Why You’ll Fall in Love with This Peach Cobbler Cookie Recipe!

There are countless reasons to adore this easy-to-follow recipe, and I’m confident you’ll cherish these cookies as much as I do! Each bite delivers a harmonious blend of flavors and textures, making it truly special.

• The Perfect Combination: This recipe masterfully combines the hearty goodness of oatmeal cookies, the sweet, tangy juiciness of fresh peaches, and the warm, aromatic comfort of cinnamon. It’s truly the best of all worlds!
• Rich and Satisfying Flavor: The base of these cookies is a buttery oatmeal cookie, providing a wonderfully rich and robust flavor that serves as the perfect foundation for the vibrant toppings.
• Irresistibly Juicy Peach Filling: The star of the show, our sweet and juicy peach filling, is simmered to perfection, bursting with natural fruit flavor. It adds a delightful moistness and authentic cobbler taste.
• Smooth & Creamy Finish: A generous swirl of cinnamon cream cheese frosting adds a luxurious, creamy texture and a perfectly balanced sweetness, cutting through the richness with a hint of tang and spice.
• Delightfully Crunchy Topping: A sprinkle of buttery cinnamon streusel provides that essential textural contrast, adding a satisfying crunch that elevates the entire cookie experience.
• Dynamic Texture Duo: These cookies offer a delightful play on textures – a perfectly soft and chewy cookie base is beautifully complemented by the delightful crunch of the streusel topping.

Essential Pantry Staples for Your Peach Cobbler Cookies

To create these incredible Copycat Peach Cobbler Cookies, you’ll need a mix of standard pantry items and fresh produce. While the full, detailed ingredient list is available in the recipe card below, here’s a quick overview of the key components and why they’re important:

• Brown Sugar: This provides a deep, molasses-rich sweetness and contributes to the chewy texture of the oatmeal cookies. Both dark and light brown sugar work well, with dark offering a more pronounced flavor.
• All-Purpose Flour: The structural backbone of our cookies. For accurate measurement, always spoon the flour into your measuring cup and level it off with a straight edge to avoid overpacking.
• Cornstarch: A must-have ingredient for cookies! It’s the secret weapon for ensuring your cookies remain incredibly soft and tender for days, preventing them from drying out.
• Rolled Oats: Essential for that classic oatmeal cookie texture and flavor. I highly recommend using old-fashioned rolled oats over quick oats, as quick oats can result in a gummier texture that doesn’t hold up as well.
• Ground Cinnamon: A foundational spice for any cobbler-inspired dessert. Cinnamon brings warmth, comfort, and that signature aromatic flavor that pairs beautifully with peaches. You should always have this on hand!
• Nutmeg: Just a pinch of nutmeg enhances the complexity of the spice blend, adding a subtle, earthy undertone that complements the cinnamon and peaches perfectly.
• Eggs: Large eggs are preferred for this recipe as they provide the right amount of moisture and act as a binder, helping the cookies hold their shape. Extra-large eggs also work great!
• Powdered Sugar: Crucial for the smooth, creamy texture of our frosting. In 2024, we’re skipping the sifting unless absolutely necessary – and thankfully, it’s not needed here!
• Vanilla Extract: A splash of quality vanilla extract elevates all the other flavors. While pure extract is ideal, there are many excellent vanilla flavorings available that deliver fantastic results.
• Fresh Peaches: The star of the filling! Choose ripe, fragrant peaches for the best flavor and texture. In a pinch, frozen peaches are a great alternative, but fresh truly shines.
• Cream Cheese: The base for our heavenly cinnamon cream cheese frosting. Ensure it’s softened to room temperature for a lump-free, silky smooth consistency.

Step-by-Step Guide: Crafting Your Peach Cobbler Cookies

Creating these delectable peach cobbler cookies involves a few distinct steps, each contributing to the final masterpiece. Follow these instructions carefully for the best results!

