Peach Cobbler Cookies are made with a sweet buttery vanilla cookie base and peach pie filling. Topped with a brown sugar warm cinnamon crumble and a drizzle of icing, they are just like Grandma's Peach Cobbler!
These individual Pie Cookies are so easy to make and taste absolutely delicious!
Peach Cobbler is a classic Southern dessert that's a delicious summer treat, but we love it any time of year!
It doesn't need to be peach season to make these cookies, as we'll be using canned peach pie filling instead of fresh peaches.
But feel free to make your own peach pie filling and add to these cookies. Fresh filling is always a welcome treat.
This recipe is quick and easy - the canned pie filling helps with that. The presentation of individual cookie pies is jaw dropping.
They're like individual peach cobblers in cookie form, and they still taste just like Grandma's Peach Cobbler!
You can serve these big cobbler cookies slightly warmed with a scoop of ice cream for dessert, but they also taste amazing on their own with a cold glass of milk.
If you love these cute mini dessert cookies, you'll love my Easy Pineapple Upside Down Cookies, Blueberry Pie Cookies, Boston Cream Cookies, Peppermint Pie Cookies, and a fall favorite Pumpkin Pie Sugar Cookies!
Ingredients for Peach Cobbler Cookies
Wet Ingredients. Butter, Vanilla Extract, Vegetable Oil, Large Egg, Peach Pie Filling
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Cinnamon, Salt
How to Make Peach Cobbler Cookies
Peach Cobbler Cookie Base Directions
In a large mixing bowl, cream together the softened Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy. This will take a few minutes. So have patience and let it cream until the color changes to a pale yellow color.
Mix in Egg and Vanilla Extract and continue to cream the ingredients together. Give it time creaming on high speed for 2-3 minutes more.
Then add Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes. The mixture will turn a glossy creamy mixture. It's beautiful.
Scape down the sides of the bowl to ensure all ingredients are mixed together.
Gradually add the Baking Soda, Cream of Tartar, and All-Purpose Flour until fully combined.
Using a Medium #50 Cookie Scoop, place 1 scoop of cookie dough in each muffin top pan. Add a second, smaller scoop of cookie dough on top of the larger balls of dough (Small size #60), or just eyeball a smaller scoop.
Using the bottom of a glass or a measuring cup that has been dipped in Sugar, press the center of each large cookie dough ball down flat.
The edges will crackle and create a well in each cookie. TIP: The sugar on the bottom of the glass helps prevent the glass from sticking to the cookie dough.
Open the can of Peach Pie Filling and cut the peaches into smaller bite-size pieces. Remember this is an individual cookie pie. So cutting up the peaches into smaller bite size pieces makes eating this cookie less messy.
Scoop a large spoonful of peach pie filling into the well of each cookie. Fill the well just to the top of the crust; do not overfill.
How to make Cobbler Crumble
In a separate bowl, combine ⅓ cup of Brown Sugar, 2 tablespoons of All-Purpose Flour, ½ teaspoon of ground Cinnamon, and softened Butter. Using a fork combine ingredients pressing butter into the flour and brown sugar mixture.
The ingredients will hold together when pressed and easily break apart under pressure making a delicious crumble for the tops of these Peach Cookies.
Sprinkle a teaspoon or two of the crumble mixture on top of the filling before baking the cookies.
Bake the cookies in a preheated 350 F Degree Oven for 9-11 minutes. The edges of the cookies will be set and lightly golden in color when done.
Allow the cookies to cool for about 5 minutes before moving them to a wire rack to cool completely.
Optional: Garnish with a dusting of powdered sugar and serve.
How to make a Glaze Drizzle
In a small bowl combine Powdered Sugar, Pure Vanilla Extract, and Butter together until smooth.
Drizzle Milk into the glaze until the desired consistency is reached. The more milk added the thinner the glaze will be.
Garnish the tops of the cooled Peach Pie Cobbler Cookies with glaze or icing and allow it to set.
And don't hesitate to serve these cobbler cookies warm with a scoop of fresh homemade Peach Ice Cream or Homemade Vanilla Bean Ice Cream!
Storage & Freezing
Store: Peach Cobbler Cookies can be stored in a food storage container at room temperature for up to a week. These cookies are best enjoyed within 2-3 days.
Freezing: If you want to make these cookies and keep them for longer periods of time, store them in a sealed container and freeze them for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking.
Substitutions & Variations
- Use another fruit filling. You can use any kind of fruity pie filling to change the flavor of these cookies. Try blueberry pie filling, cherry pie filling, or apple pie filling!
