Peach Cobbler Cookies

These peach cobbler cookies taste like summer in a cookie. Soft, chewy cookies are studded with bits of fresh peach, spiced with cinnamon, and rolled in cinnamon sugar before baking. A drizzle of glaze on top gives them the same finish as a warm cobbler.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Soft and chewy with fresh peaches
• Cinnamon sugar crunch on the outside
• Tastes like peach cobbler in cookie form

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh peaches, peeled and finely diced
• 1/2 cup sugar, for rolling
• 1 teaspoon ground cinnamon, for rolling
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract, for the glaze

How to Make It

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in the eggs and vanilla.

4. Stir the dry ingredients into the butter mixture just until combined, then gently fold in the diced peaches.
5. Stir 1/2 cup sugar and 1 teaspoon cinnamon together in a small bowl.
6. Scoop 2 tablespoons of dough per cookie, roll each into a ball, then roll it in the cinnamon sugar. Place the balls 2 inches apart on the baking sheets.
7. Bake for 12 to 14 minutes, until the edges are set and the centers look slightly soft. Cool on the pan for 5 minutes, then move the cookies to a rack.
8. Whisk the powdered sugar, milk, and vanilla into a glaze and drizzle it over the cooled cookies.

Pro Tips

• Pat the diced peaches dry with paper towels so the dough does not get too wet.
• Do not overbake. The cookies finish setting as they cool, and soft centers are the goal.
• Chill the dough for 30 minutes if your kitchen is warm. Cold dough spreads less.

Serving Suggestions

Serve warm with vanilla ice cream, or pack them for picnics and bake sales. They are wonderful with a glass of cold milk.

Frequently Asked Questions

Can I use canned peaches?

Yes. Drain them well and pat them dry. Use peaches packed in juice, not syrup, for the best flavor.

Can I use frozen peaches?

Yes. Thaw them completely, drain them, and pat them dry before folding them into the dough.

How long do they keep?

Store them in a sealed container at room temperature for up to 4 days. Freeze the baked cookies for up to 2 months.