Homemade Crumbl Peach Cobbler Cookies

Growing up, I never thought cookies could taste exactly like one of my favorite desserts. My mom would make peach cobbler every summer when the fruits were perfectly ripe, and that warm, sweet smell would fill our whole kitchen. I’d watch her add the butter, brown sugar, and fresh peaches, thinking nothing could ever compare to that classic dessert.

But then I discovered these Crumbl peach cobbler cookies, and let me tell you – they’re like having that familiar comfort of cobbler in cookie form. They’ve got all those same cozy flavors I remember from childhood, but they’re so much easier to make and share with friends. Plus, you don’t have to wait for peach season to enjoy them!

What Kind of Peaches Should I Use?

For these cookies, fresh peaches are your best bet when they’re in season – typically from June through September. Look for freestone peaches (the kind where the pit comes out easily) that are firm but give slightly when pressed, and have a sweet peachy smell at the stem. If fresh peaches aren’t available, you can use frozen peaches that have been thawed and drained well. Just avoid canned peaches for this recipe, as they’re too soft and wet to achieve the right texture in your cookie filling. When picking fresh peaches, choose ones that are free from bruises and have a golden-yellow background color rather than purely green.

Options for Substitutions

Here are some helpful substitutions you can try with these peach cobbler cookies:

• Fresh peaches: When peaches aren’t in season, you can use canned peaches (drained well) or frozen peaches (thawed and drained). If using canned peaches, reduce the water and sugar in the filling since they’re already sweetened.
• Old-fashioned oats: Quick oats can work in a pinch, but they’ll give you a slightly different texture. Don’t use instant oats as they’ll become too mushy.
• Cornflour: You can replace cornflour (cornstarch) with an equal amount of arrowroot powder, or use 2 tablespoons of all-purpose flour instead.
• Cream cheese: For the frosting, mascarpone cheese makes a good substitute, or you could use Greek yogurt cream cheese for a lighter option. Just note that Greek yogurt might make the frosting slightly less firm.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses for each cup of brown sugar needed. White sugar alone will work too, but you’ll miss some of that caramel-like flavor.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even a splash of maple syrup can work here. Each will give a slightly different but still tasty flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making these peach cobbler cookies is getting the right texture – using butter that’s too soft or melted will make your cookies spread too thin, so stick to room temperature butter and avoid microwaving it. The peach filling can make or break these cookies, so be sure to cook it until it’s thick enough to hold its shape (it should coat the back of a spoon) and let it cool completely before assembling the cookies, otherwise you’ll end up with a messy situation. When making the streusel topping, many bakers overwork the butter into the dry ingredients – instead, use cold butter and work it in until you have pea-sized chunks for that perfect crumbly texture. For the cream cheese frosting, make sure both the cream cheese and butter are at the same temperature (softened but not melted) to prevent lumps, and always taste-test before adding all the powdered sugar since sweetness preferences can vary.

What to Serve With Peach Cobbler Cookies?

These sweet and fruity cookies pair perfectly with a cold glass of milk or a warm cup of vanilla chai tea. Since they’re already packed with peachy goodness and warm spices, try serving them alongside a scoop of vanilla ice cream – the cool, creamy texture makes a great contrast to the cookie’s crispy streusel topping. For a cozy afternoon treat, I like to plate these cookies with some fresh peach slices on the side when they’re in season, or even add a small drizzle of caramel sauce for extra indulgence. If you’re putting together a dessert platter, these cookies work really well next to other fall-inspired treats like snickerdoodles or oatmeal cookies.

Storage Instructions

Keep Fresh: These peach cobbler cookies stay nice and soft when kept in an airtight container at room temperature for up to 3 days. Place a piece of bread in the container with them to help maintain their moisture – it’s an old baker’s trick that really works!

