Peach Cobbler Cookies Recipe

Peach cobbler cookies will change your life! These soft pillowy peach cookies with sweet pieces of peach are drenched in peach icing. Get the recipe now!

Peach Cobbler Cookies

I cannot stop raving about these peach cobbler cookies because wow are they good! My fruit craving is totally satisfied between these and my The Best Strawberry Hand Pies!

I’m a huge peach cobbler fan, and getting the same flavor with a lot less work is a huge win for me.

And even if you aren’t a cobbler fan, these peach cookies might just change your mind. Though these cookies are great for a summer treat when peaches are in season, the recipe calls for canned peaches so you can have them all year long.

The Best Peach Cobbler Cookies

Peach cobbler cookies are just like your favorite cobbler, but they are so much easier to make, take, and store. You’ll love them!

Ingredients

For cookies

• 1 cup unsalted butter, room temperature
• ½ cup granulated white sugar
• ½ cup brown sugar
• 1 egg
• ½ tsp peach flavoring
• 2 ½ cups all-purpose flour, scooped and leveled
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp baking powder, optional
• ½ tsp cinnamon
• 1 cup diced canned peaches, drained

For Glaze

• 1 cup powdered sugar
• ¼ – ½ cup peach juice

Some additional tools you may need: 

• Hand mixer or stand mixer
• Mixing bowls
• Cookie scoop
• Baking sheets

How to Make Peach Cobbler Cookies

Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!

• To make your peach cobbler cookies, start by lining 2 baking sheets with parchment paper.
• Add the butter, white sugar, and brown sugar to a mixing bowl or the bowl of a stand mixer. 
• Cream them together for about 5 minutes or until light and fluffy.
• Add the egg and peach flavoring and beat them into the mixture.
• Sift in the flour, salt, baking soda, baking powder, and cinnamon and stir them into the batter.
• Add the diced peaches and fold them in with a rubber spatula.

• Scoop evenly sized balls of the mixture onto the prepared baking sheets.
• Place the baking sheets in the fridge to chill for about 30 minutes.
• Bake the cookies in an oven preheated to 350 degrees for 15 minutes.
• While the cookies bake, make the glaze by whisking together the powdered sugar and peach juice. 
• Spoon the glaze over the baked cookies and enjoy warm or allow about 45 minutes for the glaze to set.

Tips Tricks and FAQs 

• I make this peach cookie recipe two ways and I can never decide which one is the best. You can make it as it’s written here for puffy, cakey peach cobbler cookies. Or, you can leave out the baking powder and you’ll have more chewy cookies. Both are delicious!
• You’ll want to reserve your peach juice when you drain your peaches so that you can use some of the juice for the icing. It packs such a punch of peach flavor that makes the icing extra yummy. Just be sure that you use peaches canned in juice, not in syrup. 
• If you aren’t a glaze fan, you can try this variation. Before the cookies are baked, roll each dough ball in cinnamon sugar like you would for classic snickerdoodle cookies. The cinnamon sugar crust is like heaven on the outside of these peach cobbler cookies!

Storage

These peach cookies can be stored at room temperature for 4-5 days or in the fridge for about a week. Keep them in an airtight container or bag!

How do you keep peach cobbler cookies from getting soggy?

There’s nothing quite like a warm, gooey peach cobbler cookies straight out of the oven. But if you’re not careful, it can quickly turn into a soggy mess. So how do you prevent that from happening it is as simple as adding one to two tablespoons of cornstarch to the filling. Just like that, you can help your peach cobbler from getting too soggy.

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Did you make this? Let us know how it went in the comments!