Part 1: The Soft and Chewy Oatmeal Cookies

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking, and set it aside.
2. Cream Butter and Sugars: In a spacious mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream together ¾ cup of room temperature unsalted butter, ½ cup of packed light brown sugar, and ½ cup of granulated white sugar. Beat for about 2-3 minutes until the mixture is light, fluffy, and pale in color.
3. Add Egg: Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are well combined. Add 1 room temperature egg and beat on medium-low speed for another 30 seconds until it’s fully incorporated and the mixture appears smooth and cohesive.
4. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of cornstarch, 1 ½ cups of rolled oats, 1 teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, 1 teaspoon of baking powder, and 1 teaspoon of salt. Make sure these dry ingredients are thoroughly mixed.
5. Mix Together: Gradually add the whisked dry ingredient mixture to the wet ingredients in the stand mixer. Mix on low speed just until combined. Be careful not to overmix, as this can lead to tough cookies. Scrape down the sides and bottom of the bowl again to ensure everything is evenly incorporated.
6. Form Cookies: Use a 3-tablespoon-sized cookie scoop to portion out the dough. For larger, Crumbl-style cookies, press two scoops of dough together to form a single, larger cookie. You should get about seven large cookies from this batch. Roll each portion into a smooth ball of dough in the palm of your hand.
7. Bake: Place 3-4 cookie dough balls on your prepared baking sheet, ensuring they are spaced about 3 inches apart to allow for spreading. Bake for 14-15 minutes, or until the edges are beautifully golden brown but the centers still appear slightly soft.
8. Press and Cool: Immediately after removing the cookies from the oven, while they are still warm, gently press them down to about ½ inch thick using a flat spatula or the bottom of a glass. This creates a perfect flat surface for your toppings. Allow them to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Part 2: The Luscious Peach Filling

1. Prepare Peaches: Begin by peeling, coring, and dicing 5 medium to large peaches into small ½-inch cubes. If fresh peaches are out of season, quality frozen peaches (thawed and drained) can be used for convenience.
2. Cook Filling: Add the diced peaches to a medium saucepan over medium heat. Stir in 3 tablespoons of water, ½ cup of brown sugar, ¼ teaspoon of ground cinnamon, and a dash of table salt. Cook the mixture, stirring occasionally, until the peaches soften and become tender. This may take a little longer for fresh peaches.
3. Thicken Filling: In a small separate bowl, combine 3 tablespoons of cornstarch with ⅓ cup of cold water, whisking until you have a smooth cornstarch slurry with no lumps. Pour this slurry into the hot peach mixture in the saucepan. Continue to cook and stir for another 3-4 minutes, or until the filling has visibly thickened and turned clear. Remove the saucepan from the heat and stir in the fresh juice of 1 small lemon to brighten the flavors.

Part 3: The Crunchy Cinnamon Streusel

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Mix Streusel: In a medium bowl, combine ¼ cup of light brown sugar, ⅔ cup of all-purpose flour, 1 teaspoon of ground cinnamon, and a pinch of salt. Add 4 tablespoons of cold, cubed unsalted butter. Use your fingertips or a pastry cutter to mix until the butter is fully incorporated and the mixture resembles coarse, sandy clumps.
3. Bake Streusel: Spread the streusel mixture evenly over the parchment-lined baking sheet. Bake for 8-10 minutes, stirring halfway through to ensure even browning. The streusel should be golden brown and fragrant. Let it cool completely on the baking sheet, then crumble it into smaller pieces if necessary.

Part 4: The Creamy Cinnamon Cream Cheese Frosting

1. Cream Butter and Cream Cheese: In the bowl of an electric mixer (stand mixer or hand mixer), combine 4 ounces of softened cream cheese and ½ cup of softened unsalted butter. Cream these together on medium speed for about 2 minutes until light and smooth. Scrape down the sides and bottom of the bowl thoroughly, then beat for 2 more minutes to ensure perfect aeration.
2. Add Sugar and Spices: With the mixer on low speed, gradually add 2 cups of powdered sugar, ¼ teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and a pinch of salt. Beat on low until the sugar is just incorporated and the mixture is smooth. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and incredibly creamy.

Assembly: Bringing Your Peach Cobbler Cookies to Life

Now comes the exciting part – assembling your beautiful peach cobbler cookies! This is where all the wonderful components come together to create a truly spectacular dessert.

