What happens when you combine gooey peach cobbler with soft, almond-flavored sugar cookies?
Because all evidence of Peach Cobbler Cookie Bars will be gone in seconds.
To get the perfect bite, top your warm Peach Cobbler Cookie Bar with vanilla ice cream.
Dig your spoon straight through the creamy, cold ice cream, crunchy topping, gooey peach filling, and land at the bottom of a soft, dreamy cookie base.
Peach Cobbler Cookie Bars are the ideal dessert to make this peach season (one of my favorite times of the year!). We’re getting toward the end of it, but there’s still time to whip up a batch of this delicious dessert.
You know what else is great? This recipe makes your peach cobbler portable! If you’re on the go or want an easy dessert to serve to a lot of people, you can distribute these bars without any utensils!
Why KJ Loves
Two classic desserts combined in one! How great is that? I love the sugar-cookie-like base and the warm peach filling. You gotta have a scoop of vanilla ice cream with these!
Peach Cobbler Cookie Bar Ingredients
For the cookie base:
One of the things that sets this recipe apart is the cookie base. Many other peach cobbler bars are made with a crust. But this almond and vanilla cookie dough is the perfect match for the peach crumble topping.
- Butter (softened)
- Vanilla extract
- Baking soda
For the peach filling:
- Peaches (cored and cut into 1/4 inch slices)
- Brown sugar
- Ground cinnamon
For the crumble topping:
- Butter (melted)
- Ground cinnamon
- Baking powder
- Almond extract
How to Make Peach Cobbler Bars
Make the cookie base.
Preheat the oven to 350 degrees.
Cream the wet ingredients. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg. Then, mix in the vanilla and almond extract.
Add the dry ingredients. With the mixer speed on low, mix in the flour, baking soda, and salt until a dough forms. Evenly press the dough into the bottom of a greased 9×13 pan.
Make the peach filling.
In a medium bowl, combine the peaches with the brown sugar, flour, and cinnamon until the peaches are completely coated.
Pour the peaches evenly over the cookie base.
Make the crumble topping.
Mix together all of the crumble ingredients in a small bowl until a crumbly consistency forms.
Top the peaches with an even layer of the crumble topping.
Bake the peach cobbler cookie bars until the top is golden brown and the peaches are bubbly. Serve with a scoop of vanilla ice cream and enjoy!
Wash the dishes. How sad.
Peach Cobbler Bars FAQ
Can I use canned or frozen peaches?
You will get the best results with fresh peaches. However, if you don’t have access to fresh peaches, you can thaw out frozen peaches or open a can of pre-made peach pie filling. Draining excess liquid is key to success! Otherwise, you’ll be left with a soggy cookie base.
Do you leave the peach peels on?
I prefer to leave them on. It’s easier and provides a nice texture. However, if you prefer to peel the peaches, you can! To make it easier, you can blanch your peaches first.
How do you store peach crumble cookie bars?
Store the dessert in an airtight container for several days (if they last that long!).
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