Peach Pie Cookies

This peach pie cookies recipe starts off with a soft, chewy sugar cookie base. Each cookie is topped with homemade peach pie filling before being baked to perfection. After baking and allowing them to cool, each peach pie cookie is drizzled with vanilla bean glaze. They’re easy to make, yet oh SO delicious! Make a batch for the peach pie lover in your life!

About This Peach Pie Cookies Recipe

I recently purchased 25 pounds of Georgia peaches from The Peach Truck. My sister also 25 pounds of peaches. Needless to say, we had a LOT of peaches to use! We made a lot of peach pie filling to freeze and use throughout the year, and I decided to whip up these cookies. These peach pie cookies turned out even better than I could have hoped for. They’re a delightful little treat when you’re craving peach pie but don’t necessarily want a big slice of pie.

Ingredients for This Recipe

To make these peach pie cookies, you’ll need a few things! Luckily everything you need for this peach pie cookies recipe is easy to find at any grocery store. You may even have most of these ingredients in your pantry already.

  • Unsalted Butter
  • Granulated Sugar
  • Vanilla Extract
  • Egg Yolk
  • All-Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Peaches
  • Ground Cinnamon
  • Powdered Sugar
  • Vanilla Bean (optional)

How to Make Peach Pie Cookies

Step 1. Mise En Place!

The first thing we’re going to do is gather all of our ingredients and equipment for this recipe. You’ll want to measure out all of the ingredients for each part of the recipe separately. Measuring everything out ahead of time ensures a smoother prep/cooking process. I used a stand mixer to make my cookie dough, but you can use an electric hand mixer too!

Step 2. Make the Cookie Dough

  1. In the bowl of your stand mixer, cream together the butter, sugar, and vanilla extract.
  2. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
  3. Scrape down the sides of the mixing bowl, then add the egg yolk to your butter mixture and beat lightly until combined.
  4. Add in the flour mixture about 1/3 at a time and mix on low. Scrape down the sides of the bowl between each addition of flour.
  5. Set aside cookie dough while we make the Peach Pie Filling.

Step 3. Make the Peach Pie Filling

  1. In a mixing bowl (you can use the one you mixed the flour in if you want to save on dishes later!) combine your diced peaches, sugar, salt, cinnamon, vanilla extract, and flour.
  2. Stir the ingredients together until everything is evenly mixed. You should not be able to see any dry flour.

Step 4. Assembling the Peach Pie Cookies

  1. Scoop the cookie dough out using a small cookie scoop, and place evenly on baking sheets lined with parchment. Make sure not to place cookies too close together. (Alternatively you can portion the dough out and roll them into about 1 inch balls if you don’t have a cookie scoop).
  2. Place a small piece of parchment on top of a scoop of the cookie dough, then use a glass to gently squish down each dough ball. You want the cookie dough to be about 1/6 inch thick.

  3. Use your fingers to create a small indent in each flattened piece of dough.

  4. Scoop about 1 teaspoon of peach pie filling onto each cookie.

  5. Chill prepared cookies for 10 minutes before baking.
  6. Bake cookies at 350°F for 18 minutes, rotating halfway through the cooking time.

Step 5. Make the Glaze

In a clean bowl, combine the powdered sugar, water, vanilla extract, and optionally the vanilla bean (make sure to open and scrape out the inside to add – the outside of the bean will not be good in the glaze).

Step 6. Garnish the Peach Pie Cookies

Once the cookies have cooled for 10-15 minutes, drizzle them in the vanilla glaze. An easy way to do it is to put the glaze in a plastic baggie, cut a small hole in one corner, and use that to drizzle the cookies.

Step 7: Enjoy!

These cookies are best enjoyed same day. By the second day, the moisture from the pie filling starts breaking down the center of the peach pie cookies. They’re still delicious, but they start to fall apart a bit.

Peach Pie Cookies FAQ

There are a few questions I wanted to answer ahead of time for this peach pie cookies recipe:

Why do you use a stand mixer?

Using a stand mixer for this peach pie cookies recipe makes it even easier! Mixing the cookie dough by hand puts a lot of strain on your wrists, so I opt to use my kitchenaid. If you don’t have a stand mixer you can also use an electric hand mixer.

Why not use the whole egg?

For this recipe I wanted to add the richness of the egg yolk, but didn’t necessarily need the whole egg. I went with just the yolk so I’d still get the richness without adding extra moisture.

Can I use something other than peaches?

If you’re not a fan of peaches, or maybe just have something else on hand at the moment, you can certainly use another kind of fruit! This recipe would be great with blueberries or strawberries for example. If you wanted to try this peach pie cookies recipe with apples instead, I’d suggest partially cooking the apples ahead of time since they take longer to cook than peaches do.

