• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Sage Apron logo
  • Recipe Index
  • About Us
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
    • Appetizers & Snacks
    • Main Courses
    • Side Dishes
    • Sweets & Dessert
    • Drinks
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    • Spooning thick balsamic glaze over a pan of rosemary lamb chops.
      Cast Iron Lamb Chops with Rosemary and Balsamic
    • A crock of French onion beef stew topped with croutons and melted cheese.
      French Onion Beef Stew
    • A cozy pan pf fresh baked maple dinner rolls adorned with butter and sea salt.
      Salted Maple Dinner Rolls
    • A crumbly bitten cookie with apple pie filling and oat crumble topping.
      Cinnamon Apple Crumble Cookies
    • A big pot of turkey stock, herbs and aromatic vegetables.
      Make Ahead Turkey Stock (for Gravy, Stuffing & Soups)
    • A gravy boat full of turkey gravy on the Thanksgiving table.
      Make Ahead Turkey Gravy (Without Drippings)
    • Orange toweled hands setting the hot dish of stuffing on the Thanksgiving table.
      Challah and Sausage Stuffing (Dressing)
    • Sweet potato caramelle pasta in a brown butter balsamic sauce with prosciutto.
      Caramelle with Sweet Potato Filling (Candy Shaped Pasta)
    • A spoonful of brown butter balsamic sauce over a big bowl of stuffed pasta.
      Balsamic Brown Butter (Pasta Sauce)
    • Peaches & Rum Cocktail - A Peach Pie Punch
    • A white bowl filled with peach panzanella salad with tomatoes and basil.
      Peach Panzanella Salad
    • A dish of grilled fingerling potatoes with half a lemon and fresh parsley.
      Grilled Fingerling Potatoes with Lemon and Parsley
    Recipes » Cookies & Bars

    Peach Cobbler Cookies

    Published: Aug 10, 2023 by The Sage Apron - This post may contain affiliate links.

    Jump to Recipe

    Peach cobbler cookies feature a melt in your mouth cinnamon sugar cookie with a peach pie filling and a buttery cobbler crumb topping. They're a delicous Summer cookie that tastes just like freshly baked peach cobbler!

    A row of peach cobbler cookies on a cooling rack.

    These cookies taste just like peach cobbler. They’re so good… it will be worth turning on the oven in the Summertime, I promise!

    This cookie recipe was adapted from one of our year round favorites: Frosted Vanilla Cookies! They're buttery soft, speckled with real vanilla and topped with a swoosh of homemade buttercream.

    Jump to:
    • Ingredients
    • How To Make Cookies That Taste Like Peach Cobbler
    • Saving & Storing
    • You May Also Like…
    • Recipe
    • Comments

    Ingredients

    Ingredients needed to make peach cobbler cookies.
    Ingredient quantities can be found in the recipe card at the bottom of this post.

    Key Ingredients

    • Peaches - You can use fresh or frozen peaches for this recipe.
    • Sour Cream - Sour cream keeps these cookies moist with a tender crumb structure and slightly tangy flavor.
    • Cornstarch - Cornstarch is an essential ingredient in both the cookie dough and the peach filling. In the dough, the starch contributes to a light, cake-like texture. In the filling, the starch acts as a thickener to achieve that gooey peach pie goodness.
    An overhead shot of peaches and cobbler cookies on a wooden table.

    How To Make Cookies That Taste Like Peach Cobbler

    These cookies are made from 3 easy components. Start by making the cookie dough and buttery cobbler topping. While that chills in the refrigerator, you can make the peach pie filling. Once everything is chilled, all you have to do is bake and assemble.

    Cookie Dough

    1. Start by sifting the flour, cornstarch, baking powder, baking soda and salt together. Set aside.
    Sifting the cookies' dry ingredients together.
    1. Next, use an electric mixer of stand mixer fitted with the paddle attachment to cream the butter and sugar together. Mix on medium speed for 5 - 8 minutes, scraping the bowl as necessary, until the mixture is pale, light and fluffy.

    Pro Tip: Creaming Butter & Sugar - The KEY to soft, cake-like texture is properly creaming the butter and sugar. Your end result should be pale, nearly white, light and fluffy.

