Copycat Crumbl Peach Cobbler Cookies Recipe

​Peach Cobbler Cookies –  Soft and chewy oatmeal cookie topped with fresh peaches, a cinnamon cream cheese buttercream, and a buttery streusel topping. 

There’s nothing quite like the taste of a fresh peach cobbler, and these Crumbl Peach Cobbler Cookies perfectly capture that delightful flavor. These cookies combine the warm spices of cinnamon and nutmeg with a rich, buttery oatmeal base, topped with a sweet peach filling, creamy cinnamon frosting, and a crunchy streusel. They’re like a bite of summer in every cookie!

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Why I Love This Recipe!

There are many reasons to love this easy recipe, so I have made a list of why you will love this recipe as much as I do!

• Best Combo’s: Combines the best flavors of oatmeal cookies, juicy peaches, and cinnamon.
• Rich Flavor: The buttery oatmeal cookie base adds a rich, hearty flavor.
• Juicy: The sweet, juicy peach filling is irresistible.
• Creamy Finish: The cinnamon cream cheese frosting provides a smooth and perfectly balance of sweetness
• Crunchy Topping: A sprinkle of cinnamon streusel adds a perfect crunchy texture.
• Perfect Texture: This cookie has a soft soft base and it’s complimented by a crunch streusel topping!

Pantry Staples – Peach Cobbler Cookies 

Here are a few pantry items you will ned to make Copycat Peach Cobbler Cookies but for a list of full ingredients, be sure to check out the recipe card below! 

• Brown sugar – You can use dark or light!
• All-purpose flour – I suggest to spoon and level it so you can get a more accurate measurement!
• Cornstarch – I hate to say this, this is a must! This makes your cookie stay soft for days! 
• Rolled oats – I have tried this with quick oats and it doesn’t as well! 
• Ground cinnamon – You should always have this because cinnamon might be the best seasoning ever.
• Nutmeg – You will use just a pinch of nutmeg! 
• Eggs – I prefer to use large eggs over medium! Extra large also work great! 
• Powdered sugar – In 2024 we aren’t sifting unless we need to, and we don’t need to in this recipe! 
• Vanilla extract – I have been baking a lot lately and I love this cheaper (it’s not a pure extract but the flavoring is unreal) 

Step By Step – Oatmeal Cookies

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together ¾ cup room temperature unsalted butter, ½ cup packed light brown sugar, and ½ cup granulated white sugar until light and fluffy, about 2-3 minutes.
3. Add Egg: Scrape down the sides and bottom of the bowl. Add 1 room temperature egg and beat on medium-low speed for 30 seconds until fully incorporated and smooth.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon cornstarch, 1 ½ cups rolled oats, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt.
5. Mix Together: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape down the sides and bottom to ensure even mixing.
6. Form Cookies: Use a 3-tablespoon-sized cookie scoop to portion out the dough. Push two scoops of dough together to form larger cookies, making seven large cookies. Roll them into balls of dough in the palm of your hand.
7. Bake: Place 3-4 cookie dough balls on the prepared baking sheet, spacing them about 3 inches apart. Bake for 14-15 minutes until the edges are golden brown but the centers are still slightly soft. Press cookies down to about ½ inch thick while warm. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step By Step – Peach Filling

1. Prepare Peaches: Peel, core, and dice 5 medium to large peaches into small ½-inch cubes. Alternatively, use frozen peaches for longer periods of time.
2. Cook Filling: Add diced peaches to a medium saucepan over medium heat with 3 tablespoons water, ½ cup brown sugar, ¼ teaspoon ground cinnamon, and a dash of table salt. Cook until peaches are soft and tender.
3. Thicken Filling: In a small bowl, combine 3 tablespoons cornstarch with ⅓ cup cold water to make a cornstarch slurry. Pour the slurry into the hot peach mixture and cook for 3-4 minutes until thickened. Remove from heat and stir in the juice of 1 small lemon.

