These easy peach cobbler cookies are everything you love about classic peach cobbler in soft cookie form. Made with fresh peaches and topped with a simple vanilla glaze, they're incredibly soft, buttery, and perfect for peach season.
I've been thinking about making these cookies a reality for a while now. After all, I do love a good Homemade Peach Cobbler and Peach Upside Down Cake. So why not try to replicate those amazing flavors, but in extra soft cookie form?
These drop cookies are super easy to make and such a great way to use up any fresh peaches. I personally love a good soft cookie, so that's the texture I went for here. These are like melt-in-your-mouth status.
The vanilla glaze is even easier than the cookies. I'm talking 3-ingredients easy. But you can also skip it if you are short on time or would rather enjoy these cookies plain. I promise they will be Just As Tasty!
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Why You'll Love These Cookies
- Soft, melt-in-your-mouth texture. These cookies stay incredibly tender thanks to the juicy peaches mixed right into the dough.
- All the flavors of peach cobbler. Fresh peaches, brown sugar, and a sweet vanilla glaze come together in every bite.
- Easy to make. No rolling, cutting, or special equipment required-just mix, chill, and bake.
- Perfect for peach season. A delicious way to use fresh peaches when they're at their sweetest.
- Easy to customize. Skip the glaze for a less sweet cookie or add a pinch of cinnamon for even more cobbler flavor.
Ingredient Notes and Substitutions
Flour
My favorite gluten free flour is Bob's Red Mill 1 to 1. If you use a different blend, make sure it contains xanthan gum. And, because this is a cup for cup flour, you should be able to substitute all purpose flour if you are not gluten free.
Brown sugar
I like to use light brown sugar in this recipe and I really do think it makes a difference here. Brown sugar helps add moisture to keep these cookies soft, and it really gives these cookies that classic peach cobbler flavor. Dark brown sugar can be used in a pinch.
Eggs or egg replacer
Even if you aren't baking egg-free, don't let the egg replacer scare you. These cookies bake up incredibly soft and tender. If you don't need them to be egg-free, you can substitute one large egg.
Peaches
I typically use 2 small peaches for this recipe. I have not tested it with frozen peaches, but it should work as long as you do not thaw them beforehand. Fresh peaches work best because they hold their shape while baking and add the perfect amount of sweetness and moisture. Be sure to peel and finely chop them before folding them into the dough. If your peaches are especially juicy, gently pat them dry with a paper towel to prevent adding excess moisture to the cookie dough.
Half and half
If you do not have half and half, you can use heavy cream or whole milk instead. If you end up using whole milk, the glaze will not be as rich but will still be delicious.
Why This Recipe Works
- Fresh peaches keep the cookies soft and moist.
- Brown sugar adds warm caramel notes like traditional peach cobbler.
- Chilling the dough helps control spreading.
- Vanilla glaze brings everything together.
Looking for another fruity dessert? Try my Easy Blackberry Pie With Crumb Topping.
Step-by-Step Instructions
STEP ONE: Combine the dry ingredients in a bowl and whisk it all together.
STEP TWO: Cream the butter with both sugars. Make sure it's nice and smooth!
STEP THREE: Add in the egg replacer and vanilla extract.
STEP FOUR: After that, add the dry ingredients into the wet ingredients and mix until a soft cookie dough forms.
STEP FIVE: Fold in the chopped up peaches (make sure they're peeled!) and pop the dough in the refrigerator to chill for at least 1 hour.
STEP SIX: Once the dough has chilled, scoop out tablespoonfuls and arrange onto a couple of lined baking sheets. Bake on 350ยบF for around 11 minutes. The cookies are done when the edges look set but the centers still appear slightly soft. They will continue to firm up as they cool, so avoid overbaking if you want that signature soft texture.
The glaze is even easier. Add half and half and vanilla extract to powdered sugar and stir well. If you need to thin the glaze out a little more, add more half and half (one tablespoon at a time).
You can store the cookies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Expert Tips
- My number one baking tip is always to weigh the flour using a kitchen scale. This is going to be the best way to ensure accuracy and avoid inadvertently adding too much flour. We'll need 222 grams of flour for this recipe.
- I typically use two small yellow peaches in this recipe. Make sure to rinse, peel, and chop into little pieces. You don't want large chunks in your cookies.
- It's also important to pat the peaches dry if they're very ripe, as we want to avoid adding in too much moisture to our dough.
- The chill time is so important! Depending on how juicy the peaches are, the cookie dough will have quite a bit of moisture so we want to chill the dough to avoid spreading. However, the cookies will still spread a bit while baking.
- You may need to use your hands to press the tablespoonfuls of dough together before placing on your lined baking sheets.
