These soft, buttery cookies are packed with juicy peaches and sprinkled with cinnamon sugar—just like your favorite peach cobbler, but in cookie form! A simple, nostalgic fruit dessert recipe that’s perfect for summer parties, bake sales, or cozy nights in.
Why You’ll Love This Recipe
Classic cobbler flavor in cookie form
Soft, chewy texture with golden edges
Made with fresh or canned peaches
Easy to make for beginners or kids
Great for summer BBQs or holiday cookie trays
Recipe Categories
- Cuisine: American
- Course: Dessert / Cookies
- Method: Baking
- Difficulty: Easy
- Keywords: peach cobbler cookie, easy fruit dessert, homemade cookies with fruit, best peach cookie recipe, fruit dessert for kids
Prep & Cook Times
- Prep Time: 15 minutes
- Cook Time: 10–13 minutes
- Total Time: ~30 minutes
- Yield: ~30 cookies
Kitchen Equipment Needed
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Silicone spatula
Baking sheets
Parchment paper or silicone baking mat
Wire rack for cooling
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- ½ cup brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, for cobbler-like flavor)
Peaches
- 1–1½ cups diced peaches (fresh, peeled & patted dry OR drained canned peaches)
Optional Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Step 1: Preheat the Oven
Preheat to 350°F (175°C). Line baking sheets with parchment or silicone mats.
Step 2: Cream the Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy (2–3 mins).
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time. Add vanilla extract and mix well.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using). Slowly add to the wet mixture and mix just until combined.
Step 5: Fold in Peaches
Gently fold in the diced peaches. Don’t overmix or crush the fruit.
Step 6: Scoop and Top
Scoop tablespoon-sized dough balls onto prepared sheets, 2 inches apart.
Optional: Sprinkle tops with cinnamon-sugar mixture.
Step 7: Bake
Bake for 10–13 minutes or until edges are golden and centers are just set.
Cool on the pan for 2 minutes before transferring to a wire rack.
Tips & Notes
- Dry the Peaches: Use paper towels to remove excess moisture—helps prevent soggy cookies.
- Crispier Edges: Bake 1–2 minutes longer for more crunch.
- Canned Peaches Tip: Drain and pat dry very well.
- Freezer-Friendly: Freeze cookie dough balls and bake straight from frozen, adding 1–2 extra minutes to the bake time.
Storage
- Room Temp: Store in an airtight container for up to 3 days.
- Freezer: Freeze baked cookies for up to 1 month. Reheat gently before serving.