1. Prepare Frosting Bag: Transfer your creamy cinnamon cream cheese frosting into a piping bag. If you don’t have one, a sturdy ziplock bag with a medium-sized hole snipped from one corner will work perfectly.
2. Top Cookies with Filling: Take a fully cooled oatmeal cookie and spoon 1-2 tablespoons of the delightful peach filling onto its flat surface. Gently spread the filling evenly across the top, leaving a small border for the frosting.
3. Frost and Finish: With your piping bag, pipe a beautiful swirl of cinnamon cream cheese frosting directly over the peach filling. Finally, generously sprinkle the crunchy cinnamon streusel over the frosting.

Your homemade **Crumbl Peach Cobbler Cookies** are now ready to be served and devoured! These impressive cookies are absolutely perfect for any summer gathering, a cozy treat at home, or a thoughtful gift for friends and family. Enjoy every delicious bite!

Expert Baking Tips for Perfect Peach Cobbler Cookies

Want to ensure your **peach cobbler cookie recipe** turns out perfectly every time? Good news! I’ve gathered all my best tips and tricks to help you achieve bakery-quality results.

• Room Temperature Ingredients are Key: This is a golden rule in baking! Ensure your butter, eggs, and cream cheese are at room temperature. This allows them to cream together smoothly, creating an emulsified, airy batter and a lump-free, silky frosting.
• Measure with Precision: Baking is a science, so accurate measurements are vital. Whenever possible, use a kitchen scale for the most precise measurements, especially for flour. If using measuring cups, employ the spoon-and-level method for flour (spoon flour into the cup, then level with a straight edge) to avoid overpacking, which can lead to dense, dry cookies.
• Embrace Fresh Peaches: For the most vibrant flavor and ideal texture, fresh, ripe peaches are highly recommended. If peaches are not in season, high-quality frozen peaches (thawed and drained) are an excellent alternative. Avoid canned peaches if possible, as their texture and flavor can be less desirable.
• Uniformity for Even Baking: Use a cookie scoop to portion out your dough. This ensures that all your cookies are of a similar size, leading to even baking and consistent results. No one wants an overbaked cookie next to an underbaked one!
• Pressing for Perfection: Don’t skip the step of gently pressing the cookies *after* baking while they are still warm. This creates that characteristic flat surface, which is ideal for holding the generous peach filling and frosting without them sliding off.
• Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough, dry cookies instead of the desired soft and chewy texture.
• Cool Completely: Allow your cookies to cool completely on a wire rack before adding the peach filling and frosting. Applying toppings to warm cookies will cause the frosting to melt and the filling to make the cookies soggy. Patience is a virtue here!
• Cold Butter for Streusel: For the streusel, always use cold, cubed butter. This prevents the butter from melting too quickly, allowing it to create distinct, crumbly pieces rather than incorporating fully into the flour. This is what gives streusel its signature crunchy texture.

Kitchen Essentials You’ll Need

Having the right tools can make all the difference in your baking experience. Here’s a list of the equipment that will assist you in creating these incredible Peach Cobbler Cookies:

• Stand Mixer or Hand Mixer: Absolutely invaluable for creaming butter and sugar to perfection for both the cookie dough and the frosting. It saves time and ensures a consistently light and fluffy result.
• Mixing Bowls: You’ll need a variety of sizes – small for combining dry ingredients and making slurries, medium for streusel, and large for the cookie dough and frosting.
• Cookie Scoop: A 3-tablespoon-sized scoop is ideal for portioning out large, uniform cookies, ensuring even baking and a professional look.
• Parchment Paper or Silicone Baking Mats: Essential for lining your baking sheets. They prevent sticking, ensure even heat distribution, and make cleanup a breeze.
• Baking Sheets: At least two, so you can bake multiple batches efficiently.
• Rubber Spatula: Perfect for scraping down the sides of bowls, folding ingredients gently, and pressing cookies.
• Medium Saucepan: Necessary for simmering your juicy peach filling to perfection.
• Whisk: For combining dry ingredients, making the cornstarch slurry, and ensuring smooth mixtures.
• Piping Bags (or Ziplock Bags): For easy and neat application of the cream cheese frosting, giving your cookies a professional and appealing finish.
• Wire Rack: Crucial for cooling your cookies completely and preventing them from becoming soggy on the bottom.