    Butter and sugar in a mixer after creaming for only 2 minutes
    Creaming after 2 minutes.
    A picture of light and fluffy creamed butter with a green check
    Creaming after 8 minutes.
    1. Add in the egg and vanilla extract. Mix until incorporated.
    2. Then add in the sour cream and mix until well combined. Scrape the bowl as necessary.
    Creamed butter and sugar in a stand mixer with an egg and vanilla extract.
    Adding sour cream to the cookie dough in the stand mixer.
    1. Add in the flour mixture and mix, on lowest speed until the flour is just combined. Do not over mix. I like to pulse my mixer on and off just until the flour is no longer visible. Scrape the bottom of the bowl to ensure the ingredients are well distributed.
    2. Chill the cookie dough in the refrigerator for 2 hours, or overnight.
    Adding the dry sifted ingredients to the cookie dough.
    Soft and crumbly cookie dough in the bowl of a stand mixer.

    Buttery Cobbler Topping

    1. Combine the sugar, flour, and salt in a bowl. Add melted butter and stir to combine.
    2. Stir until all of the flour is saturated and a crumbly dough forms.
    Cobbler crumble ingredients in a small mixing bowl.
    A bowl of the raw cobbler crumble topping.
    1. Finely crumble the mixture on a parchment lined baking sheet. Use a fork or your fingers to break up the crumbles into fairly small pieces that will fit well on the center of the cookies. Chill in the refrigerator until ready to bake.
    Raw cobbler topping chilling on a parchment lined sheet tray.

    Peach Pie Filling

    1. Wash and finely dice your peaches. There is no need to peel them, the skins will cook down into the compote and be undetectable.
    A cutting board with finely diced peaches.
    1. Add the peaches to a small pot with the sugar. Cook over medium heat, stirring occasionally and bring to a simmer. Simmer for 3 - 5 minutes until the peaches begin to break down.
    A pot of finely diced peaches and sugar next to lemon wedges and a small cup of cornstarch.
    1. In a small bowl, make a cornstarch slurry by whisking together 1 ½ teaspoons of cornstarch and a splash of cold water. Stir the slurry into the peach pie filling and return to a simmer for 1 - 2 minutes or until the mixture has thickened. (The filling will continue to thicken more as it cools.)
    2. Stir in a squeeze of fresh lemon juice and a pinch of salt. Set the filling aside and allow to cool at room temperature while baking the cookies.
    A pot full of peach pie filling.

    Baking & Assembling

    1. When ready to bake, preheat the oven to 375° Fahrenheit. When preheated, add the cobbler topping and bake for 10 minutes. Remove from the oven and carefully stir the crumble on the baking sheet. Continue baking for an additional 5 minutes or until the cobbler topping is lightly golden. Set aside.
    Golden cobbler crumb topping on a baking tray.
    1. Lower the oven temperature to 325° degrees and allow a few minutes of cooling before baking the cookies.
    2. In the meantime, scoop the cookie dough into rounded 2 Tablespoon balls of dough. Roll each ball of dough in cinnamon sugar. I like to roll the first dusting of cinnamon sugar into the cookie dough, and then coat it in a second layer of cinnamon sugar, for good measure.

      Arrange the cookies on a parchment lined baking sheet. If the dough is very soft, or your kitchen is overly warm, you may want to re-chill the balls of dough to help them keep their shape while baking.
    Balls of cookie dough on a sheet tray next to a cookie dough ball in cinnamon sugar.
    1. Bake the cookies for 15 minutes, rotating the pan halfway through, or until the cookies have puffed up with a barely golden edge.
    2. As soon as you have removed the cookies from the oven, use the bowl of a ½ Tablespoon measuring spoon to create indentations in the center of each cookie.
    Using a measuring spoon to make wells in the center of each freshly baked cookie on the tray.
    1. Next, fill each well with a heaping ½ Tablespoonful of peach pie filling.
    2. Top each cookie with generous spoonful of cobbler topping. (Eat one warm off of the tray!) Transfer cookies to a cooling rack to cool completely.
    Spooning peach pie filling into the center of each peach cobbler cookie.
    A tray full of peach cobbler cookies topped with a crumbly cobbler topping.

    Saving & Storing

    These cookies can be stored in an airtight container at room temperature for 3 - 5 days. Ours have never lasted that long though!

    The cobbler cookies can also be frozen for 2 - 3 months.

    A baking rack full of peach cobbler cookies next to a couple fresh peaches.

    You May Also Like…

    • A white bowl filled with peach panzanella salad with tomatoes and basil.
      Peach Panzanella Salad
    • A heart shaped strawberry shortbread cookie with a bite missing.
      Strawberry Shortbread Cookies (Heart Shaped)
    • A scoop of vanilla ice cream melting into a warm slice of peach mango pie
      Homemade Peach Mango Pie
    • A simple white scene filled with vanilla frosted cookies
      Frosted Vanilla Cookies

    Did you make this recipe?
    Please leave us a star rating and share your photos @TheSageApron

    Recipe

    A baking rack full of peach cobbler cookies next to a couple fresh peaches.

