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These peach cobbler cookies are packed with fresh summertime peaches. They take everything that you love about classic peach cobbler and wrap it all up into a giant cookie.
I know what you're thinking, peach cobbler doesn't belong in a cookie. It's too messy and gooey. However, I am here to prove you wrong. These peach cobbler cookies combine the best features of a giant cookie with a peach crumble for the ultimate summer dessert.
I first got the idea for this cookie after making these giant chocolate chip cookies. When you take out the chocolate chips, the base of the cookie has a nice taste on its own and seemed pretty versatile. Quickly, the wheels started turning to see what else I could put in these cookies.
I don't know if it is the season or I've just been spending a lot of time making crumbles, but peach cobbler instantly came to mind. I wasn't sure if the flavor would hold up and was worried the peaches would just get soggy in the cooking process. Luckily, I was very wrong. These cookies are insanely delicious.
Peach Cobbler Cookie Recipe
Making these cookies taste like peach cobbler is actually pretty easy. To get the signature crumb flavor in every bite, the crumbs are added right into the dough and mixed in.
As for the peaches, they go into a little well inside the cookie dough. They are then topped with more crumbs so they get super gooey on the inside. Before hitting the oven, the cookies get one more hit of crumb topping right on top.
The only thing missing from these cookies is a scoop of vanilla ice cream. Maybe peach cobber ice cream sandwiches are the way to go to get the best of both worlds?
Ingreidents Needed To Make Peach Cobbler Cookies
Cookies
- All-purpose flour
- Cake flour
- Baking powder
- Baking soda
- Kosher salt
- Butter - cold and cubed
- Light or dark brown sugar
- Granulated sugar
- Eggs - beaten
- Peach - finely chopped
Crumb Topping
- All-purpose flour
- Brown sugar
- Cinnamon
- Butter - melted
How To Make Peach Cobbler Cookies
- Prepare: Prepare two baking sheets with parchment paper and set aside.
- Make the cookies: Mix together all of the dry ingredients. Then, in a large bowl, use a stand mixer or hand mixer to cream the butter, for about 30-45 seconds. Add in the sugar and continue to cream the butter mixture. The mixture should look pale yellow. Gradually add the flour mixture to the butter mixture. The mixture will be a bit crumbly, so don't worry if it looks off. Add in eggs and mix until fully combined. Place the dough in the refrigerator while you make the crumbs.
- Make the crumbs: Add the flour, brown sugar, cinnamon, and melted butter in a small bowl. Mix with a fork until crumbs start to form. The crumbs should be about the size of a pea.
- Fold in the crumbs: Take the dough out of the fridge and fold in about ¾ of the crumbs. The dough will be a little lumpy, but don't worry if it does not incorporate fully.
- Form the cookies: Once the dough is in a ball, take about a quarter chunk of dough off the top. Flatten the dough with your thumb to form a well. Inside the well, place some of the peaches and crumbs. The filling should completely fill in the well. Cover the well and filling area with the remaining cookie dough. Repeat for the remaining cookies. If you have extra crumbs, you can sprinkle them on top of the dough.
- Chill the dough: Place the large balls of dough on a prepared tray and place them in the freezer for 90 minutes.
- Bake the cookies: When the cookies are almost ready in the freezer, preheat the oven to 375°. In order to get a solid cook, place one empty baking sheet upside-down in the oven and place the tray with the cookie dough on top of it. Bake for 24-26 minutes, or until the edges show a golden brown tint.
- Cool and enjoy: Let the cookies cool for about 10 minutes. Eat while still warm to get that true peach cobbler flavor.
How To Store Peach Cobbler Cookies
The cookies will last about 4-6 days after being baked. They may start to get a little soft due to the peaches in the middle. Store any leftover cookies in the refrigerator in an airtight container to keep them fresh.
FAQs
This recipe works best with fresh peaches. They do not have any extra liquid in them to make the cookies soggier.
That is up to you! The skin from the peaches will not impact the recipe. So if you do not like the skin on peaches, feel free to peel them.
Yes! Any fruit that you would make cobbler with would be great with these cookies. Apple, cherry, or berries would taste great.
Peach Cobbler Cookies
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 ¼ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (2 sticks) cold butter, cubed
- ⅔ cup light or dark brown sugar
- ⅔ cup granulated sugar
- 2 large eggs, beaten
- 1 peach finely chopped
Crumb Topping
- ½ cup all-purpose flour
- ¾ cup brown sugar
- 2 tablespoons cinnamon
- 4 tablespoons butter, melted
Instructions
- Prepare two baking sheets with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside
- In a large bowl, use a stand mixer or hand mixer to cream the butter, about 30-45 seconds. Add in the sugar and continue to cream the butter mixture. The mixture should look a pale yellow.
- Gradually add in the flour mixture to the butter mixture. The mixture will be a bit crumbly, so don't worry if it looks off. Add in eggs and mix until fully combined. Place dough in the refrigerator while you make the crumbs.
- Make the crumb topping. Add the flour, brown sugar, cinnamon, and melted butter in a small bowl. Mix with a fork until crumbs start to form. The crumbs should be about the size of a pea.
- Take the dough out of the fridge and fold in about ¾ of the crumbs. The dough will be a little lumpy, but don't worry if it does not incorporate fully.
- Make the cookie dough balls. Each ball should weigh around 6 oz or ¾ cups. The dough should make around 5-7 large cookies. Once the dough is in a ball, take about a quarter chunk of dough off the top. Flatten the dough with your thumb to form a well. Inside the well, place some of the peaches and crumbs. The filling should completely fill in the well. Cover the well and filling area with the remaining cookie dough. Repeat for the remaining cookies. If you have extra crumbs, you can sprinkle them on top of the dough.
- Place the large balls of dough on a prepared tray and place them in the freezer for 90 minutes.
- When the cookies are almost ready in the freezer, preheat the oven to 375°. In order to get a solid cook, place one empty baking sheet upside-down in the oven and place the tray with the cookie dough on top of it. Bake for 24-26 minutes, or until the edges show a golden brown tint.
colin cooke says
looks delicious and Tell your father he can have one. I love peach in anything.
Carole says
These look amazing. Peaches are still poppin so I’m all in with them.