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Close-up image of a stack of peach cobbler cookies drizzled with white glaze and topped with peach filling and graham cracker crumbs. The top cookie has a bite taken out, showing the soft and chewy texture inside, with fresh peaches and more cookies blurred in the background.
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Peach Cobbler Cookies

These Peach Cobbler Cookies are made with a soft cinnamon sugar cookie, filled with a sweet homemade peach filling, and finished with a drizzle of vanilla glaze and graham cracker crumbs. Perfect for peach season and even better served with a scoop of vanilla ice cream.
Course Dessert
Keyword cookies, peaches
Prep Time 40 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings 28 cookies
Calories 207kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the peach filling

  • 3 ½ cups ripe peaches, peeled and finely diced
  • 1/4 cup light brown sugar, packed
  • 3 Tbsp granulated sugar
  • 1 Tbsp unsalted butter
  • 1/2 tsp ground cinnamon
  • Pinch nutmeg
  • Pinch salt
  • 1 ½ tsp fresh lemon juice

For the cornstarch slurry

  • 2 tsp cornstarch
  • 2 tsp cold water
  • 1/2 tsp vanilla extract

For the cookies

  • 1 cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour, spooned & leveled
  • 2 tsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp fine sea salt

For rolling

  • 1/4 cup granulated sugar
  • 1/4 tsp cinnamon

For the glaze

  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
  • Pinch salt
  • Splash vanilla extract
  • crushed graham crackers, optional for garnish
US Customary - Metric

Instructions

  • Make the peach filling: In a medium saucepan over medium heat, combine all peach filling ingredients. Cook for 5-7 minutes, stirring occasionally, until peaches soften and release juices. Start Timer
    3 ½ cups ripe peaches, 1/4 cup light brown sugar, 3 Tbsp granulated sugar, 1 Tbsp unsalted butter, 1/2 tsp ground cinnamon, Pinch nutmeg, Pinch salt, 1 ½ tsp fresh lemon juice
    Step-by-step collage showing ingredients for homemade peach filling added to a saucepan, including diced peaches, brown sugar, cinnamon, butter, and sugar. In the second frame, cream is being poured into the simmering peach mixture as it cooks down.
  • Thicken the filling: In a small bowl, whisk together cornstarch and water. Stir into the peach mixture and cook for ~2-4 minutes, stirring constantly, until thickened and glossy. Start Timer Remove from heat and stir in vanilla.
    2 tsp cornstarch, 2 tsp cold water, 1/2 tsp vanilla extract
    Two-frame collage showing peach cobbler filling cooking in a saucepan. The first frame shows cream being poured into the bubbling peach mixture, and the second frame shows the thickened peach filling after cooking.
  • Chill the filling (important!): Transfer to a shallow container and refrigerate until completely cold. This keeps the cookies from spreading too much and helps the filling stay inside.
  • Make the cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add egg, egg yolk, and vanilla. Mix until combined.
    1 cup unsalted butter, 1 ¼ cups granulated sugar, 1/4 cup dark brown sugar, 1 large egg, 1 large egg yolk, 1 Tbsp vanilla extract
    Four-frame collage demonstrating the beginning of the cookie dough process. Butter and sugars are added to a mixing bowl, creamed together until light and fluffy, then eggs and vanilla are mixed in until combined.
  • Add dry ingredients: Add flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Mix until just combined.
    3 cups all-purpose flour, 2 tsp cornstarch, 1 tsp ground cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine sea salt
    Two-frame collage showing dry ingredients added to the cookie dough and mixed together. The second frame shows the finished soft cookie dough fully combined in the mixing bowl.
  • Scoop + roll: Scoop dough into 2 Tbsp. portions. Combine granulated sugar and cinnamon together and roll each ball in the cinnamon sugar mixture. Place on a baking sheet lined with parchment.
    1/4 cup granulated sugar, 1/4 tsp cinnamon
    Two-frame collage showing cookie dough balls rolled in cinnamon sugar and arranged on a parchment-lined baking sheet. Bowls of peach filling and fresh peaches are styled around the baking tray.
  • Make an indent: Use the back of a tablespoon or your thumb to gently press a well into the center of each dough ball. Don’t press too deep; you want a shallow indentation, just enough to hold the filling. If the imprint is too deep, the cookies can bake up too thin and lose their chewy, soft texture. Fill each indent with a little bit of the peach filling (not too much, we’ll add more in top later)
    Two-frame collage showing baked cookie dough pressed with a measuring spoon to create wells, then filled with peach cobbler filling using a spoon before baking.
  • Bake: Preheat oven to 350°F. Place ~6-8 cookies at a time on a lined baking sheet, spaced apart. Bake for 9-11 minutes, until edges are set. Start Timer
    Overhead image of baked peach cobbler cookies on a parchment-lined baking sheet, each cookie filled with glossy homemade peach cobbler filling in the center wells before glazing.
  • Cool + finish: Let cookies cool on the baking sheet for a few minutes then carefully transfer to a cooling rack. Spoon some extra peach filling on top of each cookie.
    Overhead image of peach cobbler cookies cooling on a wire rack with homemade peach filling spooned into the centers. Fresh peaches and a bowl of peach filling are styled around the cookies on a blush pink background.
  • Make the glaze: Whisk together powdered sugar, cream, vanilla, and salt until smooth and a good drizzle consistency. Drizzle over cooled cookies and add a sprinkle of crushed graham crackers on top, if desired.
    1 cup powdered sugar, 2 Tbsp heavy cream, Pinch salt, Splash vanilla extract, crushed graham crackers
    Four-frame collage showing the finishing steps for peach cobbler cookies. The first frame shows powdered sugar and cream being combined for the glaze, the second frame shows smooth white glaze in a bowl, the third frame shows glaze being drizzled over the peach-filled cookies, and the fourth frame shows the finished cookies topped with glaze and graham cracker crumbs.

Notes

  • Storage: Store cookies in an airtight container in the refrigerator for up to 4 days. Because the filling contains fresh peaches, these cookies are best kept chilled rather than at room temperature for extended periods. 
  • Check out my tips & tricks for How to Peel Peaches!

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 51mg | Fiber: 1g | Sugar: 22g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg