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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.
Summer Peach Cobbler Cookie Recipe
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.
Making these cookies taste like peach cobbler is actually pretty easy. The crumbs are added right into the dough and mixed in to get the signature crumb flavor in every bite. The peaches 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?
Why I Love These Peach Cobbler Cookies
- Transformation - The cookies take everything you love about peach cobbler and turn it into a simple, easier-to-eat cookie.
- Summer Flavors — This cookie is summer in one bite. Its fresh peach flavors go hand in hand with the sunshine.
- Worth the Oven —Turning on the oven in the summer is not ideal, but these cookies make it worth it.
Ingreidents Needed To Make Peach Cobbler Cookies
See below for all the details on what you'll need to make the full recipe.
- Butter - Keep the butter very cold and cubed.
- Brown sugar - Keeps the cookies very moist.
- Peach - Finely chop the peaches so they will fit inside the stuffed cookie.
- Cinnamon - Flavors the crumbs for that signature crumble taste.
- AP Flour - Goes in both the crumbs and the cookies.
Directions For 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.
- Stuff the dough
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 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°. To get a solid cook, place one empty baking sheet upside-down in the oven and 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.
Serving Suggestions
These cookies are super tasty on their own. They are the perfect summertime dessert, great for a barbeque with family and friends, or delicious any night of the week.
Make Ahead and Storage
The cookies will last about 4-6 days after being baked. Due to the peaches in the middle, they may start to get a little soft. Store any leftover cookies in the refrigerator in an airtight container to keep them fresh.
Tips and Variations
- Don't Overstuff - The peach filling will all spill out if the cookies are overstuffed. Less is more when it comes to filling the center of the cookies.
- Summer Flavors — These cookies work with a variety of fruit. Basically, if you can make it into a cobbler, you can make it into a cookie.
- Crumbs — Sprinkle or roll the giant cookies in the crumbs before putting them in the oven. The cookies will spread out and lose a few crumbs in the process, so it is better to have more on top so they will stick when baking.
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 you would use to make cobbler would be great with these cookies. Apple, cherry, or berry would taste great.
Peach Cobbler Cookies
Ingredients
Method
- 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.
Debra K Gerdau Willet says
So where do the peaches come in?
Margo says
They are stuffed inside the cookie!