Step By Step – Cinnamon Streusel

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Mix Streusel: In a medium bowl, mix ¼ cup light brown sugar, ⅔ cup all-purpose flour, 1 teaspoon ground cinnamon, and a pinch of salt. Add 4 tablespoons cold, cubed unsalted butter and mix by hand until the mixture resembles clumps of sand.
3. Bake Streusel: Spread the streusel mixture over the parchment-lined baking sheet and bake for 8-10 minutes, stirring halfway through. Let cool completely and crumble into smaller pieces if necessary.
4. Use Cold Butter: Keeps the streusel crumbly. Cut into small cubes and keep refrigerated until use.
5. Mix by Hand: Better control over texture. Use fingers or a pastry cutter until mixture resembles coarse crumbs.
6. Balance Ingredients: Stick to recipe measurements. Adjust slightly if too dry (add butter) or too wet (add flour).
7. Bake Until Golden Brown: Ensures crispness and flavor. Bake at 400°F (200°C) for 8-10 minutes, stirring halfway.
8. Cool Completely Before Using: Helps streusel set and become crumbly. Cool on baking sheet, then break up large clumps.

For the Cinnamon Cream Cheese Frosting

1. Cream Butter and Cream Cheese: In the bowl of an electric mixer, combine 4 ounces softened cream cheese and ½ cup softened unsalted butter. Cream on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl and beat for 2 more minutes.
2. Add Sugar and Spices: With the mixer on low speed, add 2 cups powdered sugar, ¼ teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Beat on low until mixed, then turn to medium-high speed and beat for 2-3 minutes.

Assembly – Peach Cobbler Cookies 

1. Prepare Frosting Bag: Place the cinnamon cream cheese frosting in a piping bag or a ziplock bag with a medium-sized hole cut in the corner.
2. Top Cookies with Filling: Take a cooled cookie and spread 1-2 tablespoons of peach filling on top.
3. Frost and Finish: Pipe a swirl of cinnamon cream cheese frosting over the peach filling and sprinkle with the cinnamon streusel.

Now it’s time to serve and eat your Crumbl Peach Cobbler Cookies! These cookies are perfect for any summer gathering or just a sweet treat to enjoy at home.

Expert Baking Tips

Need some help making your peach cobbler cookie recipe? Good news for you, I have all the tips and trips when it comes to making this recipe! 

• Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for better mixing and smoother batter.
• Proper Measuring: Use a kitchen scale for accurate measurements. When measuring flour, use the spoon-and-level method to avoid overpacking.
• Fresh Ingredients: Use fresh peaches for the best flavor. If out of season, frozen peaches can be a great alternative.
• Uniform Size: Use a cookie scoop for even-sized cookies, ensuring they bake evenly.
• Pressing the Cookies: Gently press the cookies after baking to create a flat surface for the toppings.

What I Have In My Kitchen

• Stand Mixer: Perfect for creaming butter and sugar.
• Piping Bags: For easy and neat frosting application.
• Silicone Baking Mat: Ensures even baking and easy cookie removal.
• Mixing Bowls: You’ll need a variety of sizes for mixing the dough, filling, and frosting.
• Stand Mixer or Hand Mixer: For creaming the butter and sugars and making the frosting.
• Cookie Scoop: A 3-tablespoon-sized scoop for large cookies.
• Parchment Paper or Silicone Baking Mats: To line your baking sheets.
• Baking Sheets: At least two, to accommodate the batch of cookies.
• Spatula: For scraping down the sides of bowls and folding ingredients.
• Saucepan: For cooking the peach filling.
• Whisk: To combine dry ingredients and make the cornstarch slurry.

Frequently Asked Questions – peach cobbler cookies

Can I use canned peaches?
Yes, you can use canned peaches, but fresh or frozen peaches will give you the best flavor and texture.

How do I store these cookies?
Store the cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.

