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.
- 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.
- Start by sifting the flour, cornstarch, baking powder, baking soda and salt together. Set aside.
- 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.
- Add in the egg and vanilla extract. Mix until incorporated.
- Then add in the sour cream and mix until well combined. Scrape the bowl as necessary.
- 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.
- Chill the cookie dough in the refrigerator for 2 hours, or overnight.
Buttery Cobbler Topping
- Combine the sugar, flour, and salt in a bowl. Add melted butter and stir to combine.
- Stir until all of the flour is saturated and a crumbly dough forms.
- 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
- Wash and finely dice your peaches. There is no need to peel them, the skins will cook down into the compote and be undetectable.
- 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.
- 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.)
- 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
- 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.
- Lower the oven temperature to 325° degrees and allow a few minutes of cooling before baking the cookies.
- 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.
- Bake the cookies for 15 minutes, rotating the pan halfway through, or until the cookies have puffed up with a barely golden edge.
- 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.
- Next, fill each well with a heaping ½ Tablespoonful of peach pie filling.
- 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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Peach Cobbler Cookies
- Stand Mixer with the Paddle Attachment (or Electric Mixer)
- Small Cookie Scoop (optional)
- ½ Tablespoon Measuring Spoon
- 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*
- ½ Cup granulated sugar
- 2 teaspoons ground cinnamon
- 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.