Peach season is officially here! And with that comes peach cobbler – this time, in delicious peach cobbler cookie form!

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Peach Cobbler… but make them cookies

With fall harvest just around the corner and juicy peach stands popping up all over the valley, I knew we needed a few new peach recipes here on Baking with Blondie. This past weekend, our family headed to a nearby orchard for some of their delicious peach sundaes (graham cracker crumbles, peach ice cream, fresh peaches, and whipped cream!). They were divine! On our way out, I couldn’t help but talk Ryan into a 10 lb box of peaches. Truth be told, though, Ryan didn’t need that much convincing. All I mentioned was my peach pie and he was sold.

With lots of peaches around, I’ve had a game plan of how I’d like to use them up this week – so get ready for lots of peach recipes headed your way! Today, on Instagram LIVE, I walked everyone through how to make my peach pie – it is divine!

As for what you’re looking at here – I LOVE peach cobbler. I’ve made apple cobbler cookies before, and always knew in the back of my mind that we needed to have a peach cobbler cookie version. They came together very quickly, and I think they’re my most favorite fall cookie yet!

NOTE: These cookies are softer than my other ones, and very similar to my apple cobbler cookies. So with the fresh fruit right in the cookie dough, we have a softer texture cookie as a result. Don’t be surprised if you pull them out of the oven and they’re a little soft on the inside – that’s good! They will continue to bake on the pan and also will set up really well as they cool.

INgredients to make peach cobbler cookies

I guarantee you already have most of these ingredients! There may be a couple ingredients, though, that you’ll need to keep your eye out for.

  1. Peaches – They need to be super ripe, but not mushy. We want them to keep their shape in the cookie dough, but also be able to add a little softness, too.
  2. Oatmeal – Should be dry, uncooked, old fashioned.
  3. Cinnamon Chips – I found these at my local baking store and my local grocery store, but if you can’t find them, here’s what to look out for: HERE.
  4. Peach Flavoring – I don’t typically use LorAnn OILS in my baking, but I’ve really loved how this particular one tastes. There are a few of my recipes that use it in my cakes and buttercream. Using this flavoring in these cookies was a real win! IF you can’t find it, it’s totally fine – there will still be a great peach flavor.

The rest of the ingredients are what you most likely already have on hand:

  • Butter
  • Brown Sugar
  • Granulated Sugar
  • Vanilla
  • Eggs
  • Flour
  • Salt
  • Cornstarch
  • Baking Soda

Tips FOR MAKING THE BEST GIANT COOKIES

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins (chips & peaches) to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

I cannot wait for you to try these cookies! They are bursting with fall flavor, and will have you so excited for all the deliciously cozy baking we have ahead of us.

If you make my cookies, I’d love to see! Make sure to tag me on Instagram @bakingwithblondie or #bakingwithblondie so I can join in on all the fun. 🙂

As always, happy baking!

xo,
Mandy

Get the Recipe: Peach Cobbler Cookies

Fall is here with the perfect peach cobbler cookie! Thick, soft, giant peach cobbler cookies packed with cinnamon chips, oatmeal, and peaches are the ultimate fall cookie not only for big size, but big flavor!
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • *1 teaspoon LorAnn peach flavoring, *optional, but great for a more peachy flavor in the cookies
  • 2 whole large eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 3 1/2 cups flour
  • 1 cup old fashioned oats
  • 1 cup cinnamon chips
  • 1 cup chopped peaches , about 1 large peach

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!) traditional not convection bake.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla, peach flavoring (if using), and eggs. Scrape down the sides of the bowl.
  • Add in the cinnamon, cornstarch, baking soda, salt, flour, and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of cinnamon chips and about a tablespoon of the tiny peach cubes, then on the lowest speed, add in the oatmeal, cinnamon chips, and finely cubed peaches into the cake batter. Mix until just barely combined. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the cinnamon chips and a few peach cubes.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!