Easy Peach Cobbler Cookies

My kitchen smelled like summer heaven yesterday when I pulled these peach cobbler cookies from the oven. You know how some recipes just speak to your soul?

These chunky oatmeal cookies topped with spiced peaches, cinnamon cream cheese frosting, and buttery crumble do exactly that.

What I Love Most About These Peach Cobbler Cookies

Every bite brings back memories of my grandmother’s peach cobbler cooling on her windowsill.

Your family will beg for seconds once they taste these soft, chewy cookies crowned with juicy peach filling and that irresistible crunchy topping.

I make peach cobbler cookies whenever I want to capture summer in cookie form.

When peach season arrives, I also love making my easy fresh peach scones for breakfast and these easy vanilla peach muffins for afternoon snacks.

Both recipes celebrate fresh peaches beautifully.

What You’ll Need to Make This Peach Cobbler Cookies

For the Cookie Base:

• ¾ cup unsalted butter, room temperature
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1½ cups all-purpose flour
• 1 tablespoon cornstarch (keeps cookies tender for days!)
• 1½ cups old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt

For the Peach Filling:

• 4-5 medium ripe peaches, peeled and diced
• ½ cup brown sugar
• 3 tablespoons water
• ¼ teaspoon cinnamon
• Pinch of salt
• 3 tablespoons cornstarch
• ⅓ cup cold water
• Juice of 1 small lemon

For the Crumble Topping:

• ¼ cup light brown sugar
• ⅔ cup all-purpose flour
• 1 teaspoon ground cinnamon
• Pinch of salt
• 4 tablespoons cold unsalted butter, cubed

For the Frosting:

• 4 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt

Pro tip: Choose peaches that give slightly when pressed but aren’t mushy. If peaches aren’t in season, frozen work wonderfully – just thaw and drain first.

How I Make This Peach Cobbler Cookies

Preparing the Cookie Base:

1. Heat your oven to 350°F and line baking sheets with parchment paper.
2. Cream the butter with both sugars in a large bowl until fluffy, about 3 minutes.
3. Beat in the egg until smooth and well combined.
4. Whisk together flour, cornstarch, oats, cinnamon, nutmeg, baking powder, and salt in a separate bowl.
5. Gradually mix the dry ingredients into the butter mixture until just combined.
6. Use a large cookie scoop to portion dough into 7 generous portions. Roll each into a ball.
7. Place on baking sheets, spacing 3 inches apart. Bake 14-15 minutes until edges are golden.
8. While warm, gently press cookies to about ½ inch thick. Cool completely.

Making the Peach Filling:

1. Dice peeled peaches into small chunks.
2. Cook peaches with brown sugar, water, cinnamon, and salt over medium heat until tender.
3. Mix cornstarch with cold water to create a smooth slurry.
4. Stir slurry into hot peaches and cook 3-4 minutes until thickened.
5. Remove from heat and stir in lemon juice. Cool completely.

Creating the Crumble:

1. Heat oven to 400°F and line a baking sheet with parchment.
2. Mix brown sugar, flour, cinnamon, and salt in a bowl.
3. Work in cold butter pieces by hand until mixture resembles coarse crumbs.
4. Spread on baking sheet and bake 8-10 minutes, stirring halfway through.
5. Cool completely, then break into smaller pieces if needed.

Whipping the Frosting:

1. Beat cream cheese and butter until fluffy, about 2 minutes.
2. Gradually add powdered sugar, vanilla, cinnamon, and salt.
3. Beat on high speed 2-3 minutes until smooth and pipeable.

Assembly Time:

1. Place frosting in a piping bag or zip-top bag with corner snipped.
2. Top each cookie with 1-2 tablespoons peach filling.
3. Pipe frosting swirls over the filling.
4. Sprinkle generously with crumble topping.

My Tried-and-True Peach Cobbler Cookie Method

Room temperature ingredients mix so much better – I pull my butter, eggs, and cream cheese out an hour before baking.

When making the peach filling, cook it longer than you think you need; thick filling stays put better than runny filling.

I always press my warm cookies down slightly to create the perfect base for toppings.

Don’t skip the cornstarch in the cookie dough – it keeps your peach cobbler cookies tender for days instead of going stale quickly.

Can I use frozen peaches instead of fresh?

Absolutely! Thaw frozen peaches completely and drain any excess liquid before using.

Frozen peaches work beautifully in the filling and sometimes hold their shape even better than fresh ones.

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How should I store these cookies?

Keep assembled peach cobbler cookies in the refrigerator in an airtight container for up to 5 days.

The frosting needs to stay cold, but bring them to room temperature for about 30 minutes before serving for the best taste.

What if my frosting is too soft?

Chill your frosting for 20-30 minutes if it seems too soft to pipe. Make sure your cream cheese and butter weren’t too warm when you started – they should be soft but not melty.

If you love creative cookie recipes like this one, follow me on Pinterest where I share all my latest kitchen adventures and seasonal treats!

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When I Usually Serve My Peach Cobbler Cookies

These peach cobbler cookies shine at summer barbecues, potluck dinners, and family gatherings.

I love serving them after grilled meals when everyone’s ready for something sweet but not too heavy.

They’re also wonderful for brunch spreads or afternoon coffee dates. My neighbors always smile when I show up with a plate of these beauties.