Description
These cookies are everything you love about peach cobbler, wrapped up in a soft, chewy bite. I remember making these for the first time with my daughter—it was a rainy afternoon, and the smell of cinnamon and peaches turned our kitchen into a little haven. With a tender cookie base, juicy peach filling, and buttery crumble, they’re pure comfort. Bake them once, and they’ll become a tradition.
Ingredients
Peach Filling:
4 large ripe peaches (diced, ~4 cups)
¼ cup granulated sugar
¼ cup + 1 tbsp light brown sugar
¾ tsp cinnamon
¼ tsp nutmeg
1 tsp lemon juice
2 tsp cornstarch + 2 tsp water
½ tsp vanilla extract
Cookies:
1 cup salted butter, softened
1 cup granulated sugar
½ cup light brown sugar
1½ tsp vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
For Rolling:
½ cup granulated sugar
2 tsp cinnamon
⅛ tsp nutmeg
Crumble Topping:
¼ cup melted salted butter
⅓ cup light brown sugar
½ cup + 1 tbsp flour
¾ tsp cinnamon
Optional Glaze:
⅓ cup powdered sugar
¼ tsp vanilla extract
Pinch of cinnamon
1–2 tbsp milk
Instructions
Make Peach Filling: Cook diced peaches with sugars, cinnamon, nutmeg, and lemon juice until soft. Stir in cornstarch slurry. Simmer until thickened, then stir in vanilla. Cool.
Make Cookie Dough: Beat butter and sugars until creamy. Add eggs and vanilla. Mix in dry ingredients until combined.
Roll & Fill: Mix rolling sugar. Roll dough into balls, coat in sugar mix. Flatten, add peach filling, and top with crumble.
Bake at 350°F (175°C) for 12–15 mins, until golden. Cool slightly.
Optional Glaze: Drizzle over cooled cookies.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 230