Our peach cobbler brown butter snickerdoodles are everything you love about a classic peach cobbler added to a soft, buttery cookie. These snickerdoodles are rolled in a sweet cinnamon sugar coating, topped with a homemade peach filling and a sweet crumb topping, and finished with a drizzle of vanilla glaze. These cookies are the perfect summer dessert everyone will enjoy.
If you love peach desserts as much as we do, you’re going to want to add these cookies to your baking list immediately. They’re perfect for potlucks, summer parties, and family gatherings, and they’re chock-full of summer flavor.
For more peach-filled treats, be sure to check out our peach cobbler cupcakes with brown butter frosting, peach pretzel salad, and a refreshing strawberry peach smoothie.
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Why You’ll Love This Recipe
- Soft, chewy snickerdoodle cookie base
- Homemade peach cobbler topping
- Sweet cinnamon sugar coating
- Buttery crumb topping
- Easy vanilla glaze
- Perfect for summer baking
- Great for parties and holidays
- Freezer-friendly
Key Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amount.
- Fresh Peaches: They bring the sweet, juicy flavor that makes these cookies taste just like peach cobbler.
- Butter: A key ingredient in both the cookie dough and crumb topping. It adds rich flavor and helps create a soft cookie with a buttery, bakery-style texture.
- Cinnamon: Gives the cookies that classic cobbler flavor and adds warmth to both the peach filling and the topping.
- Vanilla Extract: Enhances the sweetness and brings all the flavors together in the cookies and glaze.
- Crumb Topping: One of the signature elements of peach cobbler. It adds a buttery, sweet crunch that contrasts with the soft cookie and juicy peaches.
- Vanilla Glaze: The finishing touch that adds a little extra sweetness and gives the cookies that homemade bakery look.
Variations
- Add Nuts: Mix chopped pecans into the crumb topping for extra crunch.
- Swap the Fruit: Use your favorite berries, apples, pears, or other fruit for the topping.
- Extra Sweet: Add a second drizzle of glaze after the first layer sets.
How to Make Peach Cobbler Brown Butter Snickerdoodles
Step 1: Cook the butter over medium heat until it becomes a deep amber color and has a nutty aroma. Set aside to cool.
Step 2: Beat the butter and sugars until creamy. Then, mix in the remaining wet ingredients. Whisk the dry ingredients and mix them into the wet ingredients. Cover and chill.
Step 3: Cook the peach topping ingredients until thickened. Cool completely.
Step 4: Mix the crumb topping until it resembles coarse crumbs.
Step 5: Mix the cinnamon and sugar in a bowl. Then, whisk the glaze ingredients and set aside.
Step 6: Use a 2-inch cookie to scoop out the dough and roll it into balls. Roll in the cinnamon sugar and place on a prepared baking sheet.
Step 7: Press a small indent into the tops of the cookies. Then, add the peach filling and top with crumb topping.
Step 8: Bake until the edges are lightly golden. Cool for a few minutes on the baking sheet and transfer to a wire rack to cool completely. Drizzle with glaze and enjoy!
Expert Tips
- Remove the butter from the heat as soon as it becomes a deep amber color and smells nutty. You don’t want to burn it!
- Cool the butter completely before mixing it with your other dough ingredients. Chilling helps prevent the cookies from spreading too much while baking.
- Fresh peaches provide the best flavor and texture, especially during peach season.
- Cool the filling completely. A warm filling can cause the cookies to spread excessively, affecting the final texture.
Peach Cobbler Brown Butter Snickerdoodles FAQs
Peach Cobbler Brown Butter Snickerdoodles are soft, chewy cinnamon-sugar cookies topped with homemade peach cobbler filling, a buttery crumb topping, and a sweet vanilla glaze. They combine the flavors of classic peach cobbler with the texture of a bakery-style snickerdoodle cookie.
Chilling cookie dough helps prevent the cookies from spreading too much while baking and creates a thicker, chewier cookie texture.
Canned and frozen peaches work well in this recipe. Be sure to drain the canned peaches thoroughly before cooking the filling to prevent excess moisture. Frozen peaches can be cooked from frozen or thawed beforehand.
Absolutely. The cookie dough can be prepared up to 48 hours in advance and stored covered in the refrigerator until you’re ready to bake.
Most cookie doughs can be frozen. Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Store the cookies in an airtight container in the refrigerator for up to 5 days. Because of the fruit topping, refrigeration is recommended.
Yes. Once completely cooled, place the cookies in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Summer Mains to Pair with Peach Cobbler Cookies
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Peach Cobbler Brown Butter Snickerdoodles
Ingredients
Snickerdoodles Cookies
- ¾ cup butter, room temperature
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Peach Cobbler Topping
- ¾ cup fresh peaches, diced
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
Crumb Topping
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon pinch of salt
- 2 tablespoons butter, cold, diced small
Cinnamon Sugar
- ½ cup coarse sugar
- 1 teaspoon cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoon whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper. Set aside.
Snickerdoodle Cookies
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar.
- Add in egg, egg yolk, and vanilla extract. Mix until well combined.
- Next, add in flour, baking soda, cornstarch, and salt. Stir until fully incorporated.
- Cover and refrigerate dough while making the peach cobbler and crumb toppings.
Peach Cobbler Topping
- In a medium saucepan, combine peaches, sugar, lemon juice, cornstarch, and water.
- Cook over low-medium heat until peaches soften and sauce thickens.
- Remove from heat and let cool completely.
Crumb Topping
- In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add in cold, diced butter and using a fork or clean hands, mix the butter into the dry ingredients until well incorporated (should be a sand mixture that sticks together when squished)
Cinnamon Sugar
- In a small bowl, mix together the cinnamon and sugar.
Vanilla Glaze
- Combine the powdered sugar, milk, and vanilla in a small bowl. Set aside.
- Once the peach cobbler topping has cooled completely, remove cookie dough from the refrigerator.
- Using a 2 inch cookie scoop, roll dough into balls and then roll into the cinnamon sugar mixture. Place on a cookie sheet and using a rounded ½ teaspoon, press a small divot into the center of the dough balls.
- Add a heaping teaspoon of peach cobbler topping into the divot and then top with a generous amount of crumb topping.
- Bake in the preheated oven for 8-10 minutes or until the edges start to get slightly golden.
- Remove from the oven and let cool on the tray for 2-3 minutes before transferring to a wire cooling rack.
- Let cookies cool completely, then drizzle with vanilla glaze and enjoy.
Notes
- Remove the butter from the heat as soon as it becomes a deep amber color and smells nutty. You don’t want to burn it!
- Cool the butter completely before mixing it with your other dough ingredients. Chilling helps prevent the cookies from spreading too much while baking.
- Fresh peaches provide the best flavor and texture, especially during peach season.
- Cool the filling completely. A warm filling can cause the cookies to spread excessively, affecting the final texture.
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