Why You’ll Love This Recipe

I bake these when peaches are at their peak and crave something sweet but comforting. The cookies have a subtle cinnamon-sugar warmth, while the peach pieces add bursts of freshness. They’re easy to make, fun to share, and perfect with a glass of milk or afternoon tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Ground cinnamon
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
Fresh ripe peaches, peeled and diced
Optional: a pinch of nutmeg for extra warmth

Directions

Preheat oven to 350°F and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg (if using), and salt.
In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla extract until combined.
Gradually mix in the dry ingredients until just combined.
Gently fold in diced peaches.
Drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
Bake for 12–14 minutes, or until edges are lightly golden and centers are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes approximately 24 cookies.
Prep time: 15 minutes
Bake time: 12–14 minutes per batch
Cooling time: about 5 minutes per batch
Total time: around 30 minutes

Variations

I sometimes add chopped pecans or walnuts to the dough for crunch.
To make them more cobbler-like, I top each cookie with a sprinkle of cinnamon-sugar just before baking.
I swap in frozen (thawed and drained) peaches if fresh aren’t available.
For a richer flavor, I substitute a portion of the butter with cream cheese.

Storage/reheating

I store these cookies in an airtight container at room temperature for 2–3 days. For longer freshness, I refrigerate them for up to 5 days. To refresh texture, I microwave a cookie for 5–7 seconds or warm in a 300°F oven for 3–4 minutes.

FAQs

Can I freeze the cookie dough?

Yes—I shape dough balls and freeze them on a baking sheet, then transfer to a freezer bag. I bake from frozen, adding a minute or two to the baking time.

What if my peaches are very juicy?

I pat them dry before folding into the dough to prevent excess moisture that can make cookies spread too much.

Can I use canned peaches?

Sure—just drain them well, pat dry, and chop before adding so they don’t water down the dough.

How can I tell when cookies are done?

I look for lightly golden edges and centers that are set but still slightly soft—they’ll continue to firm up as they cool.

Can I reduce the sugar?

Yes—I often reduce granulated sugar by 2 tablespoons for a less-sweet cookie that still bakes beautifully.

Conclusion

These peach cobbler cookies are a delicious twist on a classic dessert—combining soft, cinnamon-spiced cookies with bright peach flavor. They’re simple to make, perfect for sharing, and great any time of year. I know I’ll be keeping this recipe in my rotation!