If you’re searching for something truly special to bake this season, look no further than these Irresistible Peach Cobbler Cookies. Imagine the soul-warming flavors of a classic Southern peach cobbler baked right into a pillowy-soft cookie, with golden edges, sweet summer peaches, and a cozy hit of cinnamon in every bite. These treats are the very definition of comfort food—perfect for sharing at gatherings, gifting to friends, or savoring alongside your favorite coffee or tea. One batch simply won’t be enough because these cookies are as memorable as they are mouthwatering!

Irresistible Peach Cobbler Cookies Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in these cookies serves a delicious purpose, from building the perfect soft texture to infusing every bite with fresh, warm flavor. Don’t let the simple list fool you—each item works its magic in just the right way to create truly Irresistible Peach Cobbler Cookies.

Unsalted butter (1 cup, softened): Provides the base for a soft, tender crumb and infuses rich flavor throughout every cookie.
Granulated sugar (1 cup): Sweetens and helps create the delicate golden edges that make these cookies so tempting.
Brown sugar (1/2 cup): Adds depth and a hint of caramel flavor, mirroring the notes of a traditional cobbler topping.
Large eggs (2): Bind everything together and create that wonderful, chewy texture.
Vanilla extract (1 teaspoon): Enhances the fruit and spice notes, adding complexity you’ll taste in every bite.
All-purpose flour (2 3/4 cups): The sturdy backbone that keeps these cookies thick and satisfying.
Baking soda (1 teaspoon): Ensures a gentle rise so the cookies bake up just right—neither too flat nor too puffy.
Baking powder (1/2 teaspoon): Works with the baking soda to create lift while keeping the crumb soft.
Salt (1/2 teaspoon): Balances the sweetness and brings all the flavors together.
Cinnamon (1 teaspoon): Brings that iconic peach cobbler warmth that we all love.
Nutmeg (1/2 teaspoon): Adds an extra layer of cozy spice, perfectly complementing peaches.
Diced fresh or canned peaches (1 1/2 cups, well-drained): The star ingredient—use fresh peaches for peak flavor or canned for year-round convenience, just be sure they’re well-drained to prevent sogginess.
White chocolate chips (1/2 cup, optional): An indulgent twist that adds creamy sweetness; totally optional, but highly recommended for white chocolate lovers!
Cinnamon sugar (1/2 cup, for rolling): Creates a sparkling, flavorful coating on each cookie, delivering irresistible texture and aroma.

How to Make Irresistible Peach Cobbler Cookies

Step 1: Prep Your Kitchen

Preheat your oven to 350°F and line your baking sheets with parchment paper. This little bit of prep work will make cleanup a breeze and ensure the cookies bake evenly without sticking—always worth the extra minute or two!

Step 2: Cream Together the Butter & Sugars

In a large mixing bowl, beat the softened unsalted butter together with both granulated and brown sugars until the mixture is light and fluffy. This step is crucial for getting that melt-in-your-mouth texture, so take a few minutes here and admire how the sugars transform the butter into creamy perfection.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract—it doesn’t seem like much, but it really ties all those warm, comforting flavors together.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing them separately first means the leaveners and spices will be evenly distributed throughout your dough, ensuring every single cookie has the perfect taste and texture.

Step 5: Bring Wet and Dry Together

Gradually add the dry mixture to the wet, stirring just until combined. It’s important not to over-mix; stop as soon as no streaks of flour remain. Your dough is almost ready for magic!

Step 6: Fold in Peaches and Chocolate Chips

Gently fold in the diced peaches and optional white chocolate chips. At this point, the dough will be soft and speckled with beautiful chunks of peach—exactly what we want for truly Irresistible Peach Cobbler Cookies.

Step 7: Chill the Dough

Pop the dough into the fridge for 30 minutes. Slightly chilled dough is easier to handle, and this step helps the cookies keep their shape while baking, especially with those juicy peach pieces inside.

Step 8: Shape, Roll, and Bake

Scoop rounded tablespoons of dough and roll them into balls. Toss each ball gently in cinnamon sugar until fully coated, then arrange on your prepared baking sheets about 2 inches apart. Bake for 11–13 minutes, or until the edges are a beautiful golden color and the centers are just set—trust that little bit of softness, it’ll firm up as they cool!

Step 9: Cool and Enjoy

Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack. This little pause firms them up slightly and makes them easier to move. Soon you’ll be sinking your teeth into pure peachy bliss!

