These peach cobbler cookies are topped with a juicy peach compote, a swirl of cinnamon cream cheese icing, and buttery crumble! They're soft, spiced, and so delicious.
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Notes from the baker
These peach cobbler cookies take the delicious idea of peach cobbler and translate it into cookie form. The swirl of cinnamon cream cheese frosting was inspired by the famous Crumbl peach cobbler cookies. I've never tried them but this is what I imagine they would taste like!
That said, the frosting is completely optional. These cookies would taste just as good with just the peach compote and crumble (my original idea before I saw a picture of the Crumbl cookie!). It would be perfect if you don't want it to be too sweet or rich.
There are several components to this recipe but none of them are hard (you don't even need a hand mixer unless you want to use it!). Just take them one section at a time and it'll all come together at the end.
Why you'll love this recipe
- Soft and spiced cookies. Easy-to-make cookies that are made with melted butter so you donโt need a hand mixer.
- Juicy peach compote. Delicious peach topping that tastes like the juicy peaches in a peach cobbler.
- Cinnamon cream cheese frosting. An optional swirl of frosting makes these cookies extra decadent and bakery-worthy.
- Crunchy and buttery crumble. The perfect topping for extra texture and crunch.
Ingredient notes
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- Yellow peaches -ย Use fresh yellow peaches for the best flavour. Nectarines will also work in a pinch but you may need to cook them for slightly longer. Peel, core, and finely dice the peaches.
- Brown sugar
- Cornstarch - Cornstarch soaks up the juices as the peaches cook and turns them into a jammy consistency.
- Water - Adjust the amount of water you add to cook down the peaches as you see fit. If it looks too dry, add a bit more until the peaches are tender and jammy.
- All-purpose flour
- Ground cinnamon
- Unsalted butter - Weโll be using melted butter in the cookies and the crumble. Melt it in the microwave or on the stovetop and let it cool slightly so that itโs not scorching.
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Egg -ย Your egg should be at room temperature to prevent the butter from solidifying upon contact. Take it out of the fridge ahead of time or soak it in a bowl of warm water for 5 minutes before using.
- Vanilla extract
- Cream cheese -ย This should be softened to room temperature to prevent chunks of cold cream cheese in your frosting. Itโll be much easier to mix when itโs softened especially if youโre not using a hand mixer.
- Powdered sugar - You can adjust the amount of powdered sugar in your frosting to make it thinner if you prefer. If your frosting is too thick, ,add more powdered sugar.
How to make peach cobbler cookies
Make the peach compote
Cook:ย In a small pot, stir together diced peaches, brown sugar, cornstarch, and water. Cover and bring to a boil. Uncover and cook until the peaches are tender and the water has evaporated. Transfer to a small bowl to cool completely.
Make the cinnamon crumble
Prep:ย Preheat oven to 350ยฐF. Line a baking sheet with parchment paper and set aside.
Mix:ย In a small bowl, stir together flour, brown sugar, and cinnamon. Add melted butter and stir together until it forms a thick paste. Let it sit in the fridge for 10-15 minutes to cool and firm up.
Bake:ย Once cooled, use your hands to break up the crumble into small chunks and spread them out across your lined baking sheet. Bake for about 5 minutes. The crumble will melt together slightly but not to worry.
Crumble up:ย Let the crumble cool on the pan for about 10 minutes until it crisps up. Use your hands to break the crumble apart and back into "crumbs". Let them cool completely before transferring them to a small bowl. Set aside the lined baking sheet and keep the oven on to bake the cookies later.
Make the cookies
Dry mixture:ย In a small bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
Wet mixture:ย In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar. Whisk together until combined. Add the egg and vanilla extract and whisk until combined and smooth.
Combine dry and wet mixture:ย Add the flour mixture and fold together with a spatula until just combined.
Scoop cookie dough:ย Use a 4-tablespoon cookie scooper to scoop the cookie dough onto your lined baking sheet, leaving about 2" in between each cookie for spreading.