    Peach Cobbler Cookies

    Author: The Sage Apron
    These cookies have a light snickerdoodle base with peach pie filling and a buttery cobbler crumb topping! They’re melt in your mouth delcious!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes minutes
    Cook Time 35 minutes minutes
    Chill Time 2 hours hours
    Total Time 3 hours hours
    Yield 20 Cookies
    Course Dessert
    Cuisine American

    ADJUST SERVINGS

    Special Equipment

    • Stand Mixer with the Paddle Attachment (or Electric Mixer)
    • Small Cookie Scoop (optional)
    • ½ Tablespoon Measuring Spoon

    Ingredients
     

    Cookie Dough

    • 2 ½ Cups all-purpose flour
    • 1 Tablespoon corn starch
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine kosher salt*
    • ½ Cup unsalted butter room temperature (1 stick)
    • 1 Cup granulated sugar
    • 1 large egg room temperature
    • 1 Tablespoon vanilla extract
    • ½ Cup full-fat sour cream room temperature

    Cobbler Crumble Topping

    • ¾ Cup all-purpose flour
    • ¼ Cup granulated sugar
    • ⅛ teaspoon fine kosher salt*
    • ¼ Cup unsalted butter melted (½ stick)

    Peach Pie Filling

    • 3 medium peaches (about 1 pound/ 450 grams) washed and finely diced; fresh or frozen
    • 3 Tablespoons granulated sugar
    • 1 ½ teaspoons corn starch whisked with a splash of cold water to create a slurry
    • ½ Tablespoon lemon juice
    • 1 pinch fine kosher salt*

    Cinnamon Sugar

    • ½ Cup granulated sugar
    • 2 teaspoons ground cinnamon

    Instructions
     

    Cookie Dough

    • In medium mixing bowl sift the cookie dough flour, corn starch, baking powder, baking soda and salt together. Set aside.
      2 ½ Cups all-purpose flour + 1 teaspoon baking powder + ½ teaspoon baking soda + ½ teaspoon fine kosher salt* + 1 Tablespoon corn starch
    • In the bowl of a stand mixer fitted with the paddle attachment (or a medium mixing bowl with an electric mixer), cream the butter and sugar together on medium speed until pale, light and fluffy, about 5 - 8 minutes.
      ½ Cup unsalted butter + 1 Cup granulated sugar
    • Add the egg and vanilla and mix, scraping the bowl as necessary, until combined.
      1 large egg + 1 Tablespoon vanilla extract
    • Add the sour cream and mix, scraping the bowl as necessary, until combined.
      ½ Cup full-fat sour cream
    • Add the flour mixture and pulse on low speed until the flour is just absorbed. Use a rubber spatula to stir once or twice to ensure the dough is cohesive. Do not over mix.
      Chill the dough, covered in the refrigerator for 2 hours, or overnight. In the meantime, prepare the other components.

    Cobbler Crumble Topping

    • In a small mixing bowl combine all cobbler crumble topping ingredients. Stir with a fork until all ingredients are saturated with butter and a crumbly mixture has formed.
      ¾ Cup all-purpose flour + ¼ Cup granulated sugar + ⅛ teaspoon fine kosher salt* + ¼ Cup unsalted butter
    • Transfer the crumble topping to the center of a parchment lined baking tray. Use a fork or your fingers to break the crumbles into small pieces. Chill in the refrigerator until ready to bake.

    Peach Pie Filling

    • In a medium pot combine diced peaches and sugar. Cook over medium-high heat, stirring occasionally until the sugar has fully melted and the mixture is simmering. Cook for 3 - 5 minutes.
      3 medium peaches (about 1 pound/ 450 grams) + 3 Tablespoons granulated sugar
    • Add in the cornstarch slurry (1 ½ teaspoons of corn starch whisked with a small splash of cold water). Stir and return to a simmer. Continue cooking for 1 - 2 minutes or until the peach pie filling has thickened (the mixture will continue to thicken as it cools).
      1 ½ teaspoons corn starch
    • Stir in lemon juice and a small pinch of salt. Set aside to cool while baking the cookies.
      ½ Tablespoon lemon juice + 1 pinch fine kosher salt*

