Peach Cobbler Cookies

These peach cobbler cookies transform the classic Southern dessert into soft, pillowy cookies filled with juicy peaches, warm spices, and a buttery texture—perfect for summer gatherings or easy treats.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cookies

Calories: 180kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
hand mixer
baking sheets
Parchment paper
cookie scoop

Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh peaches, diced
1/4 cup granulated sugar (for topping)
1 tsp ground cinnamon (for topping)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla extract, mixing until well combined.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Gently fold in diced peaches.
Mix cinnamon and sugar for topping in a small bowl.
Scoop dough onto baking sheets, leaving space between cookies, and sprinkle with topping.
Bake for 11–13 minutes until edges are golden and centers slightly soft.
Let cookies rest for 5 minutes on the baking sheet, then transfer to a rack to cool.

Notes

Use ripe but firm peaches for best results. If using frozen or canned peaches, drain thoroughly to avoid excess moisture. Cookies stay fresh for 3–4 days in an airtight container or can be frozen up to 3 months.

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