Refrigerate: Because of the cream cheese frosting, you might want to pop these in the fridge if you’re planning to keep them longer than a day. They’ll stay good for up to 5 days in an airtight container in the refrigerator. Just remember to let them come to room temperature for about 15 minutes before eating for the best texture.

Freeze: Want to save some for later? These cookies freeze really well for up to 2 months! I recommend freezing them unfrosted in a freezer-safe container with parchment paper between layers. When you’re ready to enjoy them, thaw them overnight in the fridge and add fresh frosting before serving.

Preparation Time	30-45 minutes
Cooking Time	40-50 minutes
Total Time	70-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 40-50 g
• Fat: 250-270 g
• Carbohydrates: 500-550 g

Ingredients

• 3/4 cup room temperature unsalted butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg at room temperature
• 1 1/2 cups regular flour
• 1 tablespoon cornflour
• 1 1/2 cups old-fashioned oats
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt
• 5 medium to large peaches
• 1/2 cup brown sugar
• 3 tablespoons water
• 1/4 teaspoon cinnamon
• A pinch of salt
• 3 tablespoons cornstarch
• 1/3 cup cold water
• Juice from one small lemon
• 1/4 cup light brown sugar
• 2/3 cup plain flour
• 1 teaspoon cinnamon
• A touch of salt
• 4 tablespoons cold cubed unsalted butter
• 4 ounces softened cream cheese
• 1/2 cup softened unsalted butter
• 1/4 teaspoon vanilla essence
• 2 cups powdered sugar
• 1 teaspoon cinnamon
• A sprinkle of salt

Step 1: Prepare the Cookie Dough

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to cream together room temperature butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Scrape down the sides and bottom of the bowl with a rubber spatula.

Add the room temperature egg to the mixture and beat on medium-low speed for 30 seconds until fully incorporated and smooth.

In a separate bowl, whisk together all-purpose flour, cornstarch, rolled oats, cinnamon, nutmeg, baking powder, and salt.

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 of the bowl to ensure the mixture is evenly combined.

Step 2: Shape and Bake the Cookies

Use a 3-tablespoon-sized cookie scoop to portion out the dough.

Press two scoops of dough together to form larger cookies, making about seven large cookies.

Roll them into balls in the palm of your hand and place 3-4 dough balls on the prepared baking sheet, spacing them about 3 inches apart.

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.

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 1/2 inch thick.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Peach Filling

Peel, core, and dice the peaches into small ½-inch cubes, ensuring the skins are removed.

You can also use frozen peaches.

Add the diced peaches to a medium saucepan over medium heat along with water, brown sugar, cinnamon, and salt.

Cook the mixture until the peaches are soft and tender.

In a small bowl, combine the cornstarch with cold water and whisk to create a slurry.

Pour the slurry into the hot peach mixture and cook for 3-4 minutes until the filling thickens and turns clear.

Remove the mixture from heat and stir in the lemon juice.

Mix well to combine.

Step 4: Create the Cinnamon Streusel

Preheat your oven to 400°F (205°C).

Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix brown sugar, flour, butter, cinnamon, and salt by hand with a wooden spoon until the mixture resembles clumps of sand.

Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through.

The crumble should be golden brown.

Let it cool completely, then crumble the mixture into smaller pieces if needed.

Step 5: Prepare the Cream Cheese Frosting

In the bowl of an electric mixer, combine butter and cream cheese.

Cream on medium speed for about two minutes.

Scrape down the sides and bottom of the bowl and beat again for another 2 minutes.

With the mixer on low speed, add powdered sugar, followed by 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.

Step 6: Assemble the Cookies

Once the cookies are ready to be assembled, place the cinnamon cream cheese frosting in a piping bag or a zip lock bag with a medium-sized cut hole.

Set aside.

Take a cookie and place 1-2 tablespoon sizes of peach filling on top, spreading it evenly across the cookie.

Use the piping bag to frost a swirl of cream cheese frosting on top of the peach filling.

Sprinkle the cinnamon streusel on top and serve your delicious cookies!