Peach season is here, and that means peach cobbler — now in cookie form! These peach cobbler cookies are thick, soft, and packed with fresh peaches, cinnamon chips, and old-fashioned oats for a cozy, fall-inspired treat.
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Peach Cobbler… but make them cookies
With peaches plentiful at local stands and orchards, I wanted to turn some of that fruit into a comforting cookie. After a family trip to an orchard and a 10 lb box of peaches later, I got to work testing recipes. These cookies were inspired by classic peach cobbler flavors and the apple cobbler cookies I’ve made before. They come together quickly and deliver the warm cinnamon, tender peaches, and a slightly crisp edge with a gooey center.
I’ve got a lineup of peach recipes planned this season — including my favorite peach pie that I often demo on Instagram Live. For these cookies, fresh peaches are incorporated right into the dough, which yields a softer, tender cookie. If they seem a little soft straight from the oven, don’t worry: they continue to set as they cool and will develop the perfect texture.
I absolutely love peach cobbler, and these cookies capture that flavor in a handheld form. They’re similar to my apple cobbler cookies but with bright peach flavor and cinnamon chips for an extra sweet spice. They’re best enjoyed warm, with the peach pieces tender inside each bite.
NOTE: Because the fruit is folded into the dough, these cookies are softer than some of my other recipes. Expect a slightly soft center when they come out of the oven — that’s intentional. Allow them to rest on the pan for a few minutes before transferring to a rack so they finish setting.
Ingredients to make peach cobbler cookies
You likely have most ingredients at home. A few specialty items to note:
- Peaches – Use ripe but still slightly firm peaches so they hold shape when diced into the dough.
- Old-fashioned oats – Dry, uncooked.
- Cinnamon chips – These add a warm, sweet spice. If unavailable, use a similar-flavored baking chip or omit.
- LorAnn peach flavoring – Optional, but it enhances peach intensity if you have it. The cookies still taste great without it.
Other common ingredients:
- Butter
- Brown sugar
- Granulated sugar
- Vanilla
- Eggs
- Flour
- Salt
- Cornstarch
- Baking soda
Tips for making the best giant cookies
A few tips to ensure success — these cookies are forgiving but perform best with these notes:
- Preheat the oven to 410°F on a traditional (non-convection) setting. The high temperature helps create a toasted exterior with a gooey center.
- No need to pre-mix dry ingredients separately; add them and mix briefly until just combined.
- Use cold eggs and cold, cubed butter.
- Cream the butter and sugars thoroughly before adding eggs and flavorings.
- Press the add-ins slightly below the dough surface so they don’t burn while baking.
- Reserve a few cinnamon chips and tiny peach cubes to press onto the tops of the cookie dough balls for an attractive finish.
- Make large, baseball-sized dough balls for thick, tall cookies. If they spread too much, your baking soda may be old. Cookies will flatten a bit as they cool.
- If making smaller cookies, shorten the bake time and watch closely to keep a gooey center and golden outside.
- These cookies don’t need to be chilled before baking.
I’m excited for you to try these — they’re full of cozy, peach-forward flavor and perfect for sharing. If you make them, I’d love to see photos on Instagram — tag @bakingwithblondie or use #bakingwithblondie so I can enjoy your creations!
As always, happy baking!
xo,
Mandy
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Peach Cobbler Cookies
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Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- *1 teaspoon LorAnn peach flavoring, *optional, but great for a more peachy flavor in the cookies
- 2 whole large eggs
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3 1/2 cups flour
- 1 cup old fashioned oats
- 1 cup cinnamon chips
- 1 cup chopped peaches , about 1 large peach
Instructions
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Prep two large baking sheets with parchment paper and set aside.
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Preheat oven to 410°F (traditional setting, not convection).
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In a stand mixer fitted with a paddle attachment, beat the cold, cubed butter for 1 minute until slightly light, then add the brown and granulated sugars and cream on high for about 3 minutes.
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Scrape the bowl, then add vanilla, optional peach flavoring, and eggs. Scrape the sides again to ensure even mixing.
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Add cinnamon, cornstarch, baking soda, salt, and flour. Mix by hand or on the lowest mixer speed until just combined — avoid overmixing.
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Reserve about 1/8 cup of cinnamon chips and a tablespoon of the diced peaches for topping. On the lowest speed, fold in the oats, remaining cinnamon chips, and finely diced peaches until barely combined. Divide dough into 8 baseball-sized balls and place 4 on each prepared sheet. Press a few reserved chips and peach pieces into the tops.
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Bake 9–10 minutes. Cookies should be slightly golden, tall, and still gooey in the center. Let cool on the pan for 5 minutes before transferring to a rack to finish cooling. Enjoy.