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Peach cobbler cookies stacked on a white plate with peaches and cinnamon sticks.

Irresistible Peach Cobbler Cookies Recipe for Dessert Lovers

These irresistible peach cobbler cookies combine juicy peaches, cinnamon spice, and a buttery streusel topping. A handheld twist on the classic Southern dessert, this recipe creates soft and chewy cookies with a cobbler-style crunch—perfect for parties, holidays, or everyday indulgence.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 4
Calories 165 kcal

Ingredients
  

Cookie Dough

  • 3/4 cup 170 g unsalted butter, softened
  • 1/2 cup 100 g granulated sugar
  • 1/2 cup 110 g light brown sugar, packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/4 cups 270 g all-purpose flour (spooned and leveled)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg optional
  • 1 1/4 cups 200 g diced peaches (fresh, canned well-drained, or thawed frozen)
  • 1 tbsp cornstarch to toss peaches

Streusel Topping

  • 1/2 cup 60 g all-purpose flour
  • 1/4 cup 55 g light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 4 tbsp 56 g cold unsalted butter, cubed
  • Pinch of salt

Optional Glaze

  • 3/4 cup 90 g powdered sugar
  • 1/2 tsp vanilla extract
  • 1 –2 tbsp milk or cream

Instructions
 

  • Prep the peaches: Dice into small pieces, blot with paper towels, and toss with cornstarch. Set aside.
  • Preheat oven: Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until fluffy (2–3 minutes).
  • Add egg and vanilla: Mix until just combined.
  • Mix dry ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Combine wet and dry: Gradually add dry mixture to wet ingredients. Mix until just combined.
  • Fold in peaches: Gently fold diced peaches into dough with a spatula.
  • Portion dough: Scoop about 1.5 tbsp per cookie, place 2 inches apart on baking sheets. Chill briefly if dough feels soft.
  • Make streusel: Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until pea-sized crumbs form.
  • Top cookies: Press streusel onto each cookie dough ball.
  • Bake: Bake for 10–12 minutes, rotating halfway, until edges are golden and centers just set.
  • Cool: Let cookies rest on sheet for 5 minutes, then transfer to wire racks.
  • Glaze (optional): Mix powdered sugar, vanilla, and milk. Drizzle over cooled cookies.

Notes

Notes & Tips

  • Always blot peaches dry to prevent excess moisture.
  • For bakery-style tops, tap baking sheet gently halfway through baking.
  • Fresh peaches give the brightest flavor, but canned peaches work year-round.
  • Chill dough briefly if it feels too soft—this prevents excessive spreading.