There’s just something about peach cobbler that screams comfort. It brings back memories of warm summer days, potlucks, and the sweet smell of cinnamon drifting through the kitchen. But what if you could capture all that nostalgic goodness—in cookie form? That’s exactly what we’re doing today with these Peach Cobbler Cookies. They’re soft, chewy, and filled with everything you love about the traditional dessert—juicy peaches, hearty oats, a touch of cinnamon, and a sugar-kissed topping that adds the perfect crunch.

This recipe is the ultimate answer when you’re craving peach cobbler but don’t want to deal with peeling a pile of peaches or firing up the oven for an hour. These cookies come together in under 30 minutes and make a delightful treat for backyard barbecues, family picnics, or just a quiet afternoon on the porch.

Now, I’ll be honest—these cookies didn’t last long in our house. I baked a batch on a lazy Sunday, and by the time the evening rolled around, I had maybe two left. That’s how addictive they are. You’ve been warned!

Let’s dive into the first part of the recipe and walk through how to make these comforting little gems.

Ingredients You’ll Need

For the Cookies:

1 cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup old-fashioned rolled oats
1 cup diced fresh peaches (about 1 medium peach, peeled and chopped)

For the Topping:

2 tbsp granulated sugar
1 tsp ground cinnamon

STEP 1: PREP YOUR BAKING EQUIPMENT

First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. You want a nice, even surface to bake these cookies on, and parchment helps keep everything from sticking.

STEP 2: CREAM THE BUTTER AND SUGARS

In a large mixing bowl, add your softened butter, granulated sugar, and brown sugar. Using a hand mixer (or a stand mixer if you’ve got one), cream everything together on medium speed for about 2 to 3 minutes. You’re looking for a light, fluffy texture here—this is key to giving your cookies that perfectly soft and chewy bite.

STEP 3: ADD THE EGG AND VANILLA

Once the butter and sugars are creamed, crack in your egg and pour in the vanilla extract. Beat it all together until the mixture is fully combined and smooth. You’ll notice it gets a bit silkier—exactly what we want.

STEP 4: MIX THE DRY INGREDIENTS SEPARATELY

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Mixing your dry ingredients separately before adding them in helps make sure everything is evenly distributed. No one wants a clump of baking soda in their cookie!

STEP 5: COMBINE WET AND DRY MIXTURES

Now it’s time to bring everything together. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough—this can make your cookies tough instead of tender. A few streaks of flour are totally fine at this stage.

Now that your dough base is ready, it’s time to bring the magic together. This next part is where your kitchen starts smelling like pure heaven. Think buttery cookie dough, warm cinnamon, and the sweet aroma of fresh peaches all coming together. It’s like a cozy summer dessert in every single bite.

Before we jump back into the steps, here’s a quick note: these cookies have a rustic charm to them. They’re not meant to look perfectly uniform. The chunks of peach give each cookie its own character—and that’s part of what makes them so special.

Let’s finish the recipe and get these peachy delights into the oven.

STEP 6: STIR IN THE OATS AND FOLD IN THE PEACHES

Once your dough is mixed, stir in the old-fashioned rolled oats. They give the cookies a chewy, hearty texture that plays perfectly off the softness of the peaches.

Next, gently fold in the diced peaches. You want ripe but firm peaches here—nothing too juicy or overripe. If your peaches are super juicy, pat them dry with a paper towel before folding them in. This step is important because too much moisture can make the dough overly wet and cause the cookies to spread too much during baking.

Tip: If you’re using canned or frozen peaches, make sure they’re well-drained and patted dry. Frozen peaches should be thawed completely before adding to the dough.

STEP 7: SCOOP AND SHAPE THE DOUGH

Use a tablespoon or cookie scoop to portion out the dough. Scoop about a heaping tablespoon of dough for each cookie and place them on your lined baking sheet, spacing them about 2 inches apart. These cookies do spread a little, so you want to give them room to breathe.

If your dough feels sticky, don’t worry—it’s supposed to be! You can chill the dough for 15–20 minutes if it’s too soft to handle, but most of the time, it’s ready to go right away.

