Crumbl Peach Cobbler Cookies (Copycat Recipe)
These Crumbl Peach Cobbler Cookies are soft, thick, buttery cookies topped with homemade peach cobbler filling, a golden brown sugar streusel, and a sweet vanilla glaze. This easy Crumbl copycat recipe delivers all the cozy flavors of classic peach cobbler in a bakery-style cookie—perfect for summer desserts, parties, or anytime you want a unique fruit cookie recipe.
Servings 12 large cookies
Calories 420kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Medium saucepan
- Silicone spatula or wooden spoon
- Cookie scoop (large, about 1/4 cup)
- Whisk
- Cooling rack
Ingredients
Cookie Base
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Peach Filling (Thicker + Stable)
- 2 cups diced peaches fresh or canned, well drained
- 1/3 cup brown sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 1/2 tbsp cornstarch
- 2 tbsp water
Streusel
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter melted
- 1/2 tsp cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Make the Peach Filling
- In a saucepan over medium heat, combine peaches, brown sugar, lemon juice, and cinnamon. Cook until the peaches soften and release juices. Stir together cornstarch and water, then add it to the pan. Cook until the mixture becomes thick and jam-like. Remove from heat and cool completely (this is important so it doesn’t melt the cookies).
Make the Cookie Dough
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually mix dry ingredients into the wet ingredients until a thick dough forms.
Chill the Dough (Important for Thickness)
- Chill the dough for 30–45 minutes to get that thick Crumbl-style cookie.
Bake the Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop large dough balls (about 1/4 cup each), roll, then flatten slightly into thick discs.
- Bake for 11–13 minutes until edges are set and centers are soft. Let cool completely on the pan.
Make the Streusel
- Mix flour, brown sugar, cinnamon, and melted butter until crumbly. Spread onto a baking sheet and bake at 350°F for 6–8 minutes until golden. Let cool.
Assemble
- Spoon a thick layer of cooled peach filling onto the center of each cookie. Sprinkle generously with streusel.
Add Glaze
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle lightly over the top.
Notes
- For the best flavor, use ripe fresh peaches, but canned peaches (well-drained) work perfectly year-round for these Crumbl Peach Cobbler Cookies.
- Make sure the peach filling is fully cooled and thickened before assembling to prevent it from melting into the cookies.
- Chilling the dough helps create thick, bakery-style cookies with soft centers and slightly crisp edges.
- Do not overbake—these cookies should stay soft and slightly underbaked in the center for the perfect Crumbl texture.
- If your streusel clumps too much, break it apart after baking for a more even crumble topping.
- You can substitute peach preserves or jam if you want a quicker version of this peach cobbler cookie recipe.
- Store cookies in the refrigerator once assembled to keep the topping fresh and stable.
- These cookies taste even better after a few hours, allowing the flavors to meld into a true peach cobbler dessert cookie experience.