These easy peach cobbler cookies are so soft and delicious! The cookies are packed with fresh, juicy peaches and then topped with a classic vanilla drizzle.
I've been thinking about making these cookies a reality for a while now. After all, I do love a good homemade peach cobbler and peach upside down cake. So why not try to replicate those amazing flavors, but in extra soft cookie form?
These drop cookies are super easy to make and such a great way to use up any fresh peaches. I personally love a good soft cookie, so that's the texture I went for here. These are like melt-in-your-mouth status.
The vanilla glaze is even easier than the cookies. I'm talking 3-ingredients easy. But you can also skip it if you are short on time or would rather enjoy these cookies plain. I promise they will be Just As Tasty!
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Why You'll Love These Cookies
- Trust me when I tell you, that texture is everything. These cookies are honestly melt-in-your-mouth soft.
- The fresh peaches pair perfectly with the vanilla glaze on top. It's just like having a bowl of peach cobbler topped with vanilla ice cream.
- These couldn't be any easier and will take you no time at all. They do require some chilling in the refrigerator (although they will still spread slightly).
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you use a different blend, make sure it contains xanthan gum. And, because this is a cup for cup flour, you should be able to substitute AP flour if you are not gluten free.
- Brown sugar: I like to use light brown sugar in this recipe and I really do think it makes a difference here, but dark brown can be used in a pinch.
- Egg replacer: Be sure to follow the instructions to prepare the egg replacer. If you are not looking to make eggless cookies, feel free to use 1 egg instead.
- Peaches: I typically use 2 small peaches for this recipe. I have not tested it with frozen peaches, but it should work as long as you do not thaw them beforehand.
- Half and half: If you do not have half and half, you can use heavy cream or whole milk instead.
Step-by-Step Instructions
STEP ONE: Combine the dry ingredients in a bowl and whisk it all together.
STEP TWO: Cream the butter with both sugars. Make sure it's nice and smooth!
STEP THREE: Add in the egg replacer and vanilla extract.
STEP FOUR: After that, add the dry ingredients into the wet ingredients and mix until a soft cookie dough forms.
STEP FIVE: Fold in the chopped up peaches (make sure they're peeled!) and pop the dough in the refrigerator to chill for at least 1 hour.
STEP SIX: Once the dough has chilled, scoop out tablespoonfuls and arrange onto a couple of lined baking sheets. Bake on 350ºF for around 11 minutes.
The glaze is even easier. Add half and half and vanilla extract to powdered sugar and stir well. If you need to thin the glaze out a little more, add more half and half (one tablespoon at a time).
Expert Tips
- My number one baking tip is always to weigh the flour using a kitchen scale. This is going to be the best way to ensure accuracy and avoid inadvertently adding too much flour. We'll need 222 grams of flour for this recipe.
- I typically use two small yellow peaches in this recipe. Make sure to rinse, peel, and chop into little pieces. You don't want large chunks in your cookies.
- The chill time is so important! Depending on how juicy the peaches are, the cookie dough will have quite a bit of moisture so we want to chill the dough to avoid spreading. However, the cookies will still spread a bit while baking.
- You may need to use your hands to press the tablespoonfuls of dough together before placing on your lined baking sheets.
- If you do see that the cookies have spread or gotten a bit misshapen after baking, don't worry! You can easily make them into perfect rounds. While the cookies are still warm, right after taking them out of the oven, run the glass or cookie cutter around each one gently to reinforce the shape.
- Make sure the cookies have cooled completely before drizzling the glaze.
Frequently Asked Questions
To make these cookies dairy free, you would need to substitute your favorite non-dairy butter. You would also need to thin out the glaze with non-dairy milk.
You can store these cookies in an airtight container at room temperature for 2-3 days, after that I recommend moving to the refrigerator.
Did you try my peach cobbler cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Easy Peach Cobbler Cookies
Ingredients
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- 1 cup fresh peaches peeled and diced
Vanilla glaze
- ½ cup (60g) powdered sugar
- 1 tablespoon half and half
- ¼ teaspoon vanilla extract
Instructions
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.1 ½ cups (222g) gluten free flour blend, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla extract and mix to combine.½ cup (113g) unsalted butter, ⅔ cup (133g) granulated sugar, ¼ cup (50g) light brown sugar, 1 tablespoon Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
- Add the dry ingredients and mix on low speed until dough comes together. Fold in the peaches. Cover and chill in the refrigerator for at least 1 hour.1 cup fresh peaches
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough, measuring about one tablespoon for each cookie, and arrange on the baking sheet 1-2 inches apart. Bake for 11-12 minutes, or until edges start to brown slightly. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Cool completely before drizzling the glaze.
Vanilla glaze
- In a small bowl, mix the powdered sugar, half and half, and vanilla together until glaze reaches a drizzling consistency. If needed, add more half and half, one tablespoon at a time.½ cup (60g) powdered sugar, 1 tablespoon half and half, ¼ teaspoon vanilla extract
Notes
-
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
-
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- If you don't have half and half, you can make your own by mixing equal parts heavy cream and milk. Otherwise, using heavy cream only should work, too.
Mary Beth Bailey says
These cookies are really delicious. I did not have fresh peaches so I used diced canned with a bit of the juice. Also, I added just a bit of cinnamon to the dough.
😊
Taleen Benson says
Thanks so much Mary Beth, I'm so glad you enjoyed them! Love the idea of adding cinnamon.