Peach Crisp Cookies
These Peach Crisp Cookies bring everything you love about a classic peach crisp into one soft, buttery cookie! With juicy peaches, a cinnamon oat crisp topping, and an optional vanilla icing, every bite tastes like summer. They are the perfect treat for peach season and are just as fun to make as they are to eat.
Servings: 16 cookies
Calories: 211kcal
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
*I tested these cookies both with and without the vanilla icing, and honestly, you can’t go wrong either way! The icing adds an extra touch of sweetness and makes them feel even more like a peach crisp, but the cookies are still delicious on their own with that buttery crisp topping and fresh peach flavor.
Nutrition
Serving: 1peach crisp cookie with icing | Calories: 211kcal