    Baking & Assembling

    • Arrange a rack in the center of the oven. Preheat the oven to 375° Fahrenheit (190° celsius).
    • Once preheated, bake the chilled cobbler crumble topping for 10 minutes. Remove from the oven and carefully stir the mixture, to prevent the edge pieces from burning. Return to the oven and continue baking for an additional 5 minutes or until lightly golden. Set aside.
    • Lower the oven temperature to 325° Fahrenheit (165° celsius) to bake the cookies.
    • Prepare the Cinnamon Sugar by combining granulated sugar and ground cinnamon in a small bowl.
      ½ Cup granulated sugar + 2 teaspoons ground cinnamon
    • Scoop cookie dough into 2 Tablespoon/1 inch balls (30 grams). Roll each ball of cookie dough in cinnamon sugar until completely coated.
    • Arrange balls of cookie dough on baking sheets to allow space for spreading. Bake cookies for 15 minutes, rotating halfway through, or until the centers are barely set and bottoms are lightly golden. 
    • Remove the cookies from the oven and immediately begin assembling. Use the bottom of a round ½ Tablespoon measuring spoon to create indentations in the center of each freshly baked cookie.
    • Fill the center of each cookie with a heaping ½ Tablespoon of peach pie filling. Top each peach filled cookie with a generous spoonful of cobbler crumble topping.
    • Eat one warm off the tray! Use a spatula to carefully transfer the cookies to a cooling rack to cool completely. For the best results, bake off remaining trays of cookies, one at a time. Share and enjoy!
    * A Note About Salt

    Unless otherwise noted, all recipes on The Sage Apron are developed using Diamond Crystal Kosher salt. It is a great all-purpose salt for cooking and baking. If using table salt, reduce quantities by about half.

    Nutrition

    Calories: 233kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 132mg | Potassium: 39mg | Fiber: 1g | Sugar: 20g | Vitamin A: 271IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg
    Let's Keep In TouchFollow us on Instagram @TheSageApron

    More Cookies & Bars

    • A tray with chocolate dipped pistachio biscotti
      Pistachio Biscotti Dipped in Dark Chocolate
    • A big brown butter dark chocolate coconut pecan cookie cooling on a baking rack
      Chewy Dark Chocolate, Coconut & Pecan Cookies
    • A bite taken out of a lemon blondie with white chocolate ganache frosting.
      White Chocolate Lemon Blondies
    • Horizontal stack of alfajores cookies
      Billionaire Alfajores with Homemade Dulce de Leche & Toasted Coconut

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Scott and Taylor Woodworth holding cocktails

    Welcome to The Sage Apron!

    We are so glad you're here. We're Scott & Taylor - the husband and wife creators of all things The Sage Apron. We're recipe developers, pro taste testers, food photographers and amateur dishwashers.

    More about us →

    Apron Pocket

    These are a few of the classic recipes that every home cook and baker ought to have in their apron pocket.

    • A hand holding flaky pie dough
      Our Favorite Easy Pie Crust Recipe (Without a Food Processor)
    • A woman whisking eggs into a well of flour to make fresh pasta.
      Homemade Semolina Pasta Dough (How To Make Fresh Pasta)
    • The whole herbs de Provence roast chicken and potatoes in their roasting skillet
      Herbs de Provence Roast Chicken with White Wine Pan Sauce
    • A wooden spoon in a pot of San Marzano tomato sauce.
      Quick San Marzano Tomato Sauce (Italian Marinara Sauce)
    • A close up shot of softened brown butter swirls.
      How To Make Brown Butter (Beurre Noisette)
    • A jar of chicken feet bone broth and aromatic vegetables.
      Gelatinous Chicken Feet Bone Broth (Stock)

    Happy Hour

    • A spicy mezcal margarita garnished with a slice of red chili and a Tan rim
      Spicy Mezcal Margaritas
    • A blackberry bee's knees cocktail in a coupe
      Blackberry Bee's Knees
    • A photo of a watermelon martini garnished with a melon ball
      Watermelon Martini (with Gin or Vodka)
    • A French 76 cocktail in a Champagne flute garnished with a lemon twist.
      French 76 Cocktail (French 75 with Vodka)
    • A tropical coconut and pineapple mocktail garnished with fresh pineapple and a cocktail umbrella.
      Tropical Pineapple and Coconut Mocktail (Virgin Painkiller)
    • a close up image of hibiscus rum punch in a tiki glass
      Hibiscus Rum Punch

    Footer

    ↑ back to top

    Sage leaf drawing from The Sage Apron logo.

    Privacy Policy

    Contact Us

    Disclaimers

    Copyright © 2025 - The Sage Apron - foodworthfeed LLC - All Rights Reserved