Frequently Asked Questions About Peach Cobbler Cookies

Got questions about making these delectable peach cobbler cookies? We’ve got answers!

• Can I use canned peaches for the filling?
  Yes, you can use canned peaches as a last resort if fresh or frozen are unavailable. However, for the best flavor and texture, fresh or frozen peaches are highly recommended. If using canned, be sure to drain them very well and dice them into small cubes before cooking to match the recipe’s intended consistency.
• How should I store these delicious cookies?
  To maintain their freshness and creamy frosting, store the assembled cookies in an airtight container in the refrigerator for up to 5 days.
• Can I make smaller cookies?
  Absolutely! If you prefer smaller cookies, use a smaller cookie scoop (e.g., 1.5-2 tablespoons) and adjust the baking time accordingly. Smaller cookies will bake faster, so start checking for doneness a few minutes earlier.
• How do I know when the cookies are fully baked?
  The edges of the oatmeal cookies should appear golden brown, while the centers should still be slightly soft and appear set. Remember that cookies continue to set and firm up as they cool on the baking sheet.
• Can I prepare the cookie dough ahead of time?
  Yes, you can certainly prepare the cookie dough in advance. Wrap it tightly in plastic wrap and refrigerate it for up to 48 hours. When you’re ready to bake, let the dough come closer to room temperature for easier scooping and more even baking.
• How can I prevent the frosting from being too runny?
  The key to a perfectly firm frosting is ensuring your cream cheese and butter are at room temperature (but not overly warm or melted). Beat them together until light and fluffy. Gradually add the powdered sugar, beating until combined, then beat on medium-high speed for the full 2-3 minutes to incorporate air and achieve a stable, fluffy consistency. If it’s still too soft, try adding a tablespoon or two more of powdered sugar.
• What if my streusel isn’t crumbly enough?
  For crumbly streusel, use cold butter and mix it into the dry ingredients until it resembles coarse crumbs. If it becomes too uniform, you can try adding a tiny bit more flour. Conversely, if it’s too dry, a few drops of melted butter can help. Ensure it cools completely after baking, as this helps it firm up and become more crumbly.

Storing and Freezing Your Peach Cobbler Cookies

To keep your homemade peach cobbler cookies fresh and delicious, proper storage is essential.

Storage

Keep these delightful **peach cobbler cookies** in an airtight container. They will remain fresh at room temperature for up to 2 days, but for optimal freshness and to preserve the frosting, storing them in the refrigerator is best for up to 5 days.

Freezing – Peach Cobbler Cookies

If you’re planning ahead or have leftovers, these cookies freeze beautifully. For best results, freeze the unfrosted cookies and the peach filling separately in airtight containers or freezer bags for up to 3 months. Thaw both components in the refrigerator overnight before assembling and serving. You can also freeze the cookies with the frosting already applied; when you’re ready to enjoy them, simply pull them out of the freezer and let them thaw in the refrigerator for 4-6 hours before serving. This makes them a convenient grab-and-go treat!

I truly hope you enjoy making and savoring these **Crumbl Peach Cobbler Cookies** as much as I enjoyed creating this recipe for you. Your feedback is incredibly valuable, so please don’t hesitate to leave a 5-star review and a comment below if you loved the recipe or have any questions! Your engagement means the world to me. For more fun content, behind-the-scenes glimpses, and delicious inspiration, be sure to follow me on Instagram, Pinterest, and TikTok. I can’t wait to connect with you there!

Also Check Out These Related Recipes:

• The Best Copycat Red Velvet Crumbl Cookie Recipe
• Blueberry Muffin Cheesecake With Crumble Topping
• How To Make Strawberry Poke Cake Recipe

Recipe: The Ultimate Peach Cobbler Cookies

Peach Cobbler Cookies

By Molly Murphy

Soft and chewy oatmeal cookie topped with fresh peaches, a cinnamon cream cheese buttercream, and a buttery streusel topping.