STEP 8: ADD THE SUGAR-CINNAMON TOPPING

In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle a little over each unbaked cookie. It might seem like a small touch, but this is where that “cobbler” vibe really comes in. The cinnamon-sugar topping adds the perfect crisp bite on top and gives each cookie a hint of sparkle after baking.

STEP 9: BAKE TO GOLDEN PERFECTION

Pop the cookies into your preheated 350°F oven and bake for 10 to 12 minutes. You’re looking for golden-brown edges and a slightly soft center. Don’t wait until they look totally done in the middle—the cookies will continue to set as they cool.

This is one of those “trust the process” moments. If you bake them until the centers look firm, you’ll end up with dry cookies instead of soft and chewy ones.

Tip: If you like your cookies a little crispier, you can bake them for an extra minute or two. Just keep an eye on the bottoms—they brown quickly with all that butter and sugar.

STEP 10: COOL AND ENJOY

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up and gives them that perfect chewy texture with just the right amount of structure.

Once they’ve cooled, you’ll notice how beautifully the flavors come together. The oats give them a cozy texture, the peaches bring a natural sweetness, and the cinnamon-sugar topping ties it all together. They’re perfect warm from the oven, but just as delicious the next day (if they last that long).

Storage Tips and Serving Ideas

Storage:
These cookies are best stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a sealed bag or container for up to 2 months. Just let them thaw at room temp, or warm them slightly in the microwave for a fresh-from-the-oven feel.

Serving Idea:
These cookies pair amazingly well with a scoop of vanilla ice cream or a cold glass of milk. I’ve also served them alongside coffee as a brunch treat—and they were a total hit.

We’ve walked through all the steps, added the peaches, sprinkled that magical cinnamon-sugar topping, and watched those golden cookies bake to perfection. Now that your kitchen probably smells like a warm summer breeze, let’s wrap things up with some answers to the most common questions I get about this recipe. These tips will help you troubleshoot, customize, and store your cookies like a pro.

Frequently Asked Questions

1. Can I use canned or frozen peaches instead of fresh?
Yes, you can! If using canned peaches, make sure they’re well-drained and patted dry with a paper towel to remove excess moisture. For frozen peaches, thaw them completely and drain off any juice before chopping and folding into the dough.

2. Do I have to peel the peaches?
Peeling is recommended for the best texture. Peach skins can become tough or chewy in cookies. If you’re in a pinch or don’t mind the texture, you can skip it—but peeling gives the softest bite.

3. Can I make the dough ahead of time?
Absolutely. You can make the dough and refrigerate it for up to 24 hours before baking. If you chill the dough, let it sit at room temperature for about 10–15 minutes before scooping to make it easier to work with.

4. How do I prevent the cookies from spreading too much?
Too much peach juice can make the dough too wet, causing the cookies to spread. Use firm, ripe peaches and avoid overmixing the dough once the fruit is added. You can also chill the dough for 15–20 minutes before baking.

5. Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Make sure the oats you’re using are certified gluten-free as well. The cookies may spread a bit more, but the flavor and texture will still be delicious.

6. What’s the best way to store these cookies?
Store them in an airtight container at room temperature for up to 3 days. To extend shelf life, freeze them in a zip-top bag or container for up to 2 months. They reheat beautifully in the microwave for 10–15 seconds.

7. Can I add nuts or other mix-ins?
Definitely! Chopped pecans or walnuts would be a great addition if you want a little extra crunch. Just fold them in with the oats and peaches. Keep mix-ins under ½ cup total so you don’t overpower the dough.

Final Thoughts: A Cookie That Feels Like Home

If you’re looking for a cookie that’s both nostalgic and a little bit unique, Peach Cobbler Cookies are your answer. They’re simple to make, bursting with summery flavor, and have that perfect balance of chewy oats, warm cinnamon, and sweet, juicy peaches.

These cookies are great for family gatherings, lunchbox treats, bake sales, or just because you’re in the mood for something cozy. And let’s be honest—who wouldn’t love a cookie that tastes like a slice of peach cobbler?

I’d love to hear how yours turn out! Let me know in the comments if you tried any variations (maybe a brown butter version? Or adding white chocolate chips?). And if you’ve got a favorite peach dessert of your own, I’m always up for new ideas.

Irresistible Peach Cobbler Cookies