Bake:ย Bake for 11-12 minutes or until the edges are set and the cookies are puffy. Immediately after taking them out of the oven, use the back of a spoon to press the middle of the cookies down into a large indentation. Let the cookies cool completely before adding the toppings.
Make the cinnamon cream cheese frosting
Mix:ย In a small mixing bowl, add the cream cheese, powdered sugar, cinnamon, and vanilla extract. Use an electric hand mixer or a spatula to mix until it becomes smooth and creamy. Transfer the cream cheese frosting to a piping bag and cut the tip off.
Assemble the cookies
Peach topping:ย Add a spoonful of peach compote to the indentation on each cookie.
Top with frosting and crumble:ย Pipe a swirl of cream cheese frosting on top of the peach compote. Sprinkle a handful of crumble on top of each cookie to finish them off.
Storage
These peach cobbler cookies can be stored in an airtight container in the fridge for up to 3 days. Let them come back to room temperature before eating for the best cookie texture.
Leftovers can be frozen in an airtight container, freezer bag, or wrapped in plastic wrap for up to 1 month. Thaw in the fridge overnight or at room temperature for a few hours before eating.
More peach recipes to try
Recipe
Peach Cobbler Cookies
Equipment
- 1 electric hand mixer, optional
Ingredientsย ย
Peach Compote
- 3 yellow peaches, peeled, cored, and finely diced
- 50 g brown sugar
- 2 teaspoons cornstarch
Cinnamon Crumble
- 50 g all-purpose flour
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 55 g unsalted butter, melted
Cookies
- 200 g all-purpose flour
- 1 teaspoon ground cinnamon
- ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 115 g unsalted butter, melted
- 100 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
Cinnamon Cream Cheese Frosting
- 125 g cream cheese, softened to room temperature
- 75 g powdered sugar
- ยฝ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructionsย
Peach Compote
- Cook: In a small pot, stir together diced peaches, brown sugar, and cornstarch. Cook uncovered until the peaches are tender and any excess liquid has evaporated. If the mixture looks too dry or starts burning at any point, add a few spoonfuls of water and cover with a lid for a few minutes to cook the peaches without drying them out. Transfer to a small bowl to cool completely.
Cinnamon Crumble
- Prep: Preheat oven to 350ยฐF. Line a baking sheet with parchment paper and set aside.
- Mix: In a small bowl, stir together flour, brown sugar, and cinnamon. Add melted butter and stir together until it forms a thick paste. Let it sit in the fridge for 10-15 minutes to cool and firm up.
- Bake: Once cooled, use your hands to break up the crumble into small chunks and spread them out across your lined baking sheet. Bake for about 5 minutes. The crumble will melt together slightly but not to worry.
- Crumble up: Let the crumble cool on the pan for about 10 minutes until it crisps up. Use your hands to break the crumble apart and back into "crumbs". Let them cool completely before transferring them to a small bowl. Set aside the lined baking sheet and keep the oven on to bake the cookies later.
Cookies
- Dry mixture: In a small bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Wet mixture: In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar. Whisk together until combined. Add the egg and vanilla extract and whisk until combined and smooth.
- Combine dry and wet mixture: Add the flour mixture and fold together with a spatula until just combined.
- Scoop cookie dough: Use a 4-tablespoon cookie scooper to scoop the cookie dough onto your lined baking sheet, leaving about 2" in between each cookie for spreading.
- Bake: Bake for 11-12 minutes or until the edges are set and the cookies are puffy. Immediately after taking them out of the oven, use the back of a spoon to press the middle of the cookies down into a large indentation. Let the cookies cool completely before adding the toppings.
Cinnamon Cream Cheese Frosting
- Mix: In a small mixing bowl, add the cream cheese, powdered sugar, cinnamon, and vanilla extract. Use an electric hand mixer or a spatula to mix until it becomes smooth and creamy. Transfer the cream cheese frosting to a piping bag and cut the tip off.
Assemble the cookies
- Peach topping: Add a spoonful of peach compote in the indentation of each cookie.
- Top with frosting and crumble:ย Pipe a swirl of cream cheese frosting on top of the peach compote. Sprinkle a handful of crumble on top of each cookie to finish them off.
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