with Graham Cracker Crumbs
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each. Sprinkle the tops with crushed graham crackers for that classic cobbler finish and a touch of crunch with every bite.
Step 8: Bake and Cool
Bake for 10 to 12 minutes, or until the edges are golden and the centers look just set. Let your Peach Cobbler Cookies cool on the baking sheet for 5 minutes—this helps them firm up—before transferring to a wire rack to finish cooling. The hardest part is waiting!
How to Serve Peach Cobbler Cookies
Garnishes
For an extra cobbler touch, drizzle your cookies with a simple vanilla glaze or dust them with a little powdered sugar. If you’re feeling indulgent, serve them slightly warm with a small scoop of vanilla ice cream—the creamy, cool contrast is pure heaven with these fruity cookies.
Side Dishes
Pair your cookies with fresh summer berries, a glass of cold milk, or even a sweet iced tea for a Southern-inspired treat. If you’re serving them at a party, try offering a fruit salad or a platter of assorted cheeses to balance out the sweetness.
Creative Ways to Present
Stack Peach Cobbler Cookies in a pretty jar tied with a ribbon for a charming homemade gift. At a brunch or picnic, arrange them on a vintage cake stand with fresh peach slices scattered around. Or create a cookie sundae bar—let everyone top their cookies with ice cream, whipped cream, or extra graham cracker crumbs for a build-your-own dessert experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peach Cobbler Cookies in an airtight container at room temperature for up to three days. The cookies will stay soft and tender, and the flavors actually intensify a little after resting overnight!
Freezing
Want to save some for later? Freeze baked cookies in a single layer until firm, then transfer to a freezer bag or container for up to two months. You can also freeze unbaked dough balls—just scoop, freeze on a tray, and store in a bag. Bake straight from frozen, adding an extra minute or two to the baking time.
Reheating
If you love warm cookies (who doesn’t?), pop a Peach Cobbler Cookie in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness. For a slightly crispier edge, reheat in a 300°F oven for a few minutes. Warm cookies pair perfectly with a scoop of ice cream for an instant dessert upgrade.
FAQs
Can I use frozen peaches for Peach Cobbler Cookies?
Absolutely! Just make sure to thaw the peaches completely and pat them dry with paper towels to remove any excess moisture before mixing into the dough. This prevents soggy cookies and keeps the texture just right.
Are white chocolate chips necessary?
Not at all—while the white chocolate chips add a creamy, sweet touch, these cookies are just as delicious without them. If you prefer, you can leave them out or substitute with nuts or dried fruit for your own twist.
How do I keep my cookies from spreading too much?
Well-drained peaches are key! If your dough seems very wet, you can chill it for 20–30 minutes before baking, which will help your Peach Cobbler Cookies hold their shape better in the oven.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This not only saves time, but also allows the flavors to meld for even tastier cookies. Let the dough come to room temperature for easier scooping if it’s very firm.
What’s the best way to crush graham crackers for the topping?
Place the graham crackers in a zip-top bag and roll over them with a rolling pin for perfectly even crumbs. You can also use a food processor for a finer texture, depending on how crunchy you want your cookie topping.
Final Thoughts
If you’re looking for a treat that’s as cozy as a summer cobbler but as easy as a batch of drop cookies, these Peach Cobbler Cookies fit the bill beautifully. They’re fruity, buttery, and full of nostalgia—trust me, you’ll want to bake a double batch! Give them a try and watch how quickly they disappear from your cookie jar.
Print
Peach Cobbler Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Non-Vegetarian
Description
Delight in these soft and flavorful Peach Cobbler Cookies that capture the essence of a classic peach cobbler in every bite. Featuring finely chopped peaches, warm spices, and a hint of vanilla, these cookies are topped with crushed graham crackers for a nostalgic cobbler finish. Perfect for summer gatherings or anytime you want a comforting, fruity treat.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Main Mix-ins
- 1 cup canned or fresh peaches (finely chopped and drained well)
- ½ cup white chocolate chips (optional)
Topping
- ½ cup crushed graham crackers
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth, incorporating additional moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture just until combined to avoid overworking the dough and developing gluten.
- Fold in Peaches and Optional Chips: Gently fold in the finely chopped and well-drained peaches along with white chocolate chips, if using, ensuring they’re evenly distributed without breaking up the fruit.
- Shape and Top Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Lightly sprinkle crushed graham crackers over the tops of each cookie for that cobbler-like crunch and flavor.
- Bake: Bake for 10–12 minutes or until the edges are golden and the centers are just set. Keep an eye on the cookies to prevent over-baking which can dry them out.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set up and making them easier to handle.
Notes
- Ensure the peaches are well-drained to prevent soggy cookie dough which can affect texture.
- Fresh, canned (in juice), or thawed frozen peaches all work well—pat dry thoroughly.
- For extra indulgence, drizzle with a vanilla glaze after baking or serve slightly warm with a scoop of vanilla ice cream.
- If white chocolate chips aren’t preferred, feel free to omit or substitute with regular chocolate chips or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
