Irresistble Peach Cobbler Cookies

Irresistible Peach Cobbler Cookies Recipe – Soft, Chewy & Full of Fresh Summer Flavor

If you’re a fan of peach cobbler and cookies, then you’re in for a mouthwatering treat. These Irresistible Peach Cobbler Cookies are everything you love about a warm, spiced cobbler packed into a soft, chewy cookie form. Perfect for late summer baking or anytime you’re craving a nostalgic dessert with a fruity twist, this recipe is easy to make and impossible to resist.

Whether you’re planning a summer picnic, need a sweet addition to your brunch table, or just want to treat yourself with something uniquely delicious, these cookies will quickly become a go-to favorite.

Why You’ll Love These Cookies

Fresh Peach Flavor: Juicy diced peaches baked right into every bite.
Soft & Chewy Texture: The combination of butter, oats, and sugar creates a soft center with lightly crisped edges.
Cinnamon Sugar Topping: Adds that classic cobbler feel and a beautiful finishing touch.
Easy to Make: No chilling required — just mix, scoop, and bake!

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup old-fashioned rolled oats
1 cup diced fresh peaches (about 1 medium peach, peeled and chopped)

For the Cinnamon Sugar Topping:

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Step-by-Step Instructions

1. Prep the Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

2. Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy. This usually takes about 2–3 minutes with an electric mixer.

3. Add Egg and Vanilla

Crack in the egg and add the vanilla extract. Beat again until everything is well combined and smooth.

4. Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of leavening agents and spices throughout your dough.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Mix until just combined — avoid overmixing to keep the cookies soft and tender.

6. Fold in Oats and Peaches

Stir in the rolled oats, then gently fold in the diced peaches. The dough will be thick and slightly sticky, which is perfect for holding those juicy peach bits.

7. Scoop and Top

Scoop out tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle a bit over each cookie before baking.

8. Bake to Perfection

Bake the cookies for 10–12 minutes, or until the edges turn a light golden brown. The centers may look slightly underbaked — that’s okay! They’ll continue to set as they cool.

9. Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

Expert Tips for the Best Results

Use ripe but firm peaches to avoid soggy cookies.
No fresh peaches? Substitute with canned (well-drained) or frozen (thawed and patted dry) peaches. Amish Peanut Butter Cream Pie
For an extra indulgent twist, drizzle with vanilla glaze or sandwich two cookies with peach jam.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the dough balls for future baking!