I love taking classic desserts and turning them into cookies, and these Peach Crisp Cookies might be one of my favorites! They have a soft, buttery cookie base packed with fresh peaches, a sweet cinnamon oat topping, and a drizzle of vanilla icing if you want to make them extra special.
Each bite is filled with warm peach flavor and all the cozy flavors you love from my Peach Crisp (which is SO good, too!). And, if you love baking with fresh peaches, you’ll also want to try my Peach Bread for another delicious way to enjoy this summer favorite!
Ingredients & Substitutions
- Fresh peaches: Fresh peaches give these cookies the best flavor and texture. Peel them if you prefer, but peeling is not required. Dice the peaches into small pieces so they mix evenly into the dough.
- Unsalted butter: Butter adds rich flavor and helps create a soft, tender cookie. If using salted butter, you can reduce or skip the added kosher salt.
- Brown sugar and granulated sugar: The combination adds sweetness, moisture, and a slightly caramel-like flavor that pairs well with the peaches.
- All-purpose flour: Provides structure while keeping the cookies soft. Avoid adding extra flour unless needed, as it can make the cookies dry.
- Old-fashioned oats: Used in the crisp topping to give it that classic crunchy texture. Quick oats can work in a pinch, but the texture will be slightly different.
- Ground spices: Cinnamon, nutmeg, and ginger add warm flavor that makes these cookies taste like a cozy peach dessert. The ginger is optional, but it adds a nice little extra layer of flavor.
- Vanilla extract: Adds sweetness and depth to both the cookies and the optional icing.
- Vanilla icing: The icing is completely optional, but it adds extra sweetness and makes these cookies feel even more like a peach crisp. The cookies are delicious with or without it.
Tips for the Best Peach Crisp Cookies
- Dice the peaches small. Cut the peaches into about ¼-inch pieces so they mix evenly into the dough and help the cookies hold together.
- Do not skip chilling the dough. Chilling the cookie dough for 20 to 30 minutes helps prevent the cookies from spreading too much and makes the dough easier to scoop.
- Press on the crisp topping. Gently press the topping into each dough ball so it sticks while the cookies bake.
- Do not overbake. Bake just until the edges are lightly golden and the centers look slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool before icing. If adding the vanilla icing, wait until the cookies are completely cool so the icing sets into a pretty drizzle instead of melting.
- Enjoy with or without the icing. I tested these cookies both ways, and they are delicious either with the sweet vanilla drizzle or simply topped with the buttery peach crisp topping.
FAQs
Do I have to peel the peaches?
No! Peeling the peaches is completely optional. The peel softens as the cookies bake, so you can leave it on or peel the peaches if you prefer.
Can I use frozen peaches?
I recommend fresh peaches for the best flavor and texture. Frozen peaches can release extra moisture as they thaw, which may make the cookie dough too wet.
Do I have to add the vanilla icing?
No! I tested these cookies both with and without the icing, and they are delicious either way. The icing adds a little extra sweetness, but the cookies are just as tasty without it.
Can I freeze the cookie dough?
Yes! Scoop the dough onto a parchment-lined baking sheet and freeze until firm. Transfer the dough balls to a freezer-safe container and freeze for up to 3 months. Add the crisp topping just before baking, then bake from frozen, adding a couple of extra minutes to the baking time.
How to Store Peach Crisp Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. If you added the vanilla icing, let it set completely before stacking the cookies.
Refrigerator: For longer storage, keep the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
Freezer: To freeze baked cookies, place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper if needed. For the best texture, freeze the cookies without the vanilla icing and add the icing after thawing, if desired. Freeze for up to 3 months. Thaw the cookies at room temperature before serving.
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!
Peach Crisp Cookies
Ingredients
Crisp Topping
- 3 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- 4 tablespoons all-purpose flour
- 3 tablespoons old-fashioned oats
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
Cookies
- 1 cup (165 g) finely diced fresh peach, about 1 large or 2 small peaches, peeled if desired
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger, optional
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Vanilla Icing (Optional)*
- ¾ cup (94 g) confectioners' sugar
- 1 ½ tablespoons whole milk
- ¾ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Crisp Topping
- In a small bowl, stir together the melted butter, brown sugar, flour, oats, cinnamon, and salt until clumps form. Set aside while you prepare the cookie dough. The mixture will firm up as it sits.
Cookies
- Dice the peach into small, about ¼-inch pieces. (Smaller pieces help the cookies hold together.) Toss the peaches with the cinnamon, nutmeg, and ginger, if using. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract and mix until fully combined.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
- Gently fold in the peach mixture.
- Cover and chill the dough for 20 to 30 minutes. This helps prevent the cookies from spreading too much and makes the dough easier to scoop.
- Toward the end of the chilling time, preheat the oven to 350°F. Line baking sheets with parchment paper.
- When ready, scoop the dough into 2-tablespoon portions, spacing them about 2 inches apart on the prepared baking sheets.
- Press about 1 teaspoon of the crisp topping firmly onto the top of each dough ball so it adheres.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still look slightly soft in the middle.
- Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Vanilla Icing (Optional)
- In a small bowl, whisk together the confectioners’ sugar, milk, vanilla extract, and salt until smooth. Add a little more milk, if needed, until the icing reaches a drizzling consistency.
- Drizzle the icing over the cooled cookies before serving.
Notes
Did you make this recipe?
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