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Peach Cobbler Cookies

These peach cobbler cookies are peach cobbler in cookie form! Each chewy cookie is filled with peach cobbler filling and topped with cinnamon crumble and vanilla glaze. These peach cookies are the perfect summer treat!
My peach recipes are some of the most popular recipes on Cambrea Bakes! From my strawberry peach pie to peach cobbler cinnamon rolls, readers just can’t get enough of peach season.

Just like my lemon curd cookies and mango curd cookies, these peach cobbler cookies are filled with fresh fruit and are a delicious twist on a classic summer favorite.

why you’ll love these peach cobbler cookies

These peach cobbler cookies are packed with peach flavor from the fresh peach filling – fresh or frozen!
The cookies are super soft and chewy thanks to the addition of cream cheese, it’s the same cookie dough base as my pumpkin cheesecake cookies!
Each cookie is packed with a warm spiced flavor from the cinnamon-spiced filling and cinnamon brown sugar crumble. They’re just like my apple pie cookies!
It is a great way to use up all of the fresh peaches you have on hand during the summer!


1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup diced fresh peaches (or canned peaches, drained and diced)
1/2 cup white chocolate chips (optional)
Sugar for sprinkling

For the Glaze:

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1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract


Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream the Butter and Sugars:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla:

Beat in the eggs one at a time, then add the vanilla extract.

Mix Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in Peaches:

Gently fold in the diced peaches and white chocolate chips (if using).

Scoop and Sprinkle:

Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops with a little granulated sugar.


Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look a bit soft but will set as they cool.

Prepare the Glaze:

While the cookies are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary.

Glaze the Cookies:

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cooled, drizzle the glaze over the cookies.

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