Course:
Dessert

Cuisine:
American

Servings:

7
Cookies

Ingredients

FOR THE OATMEAL COOKIES

• ¾ cup unsalted butter (room temperature)
• ½ cup brown sugar (packed)
• ½ cup granulated sugar
• 1 egg (room temperature)
• 1 ½ cup all-purpose flour
• 1 tablespoon cornstarch
• 1 ½ cups rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt

FOR THE PEACH FILLING

• 5 medium to large peaches (peeled, cored, diced ½-inch cubes)
• ½ cup brown sugar
• 3 tablespoons water
• ¼ teaspoon cinnamon
• A dash of table salt
• 3 tablespoons cornstarch
• ⅓ cup cold water (for slurry)
• Squeeze of 1 small lemon (juice)

FOR THE CINNAMON STREUSEL

• ¼ cup light brown sugar
• ⅔ cup all-purpose flour
• 1 teaspoon ground cinnamon
• A pinch of salt
• 4 tablespoons unsalted butter (cold and cubed)

FOR THE CINNAMON CREAM CHEESE FROSTING

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

Instructions

FOR THE COOKIES

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the room temperature butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the room temperature egg to the butter and sugar mixture. Beat on medium-low speed for 30 seconds until fully incorporated and the mixture is smooth.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, rolled oats, cinnamon, nutmeg, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Scrape down the sides and bottom to ensure the mixture is evenly combined.
6. Use a 3-tablespoon-sized cookie scoop to portion out the dough. Push two scoops of dough together to form larger cookies. This will make seven large cookies. In the palm of your hand, roll them into balls.
7. Place 3-4 dough balls on the prepared baking sheet, spacing them about 3 inches apart.
8. Bake in the preheated oven for 14-15 minutes, or until the edges are golden brown but the centers are still slightly soft. The cookies will continue to set as they cool.
9. When the cookies are done baking, remove them from the oven. While they are still warm, use a flat spatula or the bottom of a cup to gently press the cookies down to about ½ inch thick.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

FOR THE PEACH FILLING

1. Peel, core, and dice the peaches into small ½-inch cubes, ensuring the skins are removed. You can also use frozen peaches.
2. Add the diced peaches to a medium saucepan over medium heat. Add water, brown sugar, cinnamon, and salt.
3. Cook the mixture until the peaches are soft and tender. Fresh peaches will take longer to cook.
4. In a small bowl, combine the cornstarch with cold water and whisk to create a slurry.
5. Pour the slurry into the hot peach mixture and cook for 3-4 minutes until the filling thickens and turns clear.
6. Remove the mixture from the heat and stir in the lemon juice. Mix well to combine.

FOR THE CRUMBLE TOPPING

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine the brown sugar, flour, butter, cinnamon and salt. Mix by hand (or with a pastry cutter) until the mixture resembles clumps of sand.
3. Spread the crumble evenly over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown and fragrant. Let it cool completely and then crumble the mixture into smaller pieces if the pieces are too big.
4. FOR THE CREAM CHEESE FROSTING
5. In the bowl of an electric mixer, combine the softened butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes until light and fluffy.
6. With the mixer on low speed, add the powdered sugar, followed by the vanilla, ground cinnamon and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes until smooth and creamy.

ASSEMBLY

1. Once the cookies are completely cooled, they are ready to be assembled.
2. Start by placing the cinnamon cream cheese frosting in a piping bag or a ziplock bag with a medium-sized hole cut in the corner. Set aside.
3. Take a cooled cookie and place 1-2 tablespoons of the peach filling on top of the cookie. Evenly spread it across the top, leaving a small border.
4. With the piping bag, pipe a swirl of cinnamon cream cheese frosting right on top of the peach filling.
5. Generously sprinkle the cinnamon streusel on top of the frosting and serve immediately, or store for later!

Keywords:
peach, cobbler, crumbl, copycat, cookies, oatmeal, cinnamon, streusel, dessert

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