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–+ servings

Peach Cobbler Cookies

All the warm, spiced flavors of homemade peach cobbler wrapped up in a soft, chewy cookie! These Peach Cobbler Cookies are filled with juicy peaches, cozy cinnamon, and a sweet glaze drizzle—perfect for summer gatherings, holiday trays, or anytime you’re craving comfort in cookie form.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 15 cookies

Equipment

  • 9x11 Baking Sheet
  • Parchment Paper
  • Saucepan

Ingredients
  

Cookies

  • ½ cup unsalted butter browned
  • 1 cup brown sugar
  • ½ cup white granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 2 eggs
  • 3 cups all purpose flour
  • 1 ½ teaspoon baking soda
  • ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon nutmeg

Peach Filling

  • 2 cans peach filling rinsed
  • ¼ cup white granulated sugar
  • ¼ cup + teaspoon brown sugar
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoon cornstarch
  • 2 teaspoon water
  • ½ teaspoon vanilla extract

Cinnamon Sugar Mixture

  • ½ cup powdered sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • Glaze
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk

Instructions
 

Make the Peach Filling:

  • Drain and rinse the canned peaches to remove excess syrup.
  • Chop peaches into small bite-sized pieces if not already diced.
  • In a small saucepan over medium heat, combine the peaches, white sugar, brown sugar, cinnamon, nutmeg, and lemon juice.
  • Simmer for 5–7 minutes, stirring occasionally.
  • In a small bowl, whisk together the cornstarch and water, then pour into the peach mixture to thicken.
  • Simmer another 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in the vanilla extract. Let cool completely.

Prepare the Cookie Dough:

  • In a small saucepan, brown the butter over medium heat until golden and nutty. Remove from heat and let cool slightly.
  • In a large bowl, whisk together the brown butter, brown sugar, white sugar, vanilla extract, and eggs until smooth.
  • In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Chill the dough for 10–15 minutes if it’s too soft to handle.

Assemble the Cookies:

  • Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  • Scoop out 2-tablespoon portions of dough and place on the parchment covered baking sheet, pressing a well into the center of each cookie
  • Spoon a couple tablespoons of cooled peach filling into the center.

Bake and Glaze:

  • Bake for 12–15 minutes, or until edges are golden and centers are just set.
  • Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
  • Once cooled, drizzle with glaze made from powdered sugar and vanilla extract (add a few drops of milk or water if needed for drizzling consistency).
Keyword peach cobbler, peach cobbler cookies
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