Do I have to use vanilla bean for the glaze?

You do not have to use vanilla bean in the glaze. You will still get a delicious glaze with vanilla extract. Personally, I love how the vanilla bean flecks look in the glaze so I usually add in some vanilla bean!

Storing Leftover Peach Pie Cookies

These peach pie cookies are best enjoyed the same day that you bake them. The reason for this is that there is a lot of moisture in the peach pie filling, and this will break down the center of your cookies quickly. They will still be safe to eat, and they’ll still be delicious – but they will start to fall apart. If you’d like to make your cookies a bit thicker it will help eliminate this problem, but I quite enjoy the thinner cookie base for this recipe.

Store any leftover cookies in an airtight container at room temperature for up to 4 days. 

I would not freeze these cookies once prepared, however you could freeze batches of the assembled cookie dough with peach pie filling so you can pull and bake them later on. Make sure they are in a tightly sealed, freezer safe container. Uncooked peach pie cookies dough can be frozen for up to 3 months before losing quality. Let thaw in the refrigerator before baking.

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    Peach Pie Cookies

    These soft, chewy sugar cookies are topped with homemade peach pie filling and baked to perfection before being drizzled with vanilla glaze.
    Prep Time 30 mins
    Cook Time 18 mins
    Course Dessert
    Servings 20 cookies

    Ingredients
      

    Sugar Cookie Base

    • 4 oz Unsalted Butter 4 oz = 1 stick of butter
    • 4.7 oz Granulated Sugar 4.7 oz = 2/3 cup granulated sugar
    • 1 Tbsp Vanilla Extract
    • 1 Egg Yolk
    • 5.3 oz All-Purpose Flour 5.3 oz = 1.25 cups AP Flour
    • 1/4 tsp Baking Soda
    • 1/4 tsp Baking Powder
    • 1 pinch Salt

    Peach Pie Filling

    • 2 Fresh Peaches Peeled and finely chopped
    • 1.76 oz Granulated Sugar 1.76 oz = 1/4 cup granulated sugar
    • 1 Pinch Ground Cinnamon
    • 1 Pinch Salt
    • 1/2 tsp Vanilla Extract
    • 3 Tbsp All-Purpose Flour

    Vanilla Glaze

    • 4.41 oz Powdered Sugar 4.41 oz = 1 cup Powdered Sugar
    • 1.5-2 Tbsp Water
    • 1/4 tsp Vanilla Extract
    • Vanilla Bean optional

    Instructions
     

    • Preheat your oven to 350°F. I like to use my oven's convection baking setting, but if your oven doesn't have a convection setting don't worry - you can still enjoy this recipe!
    • Mise en place! This just means to measure out your ingredients ahead of time, and gather all utensils/equipment you'll need for the recipe.

    Sugar Cookie Base

    • In the bowl of your stand mixer, cream together the butter, sugar, and vanilla extract.
    • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
    • Scrape down the sides of the mixing bowl, then add the egg yolk to your butter mixture and beat lightly until combined.
    • Add in the flour mixture about 1/3 at a time and mix on low. Scrape down the sides of the bowl between each addition of flour.
    • Set aside cookie dough while we make the Peach Pie Filling.

    Peach Pie Filling

    • In a mixing bowl (you can use the one you mixed the flour in if you want to save on dishes later!) combine your diced peaches, sugar, salt, cinnamon, vanilla extract, and flour.
    • Stir the ingredients together until everything is evenly mixed. You should not be able to see any dry flour.

    Assembling the Cookies

    • Scoop the cookie dough out using a small cookie scoop, and place evenly on baking sheets lined with parchment. Make sure not to place cookies too close together. (Alternatively you can portion the dough out and roll them into about 1 inch balls if you don't have a cookie scoop).
    • Place a small piece of parchment on top of a scoop of the cookie dough, then use a glass to gently squish down each dough ball. You want the cookie dough to be about 1/6 inch thick.
    • Use your fingers to create a small indent in each flattened piece of dough.
    • Scoop about 1 teaspoon of peach pie filling onto each cookie.
    • Chill prepared cookies for 10 minutes before baking.
    • Bake cookies at 350°F for 18 minutes, rotating halfway through the cooking time.

    Vanilla Glaze

    • In a clean bowl, combine the powdered sugar, water, vanilla extract, and optionally the vanilla bean (make sure to open and scrape out the inside to add - the outside of the bean will not be good in the glaze).

    Garnish the Cookies

    • Once the cookies have cooled for 10-15 minutes, drizzle them in the vanilla glaze. An easy way to do it is to put the glaze in a plastic baggie, cut a small hole in one corner, and use that to drizzle the cookies.
    Keyword peach pie, peach pie cookies, pie cookies

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