Peach Cobbler Cookies
Peach Cobbler Cookies are awesome! I made these a couple of weeks ago when I was trying to use up all the bushels of fresh peaches from our backyard peach trees. This simple sugar cookie recipe has peach-flavored Greek yogurt as well as peaches for flavor. Having a bite of Peach Cobbler Cookies is like eating peach cobbler in cookie form. It’s wonderful.
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I love peaches, so I was overjoyed when we purchased this home a few years ago and found out that it had six mature peach trees in the back forty. But since we are not peach farmers (and apparently the past several owners haven’t been either), the peach trees have been somewhat neglected.
We ran our sprinkler system out there this year, pruned quite a bit, and fertilized the trees this year, but that’s all we did. Next year we’re going to have to spray after the buds come out to eliminate worms and spotting. We may even wrap the trees in netting to protect the fruit. We’ll see how ambitious we are when the time comes around. We also have to thin out the buds and cut back some of the old limbs so the fruit doesn’t keep draping onto the ground because the limbs are so heavily laden with fruit.
I’m hoping for a better crop next year. It’s not that we didn’t have a high yield. But we did have 20-30% fall on the ground, some were picked at by birds and squirrels and a huge percentage had worms. 🙁 I want a crop of peaches that are tasty enough to eat right off the tree rather than only being able to use them up in baking recipes.
Plus, I’d like to give away a lot of peaches to friends and neighbors. So we have our work cut our for us. Even still, we were thrilled with the harvest we had. I think my fingers are going to be permanently stained from peach juice as I peeled and diced up so many bushels of peaches! 🙂
Back to Peach Cobbler Cookies–if you love Peach Cobbler, then you’re going to love this version of cookies as well. They are soft and flavorful and completely satisfying. I loved these cookies. I used a one-quarter cup ice cream scoop to measure out the cookies so mine turned out to be whoppers. If you shape your cookies smaller than that, you will get a greater yield than the 18 large cookies that I got. If you want a delicious snack for your kids that are not overly sweet, but just right, then give Peach Cobbler Cookies a try. You will be licking your fingers for every crumb.
Peach Cobbler Cookies are amazing.
Peach Cobbler Cookies contain both peaches and peach-flavored Greek yogurt for added flavor.
I loved the way Peach Cobbler Cookies turned out–soft and chewy.
Peach Cobbler Cookies are terrific for summer potlucks, backyard barbecues and family reunions.
Here’s what I did.
I used these ingredients to make Peach Cobbler Cookies.
Melt butter in bowl. Stir Greek yogurt so that it’s well mixed. Add yogurt, sugar, salt, baking soda and vanilla.
Mix with an electric mixer to combine.
Add UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods). Add finely diced peaches.
Stir ingredients with a wooden spoon to combine.
With a 1/4 cup ice cream scoop, scoop dough and place on greased cookie sheets.
Bake at 350 about 18-20 minutes. (I made whoppers, if you make smaller cookies they won’t take quite as long to bake).
If you enjoy Peach Cobbler, you’ll love these great cookies!
Look at all those peaches!
If you enjoy peaches, you’ll love these cookies.
Here’s what I did.
PEACH COBBLER COOKIES
(Recipe adapted from Amy’s Healthy Baking)
Peach Cobbler Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut and pare peaches
- 1 large cookie scoop
- 1 spatula
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup granulated sugar
- 10.6 oz. container Greek peach yogurt or Icelandic yogurt (two 5.3-oz. containers)
- 1 cup peaches peeled and finely diced
- 6 tbsp. unsalted butter melted
- 1 tbsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. sea salt or kosher salt
Instructions
- Melt butter.
- Stir Greek yogurt until well mixed and then add it to butter with sugar, vanilla, baking soda and salt and whisk until well combined.
- Add flour and peaches and stir with a wooden spoon to combine.
- Scoop out dough with a large cookie scoop and place on greased cookie sheets.
- Bake at 350° for about 18-20 minutes or until done.
Notes
Recipe adapted from Amy's Healthy Baking.
© Can’t Stay Out of the Kitchen
Nutrition
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup sugar
- 2 5.3-oz. containers [url href=”http://www.chobani.com/” target=”_blank” title=”chobani”]Chobani[/url] Greek peach yogurt
- 1 cup finely diced peaches
- 6 tbsp. butter, melted
- 1 tbsp. vanilla
- 1 tsp. baking soda
- ½ tsp. kosher salt
- Melt butter.
- Stir Greek yogurt until well mixed and then add it to butter with sugar, vanilla, baking soda and salt and whisk until well combined.
- Add flour and peaches and stir with a wooden spoon to combine.
- Scoop out dough with an ice cream scoop and place on greased cookie sheets.
- Bake at 350° for about 18-20 minutes or until done.
Peach Cobbler Cookies are great for any party or company gathering.
Every Bite of Peach Cobbler Cookies is filled with delightful, fresh peaches.
We loved Peach Cobbler Cookies and believe you will too!
You may also enjoy these delicious recipes!
Best Chocolate Chip Peach Cookies
Peach Cobbler Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut and pare peaches
- 1 large cookie scoop
- 1 spatula
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup granulated sugar
- 10.6 oz. container Greek peach yogurt or Icelandic yogurt (two 5.3-oz. containers)
- 1 cup peaches peeled and finely diced
- 6 tbsp. unsalted butter melted
- 1 tbsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. sea salt or kosher salt
Instructions
- Melt butter.
