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Peach Cobbler Cookies

Peach cobbler cookies are thick bakery-style cookies with a peach filling pocket and a cinnamon sugar crust. The edges bake golden and crisp while the center stays soft and jammy with a peach surprise inside.
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Prep Time 25 minutes
Cook Time 14 minutes
Chill 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened (about 1-1/2 sticks)
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Peach filling
  • 1.5 cup fresh peaches peeled and finely diced
  • 2 tbsp brown sugar for filling
  • 0.5 tsp cinnamon for filling
  • 1 tsp cornstarch for filling
Cinnamon sugar coating
  • 3 tbsp sugar for coating (use granulated or caster)
  • 1 tsp cinnamon for coating

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make peach filling
  1. Cook diced fresh peaches with brown sugar, cinnamon, and cornstarch over medium heat for 5 minutes, stirring, until thickened.
  2. Spread the thickened peach filling on a plate and cool completely before assembling the cookies.
Mix cookie dough
  1. Beat softened unsalted butter with brown sugar and granulated sugar until fluffy.
  2. Beat in eggs and vanilla extract until smooth.
  3. Mix in all-purpose flour, baking soda, cinnamon, nutmeg, and salt just until a soft dough forms.
Chill
  1. Refrigerate the dough for 30 minutes to firm it up for stuffing.
Shape and fill
  1. Scoop about 2-tablespoon balls of dough, flatten slightly, and place 1 teaspoon peach filling in the center.
  2. Fold dough over the filling and roll into a ball so the peach pocket is sealed.
  3. Roll each ball in cinnamon sugar coating and set on a parchment-lined sheet pan.
Bake
  1. Bake at 375°F for 12 to 14 minutes until the edges are set and the tops are golden.
  2. Cool the cookies on the pan for 5 minutes before transferring to a rack or serving.

Notes

For the best jammy peach center, let the filling cool completely so it doesn’t melt the dough when stuffed. Store airtight in the refrigerator up to 4 days; freeze unbaked stuffed balls up to 2 months and bake from frozen at 375°F for about 16–18 minutes. For a lower-sugar swap, replace half the brown sugar in the dough with a 1:1 baking sweetener and keep the filling sugars as written.