Can I make the cookies smaller?
Yes, you can make smaller cookies by using a smaller cookie scoop and adjusting the baking time accordingly.

Can I use canned peaches instead of fresh or frozen?
Yes, you can use canned peaches if fresh or frozen peaches are not available. Drain them well and cut into small cubes before using.

How do I know when the cookies are done baking?
The edges of the cookies should be golden brown, and the centers should still be slightly soft. The cookies will continue to set as they cool.

Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 48 hours. Let it come to room temperature before baking.

How can I make sure the frosting isn’t too runny?
Ensure the cream cheese and butter are at room temperature but not too warm. Beat the frosting until it’s light and fluffy, and add powdered sugar gradually until you reach the desired consistency.

Storing and Freezing

Keep these peach cobbler cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing – Peach Cobbler Cookies

Freeze unfrosted cookies and peach filling separately for up to 3 months. Thaw before assembling and serving. You can also freeze with the frosting on top, when you are ready to serve pull out of the fride 4-6 hours before serving. 

I hope you enjoy making and eating these Crumbl Peach Cobbler Cookies as much as I did. Don’t forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there!

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Recipe

Peach Cobbler Cookies

Molly Murphy

Soft and chewy oatmeal cookie topped with fresh peaches, a cinnamon cream cheese buttercream, and a buttery streusel topping.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 7 Cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE OATMEAL COOKIES

• ¾ cup unsalted butter room temperature
• ½ cup brown sugar packed
• ½ cup granulated sugar
• 1 egg room temperature
• 1 ½ cup all-purpose flour
• 1 tablespoon cornstarch
• 1 ½ cups rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt

FOR THE FILLING

• 5 medium to large peaches
• ½ cup brown sugar
• 3 tablespoons water
• ¼ teaspoon cinnamon
• dash of table salt
• 3 tablespoons cornstarch
• ⅓ cup cold water
• Squeeze of 1 small lemon

FOR THE CINNAMON STREUSEL

• ¼ cup light brown sugar
• ⅔ cup all-purpose flour
• 1 teaspoon ground cinnamon
• A pinch of salt
• 4 tablespoons unsalted butter cold and cubed

FOR THE CINNAMON CREAM CHEESE FROSTING

• 4 ounces cream cheese softened
• ½ cup unsalted butter softened
• ¼ teaspoon vanilla extract
• 2 cups powder sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions

 

FOR THE COOKIES

• 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, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the 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 butter and sugar mixture. Beat on medium-low speed for 30 seconds until fully incorporated and the mixture is smooth.
• In a separate bowl, whisk together the 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 to ensure the mixture is evenly combined.
• Use a 3-tablespoon-sized cookie scoop to portion out the dough. Push two scoops of dough together to form larger cookies. This will make seven large cookies. In the palm of your hand, roll them into balls.
• 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 ½ inch thick.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

FOR 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. Add water, brown sugar, cinnamon, and salt,
• Cook the mixture until the peaches until the are soft and tender. Fresh peaches will take the longer to cook.
• 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 the heat and stir in the lemon juice. Mix well to combine.

FOR THE CRUMBLE TOPPING

• Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, the brown sugar, flour, butter, cinnamon and salt. Mix 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 and then crumble the mixture into smaller pieces if the pieces are too big.
• FOR THE CREAM CHEESE FROSTING
• In the bowl of an electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
• With the mixer on low speed, add the powdered sugar, followed by the 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.

ASSEMBLY

• Once the cookies are ready to be assembled.
• Start with placing the cinnamon cream cheese frosting in a piping bag or a zip lock bag cutting a medium size hole. Set aside.
• Take a cookie and place 1-2 tablespoon size of the peach filling on top of the cookie. Evenly spread it across the top.
• With the piping bag, frost a swirl right on top of the filling.
• Sprinkle the cinnamon streusel on top and serve!

Keyword peach, cobbler, crumbl, copycat

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