Irresistible Peach Cobbler Cookies

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Description
These soft, chewy cookies are packed with juicy peach bits, warm cinnamon, brown sugar, and topped with a buttery crumble just like classic peach cobbler. Every bite tastes like comfort food in cookie form—fruity, spiced, and sweet with a golden, bakery-style finish.

Origin
Peach cobbler is a Southern classic with roots in early American baking. This cookie version is a modern twist that brings all the flavor of the original dessert into a portable, snackable treat. Popular at potlucks, bakeries, and online baking circles!

Ingredients with Quantities

For the Cookie Dough:

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ¾ cup fresh or canned peaches, diced small (drained if canned)

For the Cobbler Crumble Topping:

  • ¼ cup all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp granulated sugar
  • 2 tbsp cold butter, cubed
  • ¼ tsp cinnamon

Optional Ingredients

  • ¼ tsp nutmeg (for deeper spice flavor)
  • ¼ cup chopped pecans or walnuts (for crunch)
  • A drizzle of vanilla glaze (for extra sweetness)
  • ½ tsp lemon zest (to brighten the flavor)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Make the crumble topping: In a small bowl, mix flour, sugars, and cinnamon. Add cold butter and use a fork or fingers to blend until crumbly. Chill in the fridge while making the dough.
  3. Make the cookie dough: In a large bowl, cream together butter and both sugars until light and fluffy. Add egg and vanilla, and mix well.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Gradually add to the wet mixture until combined.
  5. Gently fold in diced peaches. If your peaches are very wet, pat them dry before mixing in to avoid soggy dough.
  6. Scoop dough (about 1½ tablespoons per cookie) onto prepared baking sheet, spacing 2 inches apart. Press a small amount of the crumble topping onto each cookie.
  7. Bake for 10–12 minutes or until edges are set and tops are golden. The centers should look slightly underdone—they’ll finish setting as they cool.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Success
Use room temperature butter for easier creaming. Pat peaches dry to prevent soggy cookies. Chill the crumble topping so it holds its shape while baking. Don’t overbake—soft centers = chewy cookies. These are best enjoyed the day they’re made!

Recommendations
Serve warm with vanilla ice cream for a cookie-cobbler hybrid dessert. Pack into gift boxes or jars for sweet holiday gifts. Pair with sweet tea, milk, or even a cinnamon latte. Want extra flair? Add a drizzle of vanilla glaze or caramel sauce.

Nutrition per cookie (based on 18 cookies, approximate)
Calories: 160
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 23g
Sugar: 14g
Protein: 2g
Fiber: 0.5g
Sodium: 80mg

Want to make them gluten-free, vegan, or turn them into bars? I’ve got easy swaps. Just ask!

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