Peach Cobbler Flavor, No Soggy Crust—Meet the Cookie Version

If you love peach cobbler but want it in a handheld, cookie-sized treat, these peach cobbler cookies are pure perfection. With jammy peach filling, buttery cinnamon crumb topping, and a sweet vanilla glaze, they taste like summer in every bite. Perfect for dessert tables, parties, or anytime indulgence!

Peach Cobbler Cookies Full Recipe

Ingredients

Peach Cobbler Filling

1 1/2 cups fresh diced peaches
2 tbsp granulated sugar
½ tsp ground cinnamon
½ tsp lemon juice
Pinch of fine sea salt
1 tsp cornstarch
1 tsp water

Cookie Dough

7 tbsp unsalted butter, room temperature
3.5 oz cream cheese
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 whole large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
1 3/4 cups all-purpose flour (see notes)
2 tsp baking powder
1/4 tsp salt
1/2 cup coarse cane sugar (for rolling)
3/4 tsp ground cinnamon (for rolling)

Cinnamon Pie Crumb

4 tbsp unsalted butter, melted
1/4 cup light brown sugar, packed
1 tbsp granulated sugar
1/2 cup all-purpose flour
3/4 tsp ground cinnamon

Vanilla Glaze

1 cup powdered sugar
1–2 tbsp whole milk
1 tsp vanilla extract

Instructions

Make the Peach Filling
In a pot, combine peaches, sugar, cinnamon, lemon juice, and salt. Cook over medium heat for 15–20 minutes until juicy and thickened. Mash slightly. Stir in cornstarch mixed with water and cook 2 minutes more. Transfer to a bowl and cool.
Prepare the Cookie Dough
Cream butter, cream cheese, granulated sugar, and brown sugar until fluffy. Beat in egg, egg yolk, and vanilla. Mix in flour, baking powder, and salt until just combined. Chill dough for 30 minutes.
Shape and Fill Cookies
In a bowl, mix coarse sugar and cinnamon. Scoop dough into 2-tbsp balls, roll in cinnamon sugar, and place on a lined baking tray. Indent the centers with a measuring spoon, then fill with peach mixture. Freeze tray for 3–4 hours (overnight is best).
Make the Crumb Topping
Combine melted butter, sugars, flour, and cinnamon until crumbly. Spread on a lined tray and bake at 350°F (180°C) for 12–15 minutes until golden. Cool and break into small crumbs.
Bake the Cookies
Preheat oven to 350°F (180°C). Top chilled cookies with crumb mixture. Bake 12–13 minutes, spaced 2–3 inches apart. Remove and sprinkle with more crumbs. Cool completely.
Glaze and Finish
Whisk together powdered sugar, milk, and vanilla. Drizzle glaze over cookies. Add a spoon of peach filling in the center, if desired. Enjoy!
Storage
Keep cookies in an airtight container at room temp or fridge for 2–3 days. If refrigerated, bring to room temperature before serving.

Notes

Measure flour properly. Use the spoon-and-level method or a kitchen scale to avoid dense cookies.
Don’t skip chilling. It improves flavor, texture, and prevents spreading.