- If you do see that the cookies have spread or gotten a bit misshapen after baking, don't worry! You can easily make them into perfect rounds. While the cookies are still warm, right after taking them out of the oven, run the glass or cookie cutter around each one gently to reinforce the shape.
- Make sure the cookies have cooled completely before drizzling the glaze.
Flavor Variations
One of my favorite things about these cookies is how easy they are to customize. Here are a few simple ways to make them your own while still keeping that soft, peach cobbler-inspired flavor.
| Variation | How to Make It |
| Cinnamon Peach | Add ยฝ teaspoon ground cinnamon to the dry ingredients. |
| Almond Peach | Replace ยผ teaspoon of the vanilla extract with almond extract. |
| Extra Cobbler Flavor | Sprinkle the glazed cookies with a pinch of ground cinnamon. |
| No Glaze | Skip the glaze for a lightly sweet cookie that's perfect with coffee or tea. |
Frequently Asked Questions
To make these cookies dairy free, you would need to substitute your favorite non-dairy butter. You would also need to thin out the glaze with non-dairy milk.
I recommend fresh peaches for the best texture. I haven't tested canned peaches, but because they contain more moisture, they may make the cookie dough too wet.
Store the cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If glazed, allow the glaze to fully set before stacking the cookies. Freeze for up to 3 months.
Yes! Freeze the baked cookies (with or without glaze) in an airtight container for up to three months. Thaw overnight or at room temperature before serving.
Extra juicy peaches or skipping the chill time are the most common causes. Chilling the dough helps the cookies hold their shape while baking.
Absolutely! The cookies are delicious on their own, but the vanilla glaze adds the classic sweet finish that makes them taste even more like peach cobbler.
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๐ Recipe
Easy Peach Cobbler Cookies
Ingredients
- 1 ยฝ cups (222g) flour* (I use Bob's Red Mill 1 to 1)
- ยฝ teaspoon baking powder
- ยผ teaspoon baking soda
- ยผ teaspoon salt
- ยฝ cup (113g) unsalted butter room temperature
- โ cup (133g) granulated sugar
- ยผ cup (50g) light brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer* mixed with 2 tablespoon water
- ยฝ teaspoon vanilla extract
- 1 cup fresh peaches peeled and diced
Vanilla glaze
- ยฝ cup (60g) powdered sugar
- 1 tablespoon half and half
- ยผ teaspoon vanilla extract
Instructions
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.1 ยฝ cups (222g) flour*, ยฝ teaspoon baking powder, ยผ teaspoon baking soda, ยผ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla extract and mix to combine.ยฝ cup (113g) unsalted butter, โ cup (133g) granulated sugar, ยผ cup (50g) light brown sugar, 1 tablespoon Bob's Red Mill Egg Replacer*, ยฝ teaspoon vanilla extract
- Add the dry ingredients and mix on low speed until dough comes together. Fold in the peaches. Cover and chill in the refrigerator for at least 1 hour.1 cup fresh peaches
- Preheat the oven to 350ยฐF. Line a baking sheet with parchment paper. Scoop out cookie dough, measuring about one tablespoon for each cookie, and arrange on the baking sheet 1-2 inches apart. Bake for 11-12 minutes, or until edges start to brown slightly. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Cool completely before drizzling the glaze.
Vanilla glaze
- In a small bowl, mix the powdered sugar, half and half, and vanilla together until glaze reaches a drizzling consistency. If needed, add more half and half, one tablespoon at a time.ยฝ cup (60g) powdered sugar, 1 tablespoon half and half, ยผ teaspoon vanilla extract
Notes
- Feel free to use an all-purpose flour or a gluten free flour blend that contains xanthan gum.
- If you are not looking to replace eggs, use 1 egg instead of the egg replacer.
-
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken
- If you don't have half and half, you can make your own by mixing equal parts heavy cream and milk. Otherwise, using heavy cream only should work, too.
Mary Beth Bailey says
These cookies are really delicious. I did not have fresh peaches so I used diced canned with a bit of the juice. Also, I added just a bit of cinnamon to the dough.
๐
Taleen Benson says
Thanks so much Mary Beth, I'm so glad you enjoyed them! Love the idea of adding cinnamon.
Abigail Gabrels says
Can I store the dough in the fridge for like 5 days until I am able bake them?
Taleen Benson says
Hi Abigail, I wouldn't store the unbaked dough in the refrigerator beyond 3-4 days. After that, I recommend freezing. In both cases I recommend storing in an airtight container.
Jenn says
Hello JAT:
Has anyone had these without the glaze..trying to cut the sugar content...
Taleen Benson says
You can definitely skip the glaze!