- Stir Greek yogurt until well mixed and then add it to butter with sugar, vanilla, baking soda and salt and whisk until well combined.
- Add flour and peaches and stir with a wooden spoon to combine.
- Scoop out dough with a large cookie scoop and place on greased cookie sheets.
- Bake at 350° for about 18-20 minutes or until done.
23 Comments
the best peach dessert recipes |roundup – Lolly Jane
January 20, 2022 at 12:40 pm
[…] Peach Cobbler Cookies |Can’t Stay out of the Kitchen […]
Alyssa
January 17, 2018 at 4:58 pm
Hi, can you add cornstarch to these cookies to give them that soft, pillowy texture? And does the dough need to be chilled before baking? Thanks!
Teresa
January 17, 2018 at 6:20 pm
Hi, Alyssa. I’ve never tried it with the cornstarch but that may work out well too. It will change the texture a little. I don’t usually chill the dough before baking. However, if you’re using canned peaches, you may need to pat them dry with paper towels really well before adding to the mixture. Otherwise, the dough may become too moist and then flatten out too much.
Teresa
September 3, 2017 at 12:58 pm
Great suggestion, Anita. Thanks for sharing.
Arin S
January 1, 2017 at 7:49 pm
I am going to make these tomorrow. Hoping they turn out.
Teresa
January 1, 2017 at 7:58 pm
Hi, Arin. I do to. Are you using fresh peaches? You may need to pat dry any frozen or canned peaches before using because they will have too much moisture. These were some of my favorite cookies. Hope you enjoy.
Nicole
June 5, 2016 at 6:11 pm
Hi….I made these today but my batter was extremely loose and not doughy at all. Any suggestions? I did use canned peaches versus fresh peaches. I cooked them anyway and they turned out flat and cake like but very delicious! I ended up using the remaining batter and made a cake!
Teresa
June 5, 2016 at 7:13 pm
Hi, Nicole. The canned peaches would have a lot of excess moisture on them unless you dry each slice well with paper towels. If you’re only option is to used canned peaches, next time add a little extra flour and see if that helps the cookies not run so much when baking. You can also chill the dough before rolling and re-chill before baking. That should do the trick.
Nicole
June 11, 2016 at 2:30 am
Thanks so much for the reply. I actually made these again last night with fresh peaches and added a little bit more flour and that did the trick! Turned out awesome!! Thanks again.
Teresa
June 11, 2016 at 7:39 am
So glad they turned out a little better for you this time, Nicole. They really are a tasty recipe.
Janice
April 16, 2016 at 9:00 am
I am making these to pair with peach sangria…how long will they stay good?
Teresa
April 16, 2016 at 9:18 am
Hi Janice. If you keep them tightly covered in a plastic container they should last several days. You may have to microwave them for a few seconds to get them soft again if it’s more than a few days. You can also freeze them and then pull them out about an hour or two to thaw before serving. Hope this helps.
Peach Dapple Cake – Can't Stay Out of the Kitchen
September 24, 2015 at 9:22 am
[…] I was going through recipes trying to figure out ways I could throw peaches in everything from cookies, to muffins, to cobblers, to cakes, and decided to model this one off of my Apple Dapple Cake […]
Sherrie
July 20, 2015 at 4:55 pm
Attempted to make these today. Batter tasted amazing and couldn’t wait to try them. My cookies however did not come out flat like the picture. Mine stayed in ball for and wasn’t near as good as the batter…..any idea why?
Teresa
July 20, 2015 at 7:12 pm
I’m sorry they didn’t turn out like you hoped for, Sherrie. The next time you can gently press the cookies down with your fingers before baking so they spread. That’s what I usually do if cookies don’t spread a little while baking (and they’re supposed to). I have also pressed them down while baking, but that’s usually better done with a fork so you don’t burn your fingers! I hope your next experience is better.
Becky Castle Miller
October 29, 2014 at 1:42 pm
I made them with canned peaches, and they were good. I am sure they’re even better with fresh.
Teresa
October 29, 2014 at 6:26 pm
I’m so glad you enjoyed them, Becky. They were certainly one of my favorites out of all of the peach desserts I made this summer (40!).
Becky Castle Miller
October 29, 2014 at 1:41 pm
These are delicious! Mine are cooling right now. I’ve already eaten two. I will try to leave some for breakfast.
I added some nutmeg, which is what my grandma always puts in her peach cobbler.
Teresa
October 29, 2014 at 6:27 pm
I like the addition of nutmeg. I bet these were scrumptious. I wish I had one right now! 🙂
Mary-Lynn
September 13, 2014 at 5:56 pm
Made these today with fresh peaches from the farmers’ market. Awesome. They ended up cakey, which I usually don’t like in cookies, but it worked really well for these. I think my next batch I’ll add a bit of cinnamon.
Teresa
September 13, 2014 at 7:58 pm
Mary-Lynn, I’m so glad you enjoyed the cookies. I thought they were great too. And I bet they would be great with cinnamon. Thanks for letting me know.
Carrie
September 4, 2014 at 8:30 pm
I made these last night with some extra peaches I had. Delicious! They took a long time to cook (and I made them smaller) but it was worth the wait! Both my husband and I really liked them.
Teresa
September 4, 2014 at 9:23 pm
Carrie, I’m so glad you enjoyed them. We thought they were delicious, too! Thanks for letting me know.