How to Serve Irresistible Peach Cobbler Cookies

Garnishes

For a bakery-style finish, sprinkle your freshly baked Irresistible Peach Cobbler Cookies with a pinch of coarse sugar or a light dusting of ground cinnamon right after they come out of the oven. If you’re feeling extra fancy, a drizzle of vanilla glaze can take these cookies to a whole new level of indulgence.

Side Dishes

These cookies pair beautifully with a scoop of vanilla bean ice cream—the combination tastes just like a slice of peach cobbler à la mode! For a lighter touch, serve them alongside a mug of cinnamon-spiced tea or a glass of cold milk for that classic milk-and-cookies feeling.

Creative Ways to Present

Stack a few Irresistible Peach Cobbler Cookies and tie them with a cute ribbon for a homemade gift, or serve them on a tiered dessert tray at brunch for some serious wow-factor. For a party, create cookie “ice cream sandwiches” with peach or vanilla ice cream and roll the sides in crushed pecans or more cinnamon sugar—a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 3 days. The peaches keep them moist, but after a few days, they’re still delicious with a quick warm up. Be sure to layer parchment or wax paper between stacks if you want to preserve the sparkling cinnamon sugar finish.

Freezing

You can freeze baked Irresistible Peach Cobbler Cookies for up to 2 months. Let them cool completely, then wrap tightly in plastic wrap, followed by a freezer bag or container. For a fresh-from-the-oven feel, freeze the raw dough balls (already rolled in cinnamon sugar), then bake straight from the freezer—just add an extra minute or two to the baking time.

Reheating

To enjoy that just-baked softness again, pop a cookie in the microwave for about 10 seconds or warm them on a baking sheet in a 300°F oven for 4–5 minutes. The peaches and cinnamon will fill your kitchen with the most wonderful aroma, as if you just baked a fresh batch!

FAQs

Can I use frozen peaches in Irresistible Peach Cobbler Cookies?

Absolutely! Just thaw and drain frozen peaches thoroughly before dicing and folding them into the dough. Excess moisture can lead to soggy cookies, so make sure they’re patted dry for best results.

Do I have to add white chocolate chips?

Nope! The cookies are completely delicious without them, but the white chocolate does add a creamy touch and pairs beautifully with peaches and cinnamon. If you’re a purist or avoiding chocolate, feel free to skip that ingredient.

What’s the secret to keeping the cookies soft?

The combination of room temperature butter, a brief chill for the dough, and not overbaking is what keeps Irresistible Peach Cobbler Cookies soft and tender. Remember, they’ll continue to set as they cool, so take them out while the centers are still just a touch underdone.

Can I make the dough in advance?

Absolutely—chilling the dough in the fridge for up to 24 hours in advance is a great way to save time and get even more flavor development. Let it sit at room temperature for 10–15 minutes if it’s too firm before scooping and baking.

How do I keep peaches from making the cookies soggy?

Use well-drained and patted-dry peaches, whether fresh, canned, or frozen. Extra liquid is the main culprit for soggy cookies, so take an extra couple of minutes at this step to ensure great results every time.

Final Thoughts

There’s just something wonderfully nostalgic and cozy about baking a batch of Irresistible Peach Cobbler Cookies—they truly bring the best of summer’s sweetness to your kitchen, any time of year. Whether you’re filling a cookie jar for your family or sharing them with friends, these cookies promise to win hearts and spark smiles. Give them a try, and let yourself fall in love with the irresistible combination of juicy peaches, warm spice, and home-baked comfort!

Irresistible Peach Cobbler Cookies Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 32 minutes (plus chilling time)
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Irresistible Peach Cobbler Cookies are a delightful twist on the classic peach cobbler, packed with juicy peaches, warm spices, and a hint of white chocolate. Soft and chewy, these cookies are perfect for enjoying the flavors of summer in a handheld treat.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter (softened)
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups diced fresh or canned peaches (well-drained)
1/2 cup white chocolate chips (optional)

Coating:

1/2 cup cinnamon sugar (for rolling)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
Mix wet ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add peaches and chocolate: Gently fold in the diced peaches and white chocolate chips if using. Chill the dough for 30 minutes to make it easier to handle.
Form and bake: Scoop rounded tablespoons of dough, roll into balls, then coat in cinnamon sugar. Place on prepared baking sheets about 2 inches apart. Bake for 11–13 minutes, or until edges are golden and centers are set.
Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Make sure peaches are well-drained to avoid soggy cookies.
For extra flavor, use fresh summer peaches and sprinkle a bit of coarse sugar on top before baking.
These cookies are best enjoyed the day they’re baked.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American