Peach Cobbler Cookies

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!

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.

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• Ingredients
• How To Make Cookies That Taste Like Peach Cobbler
• Saving & Storing
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Ingredients

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.

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.

2. 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.

3. Add in the egg and vanilla extract. Mix until incorporated.
4. Then add in the sour cream and mix until well combined. Scrape the bowl as necessary.

5. 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.
6. Chill the cookie dough in the refrigerator for 2 hours, or overnight.

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.

3. 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.

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.

2. 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.

3. 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.)
4. 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.

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.

2. Lower the oven temperature to 325° degrees and allow a few minutes of cooling before baking the cookies.
3. 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.
   

4. Bake the cookies for 15 minutes, rotating the pan halfway through, or until the cookies have puffed up with a barely golden edge.
5. 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.

6. Next, fill each well with a heaping ½ Tablespoonful of peach pie filling.
7. 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.

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.

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