If you’re looking for a little taste of summer wrapped up in a homemade treat, Peach Cobbler Cookies are pure magic! Each cookie is soft, golden, and aromatic, mixing the nostalgia of classic peach cobbler with all the coziness of a bakery-style cookie. Imagine actual sweet peach pieces tucked inside chewy, cinnamon-spiced dough, with a little crunch from graham crackers and maybe a few melty white chocolate chips—these cookies are a downright celebration of flavor. My family loves these any time of year, and I can’t wait for you to share them with your favorite people, too.
Ingredients You’ll Need
There’s nothing fancy here—just pantry staples and juicy peaches come together to create something extraordinary! Each ingredient plays a specific role, whether it’s for flavor, texture, or that perfect golden color.
- Unsalted butter (1 cup, softened): The foundation of a soft, rich cookie with gorgeous spread and flavor.
- Granulated sugar (1 cup): Brings that classic cookie sweetness and helps with a light, tender crumb.
- Light brown sugar (1/2 cup, packed): Adds hints of caramel and chewiness—classic cobbler richness!
- Large eggs (2): Give the cookies structure and keep them moist.
- Vanilla extract (1 teaspoon): Adds a subtle, dreamy flavor that ties everything together.
- All-purpose flour (3 cups): The essential backbone for just the right thickness and a soft bite.
- Baking soda (1 teaspoon): Helps the cookies rise and keeps them slightly fluffy.
- Baking powder (1/2 teaspoon): Works with the soda for that perfectly puffy, bakery-style look.
- Salt (1/2 teaspoon): Balances the sweetness and makes all of the flavors pop.
- Ground cinnamon (1 teaspoon): The cinnamon swirl that gives peach cobbler its signature scent and warmth.
- Ground nutmeg (1/2 teaspoon): A little goes a long way—this gives a subtle, cozy depth to each bite.
- Diced canned peaches (1 1/2 cups, drained and patted dry): Be sure to remove excess liquid so the cookies don’t get soggy. Fresh or frozen peaches work, too!
- White chocolate chips (1/2 cup, optional): Creamy, melty pools of sweetness—so good with fruit, but skip if you prefer classic style.
- Crushed graham crackers (1/2 cup): For that authentic cobbler crust vibe and a pleasant toastiness.
How to Make Peach Cobbler Cookies
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 350°F. Line a baking sheet with parchment paper to keep the cookies from sticking and to make cleanup a breeze. This simple step ensures every batch of Peach Cobbler Cookies comes out just right with perfectly golden bottoms.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed light brown sugar. Creaming until light and fluffy incorporates air, making the cookies soft with just the right chew.
Step 3: Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This helps the cookies hold together and brings out the comfortingly sweet aroma you want in every Peach Cobbler Cookie.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Make sure they’re well combined—this guarantees even distribution of flavors and levelling agents for perfectly puffy cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your butter and sugar mixture. Mix on low or with a spatula until everything is just combined. Avoid over-mixing so your Peach Cobbler Cookies stay soft and tender.
Step 6: Fold In the Peaches and More
Gently fold in the diced, well-drained peaches, white chocolate chips if you’re using them, and the crushed graham crackers. The peaches bring natural juiciness, while graham crackers add that classic cobbler character. Try not to over-mix at this stage to keep the fruit intact.
Step 7: Portion and Bake
Using a cookie scoop or spoon, portion the dough into 2-tablespoon mounds onto your prepared baking sheet, leaving about 2 inches between each for spreading. Bake for 12 to 14 minutes, until the edges are set and a lovely golden hue forms. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
How to Serve Peach Cobbler Cookies
Garnishes
For an extra cobbler flourish, sprinkle a touch of crushed graham cracker on top of each cookie before baking—they’ll toast up beautifully. To add a little sparkle, you could dust with powdered sugar once cooled, or even drizzle with white chocolate for a show-stopping finish.
Side Dishes
These cookies play so well with cooling sides. Try pairing Peach Cobbler Cookies with a scoop of vanilla bean ice cream, a dollop of softly whipped cream, or a chilled glass of sweet tea. The creamy, cold sides highlight the gooey bites of peach in the cookies.
Creative Ways to Present
Turn these into a dessert platter by serving them alongside mini fruit tarts or lemon bars for a sweet, summery spread. Stack them in mason jars with ribbon for adorable gifts, or serve warm in a shallow bowl with ice cream for a playful “cookie sundae” twist on peach cobbler.
Make Ahead and Storage
Storing Leftovers
Keep Peach Cobbler Cookies fresh by storing them in an airtight container at room temperature for up to 4 days. If you notice them getting a bit soft, slip a slice of bread in the container—the cookies will soak up the moisture and stay bakery-soft.
Freezing
These cookies freeze beautifully! Once baked and fully cooled, stack them in a freezer-safe bag or container with parchment between layers. They’ll keep well for up to 3 months—perfect for spontaneous cravings.
Reheating
To restore that “just-baked” texture, pop a frozen (or day-old) Peach Cobbler Cookie in the microwave for about 10–12 seconds. A few moments in a low oven will also revive the edges to golden, toasty perfection. Enjoy warm for peak comfort!
FAQs
Can I use fresh or frozen peaches instead of canned?
Absolutely! Fresh or frozen peaches work beautifully in Peach Cobbler Cookies—just chop them small and drain off any excess moisture to avoid soggy dough. You want those juicy bites without making the cookies too wet.
Do I have to use white chocolate chips?
Nope! The white chocolate chips are totally optional. They add a creamy, melty note that pairs wonderfully with peaches, but the cookies are just as dreamy without them. Omit for a classic cobbler vibe or swap in chopped nuts if you’d like!
How do I keep the cookies from spreading too much?
If your dough feels very soft (especially on a warm day), chill it for about 30 minutes before baking. This firms up the butter and gives you perfect, thick Peach Cobbler Cookies every time.
What’s the best way to chop peaches for cookies?
Dice the peaches into small, even pieces—about the size of chocolate chips. This helps the fruit distribute evenly throughout the dough and prevents any single cookie from getting too soggy or falling apart.
Can I make the dough ahead of time?
Yes! Make the dough up to two days in advance and store it tightly covered in the fridge. Let it warm slightly before scooping and baking for the best texture in your Peach Cobbler Cookies.
Final Thoughts
Every bite of these Peach Cobbler Cookies feels like the best part of summer, no matter the season. They’re soft, cheerful, and downright irresistible—so grab those peaches and treat yourself to a batch. Happy baking!
