Description:
These soft, buttery cookies are infused with warm cinnamon, brown sugar, and juicy peach chunks — capturing all the cozy goodness of peach cobbler in handheld cookie form. A sweet glaze and buttery streusel topping make them truly irresistible.
Origin:
A Southern-inspired twist on the classic fruit cobbler, these cookies take the beloved flavors of peach cobbler and reimagine them into a chewy, bakery-style treat. Think down-home comfort meets sweet street-style cookie trends.
Ingredients Quantity (Makes ~20 cookies)
For the Cookies
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
- 1 cup fresh or canned peaches, chopped small and patted dry
For the Streusel Topping
- ¼ cup (30g) flour
- 2 tbsp brown sugar
- 2 tbsp cold butter, cut into pieces
- Pinch of cinnamon
For the Glaze (Optional)
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
- ¼ tsp vanilla extract
Ingredients Optional
- Add chopped pecans or walnuts (¼ cup) for crunch
- Use almond extract (¼ tsp) instead of vanilla for a bakery twist
- A dash of ginger in the dough for extra spice
- Replace some peaches with nectarines or apricots for variety
Instructions
- In a mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla, beat until smooth.
- In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in chopped peaches gently. Chill dough for 30 minutes if too soft.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop cookie dough (about 2 tbsp per cookie) onto the sheet, leaving space in between.
- Make streusel: mix flour, brown sugar, cinnamon, and butter with a fork until crumbly. Sprinkle a bit on each cookie.
- Bake for 10–12 minutes until edges are golden and centers look just set.
- Cool on the tray for 5 minutes before transferring to a wire rack.
- Mix glaze ingredients and drizzle over cooled cookies.
Tips for Success
Pat the peaches dry to avoid soggy cookies.
Don’t overmix the dough to keep cookies tender.
Chill the dough if it gets sticky — especially with fresh fruit.
Bake until just golden for a soft, chewy center.
Recommendation
Serve warm with vanilla ice cream for a peach cobbler cookie sundae. Great for summer picnics, bake sales, or cozy fall evenings with tea.
Nutrition (Per Cookie – approx.)
Calories: 190 kcal
Fat: 9g
Carbohydrates: 25g
Sugar: 14g
Protein: 2g
Fiber: 1g
Sodium: 90mg
Want a gluten-free version or want to turn this into a skillet cookie? I got you!