- Change the cookie base. Change up the flavor of the cookie base to change the flavor of these cookies. Try a chocolate cookie base, or a cinnamon cookie base, or add a teaspoon of almond extract to the cookie dough for a mild nutty flavor.
- Double up the topping. I recommend doubling the crumble topping for even more yummy flavor!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips:
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Because these are a cobbler cookie with a crust I do recommend baking cookies until edges are golden in color. This helps give a good base while still staying soft in every bite.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Mixer.
I use a stand mixer to make cookies, as it makes the process much easier. You can equally use a large bowl and an electric mixer, but a mixing bowl with a wooden spoon will do just as well - it'll just take more effort!
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Pan.
Normally, I would use a lined baking sheet for cookies, but as we're making these cookies with a crust and a well in them, we'll need a Muffin Top Pan. I use a muffin top pan to make my pie cookies too!
Baking Time.
Cookies are perfectly baked when the edges are set and light golden in color. This helps create a nice firm base for these cobbler cookies.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
Take a look at my Pro Tips Guide to see how to make perfect cookies every time!
Have you tried this Peach Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Mini Dessert Cookie Recipes
- Chocolate Chip Cookie Pie Cookies
- Texas Sheet Cake Cookies
- Eggnog Pie Cookies
- Red Velvet Cake Sandwich Cookies
- Christmas Sugar Cookie Pie Slice Bars
- Blueberry Pie Bars
- German Chocolate Cake Cookies
Peach Cobbler Cookies
Ingredients
Peach Cobbler Cookie Base
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 1 Egg Large
- 1 tablespoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All Purpose Flour
- 1 Can Peach Pie Filling 21 ounces
Crumb Topping
- ⅓ cup Brown Sugar
- 2 Tablespoons All-Purpose Flour
- ½ teaspoon Ground Cinnamon
- 2 Tablespoons Butter Softened
Glaze Drizzle
- 1 ½ Cup Powdered Sugar
- 2 Tablespoon Butter Softened
- ½ teaspoon Vanilla Extract
- 1-3 Tablespoons Milk
Instructions
Peach Cobbler Cookie Base Directions
- In a large mixing bowl, cream together Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
- Mix in Egg and Vanilla Extract before adding Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes.
- Scape down the sides of the bowl to ensure all ingredients are mixed together.
- Gradually add the remaining dry ingredients until fully combined.
- Using a Medium #50 Cookie Scoop, place 1 scoop of cookie dough in each muffin top well. Add a second, smaller scoop of cookie dough on top of the larger balls of dough (Small size #60), or just eyeball a smaller scoop.
- Using the bottom of a glass or a measuring cup that has been dipped in sugar, press the center of each cookie dough ball down flat. The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps prevent the glass from sticking to the cookie dough.
- Open the can of Peach Pie Filling and cut the peaches into smaller bite-size pieces.
- Scoop a large spoonful of peach pie filling into the well of each cookie. There is no need to overfill. Just fill the well.
- In a separate bowl, combine ⅓ cup of Brown Sugar, 2 tablespoons of All-Purpose Flour, ½ teaspoon of ground Cinnamon, and softened Butter with an electric mixer.
- Sprinkle a teaspoon or two of the crumble mixture on top of the filling before baking the cookies.
- Bake in a preheated 350 F Degree Oven for 9-11 minutes. The edges of the cookies will be set and lightly golden in color when done.
- Allow the cookies to cool for about 5 minutes before moving them to a wire rack to cool completely.
- Optional: Garnish with a dusting of powdered sugar and serve.
Glaze Drizzle
- Combine Powdered Sugar, Vanilla Extract, and Butter together until smooth.
- Drizzle Milk into the glaze until the desired consistency is reached.
- Garnish the tops of cooled Peach Pie Cobbler Cookies with icing and allow it to set.
- Serve warm with a scoop of Peach or Vanilla Ice Cream!
Notes
- Store: Peach Cobbler Cookies can be stored in a food storage container at room temperature for up to a week. These cookies are best enjoyed within 2-3 days.
- Freezing: Store them in a sealed container and freeze them for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking.
Grace
Ohhhh this recipe is wonderful and so much fun to make and eat. Great idea to used canned peach pie filling. Make this cookie super simple. We will make again!
Mel Meister
There are no ingredient amounts for the glaze. Can you please update the recipe?
Thank you.
Rebecca Johnston
oops! I've just fixed that in the recipe card! Thanks for the heads up.