Peach season is officially here, and with it comes peach cobbler—this time transformed into irresistible peach cobbler cookies.
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Peach Cobbler… but make them cookies
With the harvest approaching and juicy peaches showing up at stands across the valley, I wanted to add more peach recipes to Baking with Blondie. We spent a weekend at a nearby orchard enjoying peach sundaes—graham cracker crumbles, peach ice cream, fresh peaches, and whipped cream—and on the way out I convinced Ryan to pick up a 10 lb box of peaches. He only needed a little persuading once I mentioned my peach pie.
With a bounty of peaches at home, I planned several recipes for the week. Earlier I went live on Instagram to demonstrate my peach pie—it’s a favorite—and now I’m sharing a cookie version of peach cobbler. I’ve made apple cobbler cookies before, and these peach cobbler cookies came together quickly. They may be my favorite fall cookie yet.
A note on texture: these cookies are softer than many traditional cookies because of the fresh fruit in the dough—similar in feel to the apple cobbler cookies. Expect them to be a little soft in the center when you pull them from the oven; they firm up as they rest on the pan and cool, giving you a tender, slightly gooey center with a golden exterior.
Ingredients to make peach cobbler cookies
Most of these ingredients are pantry staples, with a few items you might need to seek out for the most authentic flavor and texture.
- Peaches – Use very ripe, but not mushy, peaches. They should hold some shape in the dough while adding juiciness and softness.
- Old-fashioned oats – Dry, uncooked rolled oats work best for texture.
- Cinnamon chips – These add a warm, spicy sweetness. If you can’t find them, regular baking chips or finely chopped white chocolate with a pinch of cinnamon will work.
- Peach flavoring – Optional. A concentrated peach flavor can enhance the fruit notes, but the cookies still taste great without it.
The remaining ingredients are common:
- Butter
- Brown sugar
- Granulated sugar
- Vanilla
- Eggs
- Flour
- Salt
- Cornstarch
- Baking soda
Tips for making the best giant cookies
These cookies are forgiving, but a few tips will help you achieve the ideal toasted exterior and gooey center.
- Preheat your oven to 410°F on the traditional (not convection) setting. It may seem high, but it helps produce a toasted exterior and a soft, gooey center.
- No need to pre-mix dry ingredients—add them directly and mix until just combined.
- Use cold eggs and cold butter for better structure.
- Cream butter and sugars thoroughly before adding eggs and vanilla to ensure a light dough.
- Press add-ins slightly below the dough surface to prevent burning; reserve a few to press onto the tops for a prettier finish.
- Shape dough into baseball-sized balls for large, tall cookies. They should flatten slightly during baking; if they spread too much, your baking soda may be old.
- If you make smaller cookies, reduce the bake time and watch closely so the centers remain gooey while the edges turn golden.
- There’s no need to chill the dough—these bake straight from the bowl.
I’m excited for you to try these cookies. They capture the cozy flavors of fall—cinnamon, oats, and fresh peaches—wrapped up in a big soft cookie that’s perfect for sharing (or not!).
If you bake these, please tag me on Instagram @bakingwithblondie or use #bakingwithblondie so I can see your creations.
As always, happy baking!
xo,
Mandy
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Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- *1 teaspoon LorAnn peach flavoring, *optional
- 2 whole large eggs
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3 1/2 cups flour
- 1 cup old fashioned oats
- 1 cup cinnamon chips
- 1 cup chopped peaches, about 1 large peach
Instructions
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Prep two large aluminum cookie sheets with parchment paper and set aside.
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Preheat oven to 410°F (traditional, not convection).
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In a stand mixer fitted with a paddle attachment, whip the butter for 1 minute until light and fluffy. Add the sugars and cream for 3 minutes on high speed.
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Scrape down the bowl, then add vanilla, peach flavoring (if using), and eggs. Scrape the bowl again.
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Add cinnamon, cornstarch, baking soda, salt, and flour. Mix on the lowest speed or by hand until just combined—do not overmix.
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Reserve 1/8 cup of cinnamon chips and about a tablespoon of finely diced peaches. On the lowest speed, fold in the oats, remaining cinnamon chips, and the finely cubed peaches until just incorporated. Divide the dough into 8 baseball-sized balls and place 4 on each prepared sheet. Press reserved chips and peach pieces onto the tops.
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Bake for 9–10 minutes. The cookies should be slightly golden, puffed in the center, and gooey inside. Let them cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!