Peach Cobbler Cookies

These Peach Cobbler Cookies with vanilla icing are so good as a nice summer dessert or as a breakfast snack! Soft peachy cookies filled with oatmeal goodness and drizzled with a light sweet vanilla icing.

I first published this recipe in 2017. I’ve updated it here for you in 2022 with new pictures, information, and updates to the recipe itself.

I had a couple of readers say that they didn’t think the peach flavor was as pronounced as they would like. So, I tested the recipe adding a small amount of {affiliate link} peach flavoring. And they are delicious!

So, you can add the peach flavoring or leave it out as you see fit. Also, I’ve written up some tips of how to get the best peach flavor for these peach cookies.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Summer peaches

Peaches are probably my favorite summer fruit. Check out some more of my recipes for peaches.

Peach & Strawberry Fruit Salad, Summer salad, Grilled Peaches with Cointreau Caramel Sauce, Peach mojito, Peach sorbet, Peach Arugula Salad, and Peach frozen yogurt.

My favorite way to eat peaches

I think my favorite way to eat peaches is for breakfast. Chopped fresh ripe juicy peaches over cottage cheese with a light drizzle of honey. Oh, that’s pure breakfast heaven right there.

I’m always trying fun new ways to take advantage of the juicy summer peach!

Stone Fruit

Peaches are a stone fruit, and stone fruits are fruits with a big pit [or stone] in the middle, like a peach, plum, nectarine, or cherry.

There are two kinds of peaches – freestone and cling.

Freestone means that the pit easily detaches from the fruit, as opposed to cling, which means that the fruit clings to the pit.

When peaches are ripe, they’ll yield to gentle pressure.

White peaches vs. yellow peaches

White and yellow peaches are similar in flavor, I mean they are both peaches. But they do have their differences.

White peaches tend to be slightly sweeter with a delicate floral quality due to their low acidity and a bit softer than yellow peaches.

Because white peaches are softer than yellow peaches, they don’t hold up as well when baked.

Yellow peaches are more acidic and therefore have a more tart, intense flavor.

White and yellow peaches can generally be used interchangeably in recipes. And, based on what you have available to you, like maybe you have a peach tree, or the farmer’ market was just brimming with white peaches, you can use either in most recipes.

All that being said, I recommend yellow peaches for baking or cooking, and white peaches for eating raw.

How to tell if peaches are ripe

The best and easiest way to tell if peaches are ripe is to smell them.

Peaches have a beautiful strong fruity smell when they’re ripe.

Sniff the stem end, and a ripe peach will smell heavenly!

Keep your peaches at room temperature on the counter if they aren’t ripe, and once they ripen, pop them in the fridge for a day or two.

How do you peel a peach?

Peaches can be blanched or simply peeled with a peeler.

Since you’re only using ½ cup of peaches for this cookie recipe, I recommend peeling with a peeler. Or, sometimes you can even pull the peel off with your fingers.

To blanch peel the peaches, cut a small “X” in the bottom of each peach. Gently drop each peach into a pot of boiling water for 60 seconds, remove the peach from the boiling water with a slotted spoon, and place them into a bowl of ice water for a minute. The peels should slide right off.

Baking Powder notes

I prefer to bake with aluminum free baking powder!

If you can find it, do yourself a favor and get the aluminum free stuff. At first I didn’t think there was a difference between regular and aluminum free, but, I can totally taste the difference; the aluminum free baking powder tastes so much better to me!

Here’s my Affiliate link for Amazon so you can see some options for aluminum free baking powder.

How to make Peach Cobbler Cookies?

These easy fresh peach cookies are a delicious twist on a Southern dessert. Be sure to scroll down or use the “jump to recipe button” at the top of the page to get to the printable recipe card for full ingredient amounts and instructions.

In a medium bowl, stir dry ingredients together: oats, flour, baking powder, and salt. Set aside.

In a separate bowl, beat softened butter and brown sugar together until creamy. Mix in egg, vanilla, and peach flavor.

Stir in dry ingredients until just incorporated, and then fold in chopped peaches.

Drop spoonfuls of the dough, about the size of walnuts onto the lined baking sheet. I love using a cookie dough scoop so that all the cookies are the same size and shape.

Bake for 13-15 minutes, or until lightly browned.

Remove from oven, and let cool about 15 minutes on the tray before transferring to wire rack to cool completely.

To prepare icing: Combine all icing ingredients, adding cream or milk to achieve desired consistency. Drizzle or spread icing over warm cookies.

Cream will make a thicker whiter icing than milk. You may need more cream to get a thin drizzle. Icing can also be melted in the microwave in a microwave safe bowl. Heat in 10 second increments, stirring after each time.

You could also top these cupcakes with Lemon Cream Cheese Frosting.

Cookies can be stored in an airtight container at room temperature, or for longer periods of time in the refrigerator.

Peach cookies also make fantastic ice cream sandwiches. Just put some vanilla ice cream between two cookies for a delicious summer treat!

Can I Use fresh, frozen, or canned peaches?

If you love peach cobbler, you’ll go crazy for these delicious peach cookies! And, to make them even more year-round, you can use fresh, frozen, or canned peaches in this recipe.

I do find that the flavor or fresh peaches is better than frozen or canned. Using fresh, ripe peaches in this recipe will yield the best possible flavor.

Also, canned peaches are typically softer than fresh or frozen peaches.

If you’re using frozen peaches, let them thaw, and remove any excess liquid from the thawed peaches.

Drain canned peaches really well and pat them dry with paper towels before using them.

Can I freeze these cookies?

You can definitely freeze these cookies for later. They are best frozen without the icing, and then ice them once they have defrosted.

You can also freeze them as balls of dough before baking.

Add your favorite spices and nuts

Feel free to change up the flavors of this easy cookie recipe by adding fall spices like cinnamon, ginger, or allspice. You can also add a splash of ¼ teaspoon almond extract.

Add nuts like pecans, walnuts, or slivered almonds to the cookie dough if you want a nice crunch.

Looking for more great cookie exchange ideas?

Check out these recipes for No bake peanut butter bars, Lemon sugar cookies, Rum balls, lime meltaways, and all my cookie recipes.

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 Peach Cobbler Cookies with Vanilla Icing Recipe