Peach Cobbler Cookies
These peach cobbler cookies are a cinnamon cookie rolled in cinnamon sugar and topped with peach pie filling. They are the perfect cookie for summer!
I wanted to make a cookie and peach cobbler combination. It combines a snickerdoodle with peach pie. The cookie is baked and then a hole is pressed in the middle. It is rolled in cinnamon sugar with butter and topped with that peach pie filling.
I have tips and tricks and process photos to easily help you make this recipe! If you love peach desserts, you have to try my peach cobbler cake.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe! For more tips on making peach pie filling, see that post!
- Tip 1: Make sure the flour is spooned and leveled in the measuring cup. If you stick the cup into the flour, it can cause a cookie that doesn’t spread.
- Tip 2: For high altitude baking, add an additional 2 Tablespoons of flour.
- Tip 3: As soon as the cookie is done baking, use a a large biscuit cutter, to scoot the cookie into a perfect circle. Let it sit for 2 minutes before pressing a teaspoon in the middle of the cookie to create the hole.
- Tip 4: The peach pie filling can be made ahead of time. Store in the fridge 1-3 days before.
- Tip 5: After rolling the cookie in cinnamon sugar, use a tablespoon to fill with peach pie filling.
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For more peach recipes, try my peach cobbler cheesecake and peach cinnamon rolls.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Peach Cobbler Cookies
These peach cobbler cookies are perfect to make in the summer! It has a cinnamon cookie coated in cinnamon sugar, and topped with peach pie filling.
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Ingredients
Cinnamon Cookies
- 3 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1 tsp Cornstarch
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed light brown sugar
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp Honey
- 2 Large eggs, room temperature
Cinnamon Sugar
- 2 TBSP Unsalted butter, melted
- 1/2 cup White granulated sugar
- 2 tsp Ground cinnamon
Peach Pie Filling
- 4 Peaches, 1 lb cubed
- 2/3 cup Brown sugar, light brown sugar packed
- 1/2 tsp Ground cinnamon
- 1 TBSP Lemon juice
- 1 TBSP Cornstarch
Instructions
- In a medium bowl, mix the flour, baking soda, cinnamon, cornstarch, and salt together. Set aside.3 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Ground cinnamon, 1 tsp Cornstarch, 1 tsp Salt
- Using a mixer in a large bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will be pale and fluffy.1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar
- Add in the eggs, vanilla, and honey. Mix on medium speed until combined. Add the dry ingredients and mix on low until just combined.1 tsp Pure vanilla extract, 1 tsp Honey, 2 Large eggs
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes to help to prevent spreading.
- Use a large cookie scoop (2oz) to scoop the cookie dough ball. Place 6 cookie dough balls per cookie sheet.
- Bake for 12-14 minutes. Bake until the edges are lightly golden. Let it sit for 2 minutes, take a teaspoon press it 3-4 times in the center of the cookie to create the indent.
- Place cookies on cookie sheet to cool completely.
Cinnamon Sugar
- Combine sugar and cinnamon into a bowl wide enough to dunk the cookies in. Use a pastry brush to lightly brush butter on the cookie. Dunk the cookie in cinnamon sugar, it needs to be fully coated on the top. Do this to all the cookies.2 TBSP Unsalted butter, 1/2 cup White granulated sugar, 2 tsp Ground cinnamon
Peach Pie Filling
- You can make this 1-3 days ahead of time. Start by peeling and cubing fresh peaches. If frozen, then just cube them.4 Peaches
- Add peaches, brown sugar, cinnamon, cornstarch, and lemon juice to a medium saucepan over medium-high heat. Heat until the juices separate and start to simmer.2/3 cup Brown sugar, 1/2 tsp Ground cinnamon, 1 TBSP Cornstarch, 1 TBSP Lemon juice
- Cook for 10 minutes, stirring occasionally until thickened. Take a potato masher, or anything to mash the peaches. Lightly mash them, the goal is to mash about 20 % of the peaches. Cook for 1 more minute, then take off the heat. Cool completely before using.
- Once cool, you can fill the holes of the cookies with 1 tablespoon of peach filling.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 285kcal, Carbohydrates: 46g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 182mg, Potassium: 87mg, Fiber: 1g, Sugar: 31g, Vitamin A: 418IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 1mg
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