If you’ve ever dreamed of combining the cozy flavors of a peach crisp with the buttery delight of a cookie, this Peach Crisp Cookies Recipe is absolutely for you. I absolutely love how these cookies bring together the crisp topping, tender peach filling, and soft cookie base all in one bite — it’s like summer and fall had a delicious little baked baby. Whether you’re craving something fruity and sweet or just want a showstopper for your next get-together, these cookies nail it.

When I first tried this Peach Crisp Cookies Recipe, I was hooked by how the peaches stay juicy but the cookie base remains soft and supportive — no sogginess here! You’ll find it’s the perfect balance, and having that crisp crumble on top just takes it to the next level. Trust me, once you try these, you’ll be making them again and again whenever peaches are in season or anytime you want a comforting, impressive treat.

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Why You’ll Love This Recipe

  • Perfect Seasonal Flavor: The fresh peach filling brings a juicy sweetness that feels like catching the best of summer and fall in every bite.
  • Soft Yet Crispy Texture: The cookie base stays tender while the crisp topping adds a delightful crunch that no one will resist.
  • Impressively Beautiful and Delicious: These cookies make a stunning presentation with their peach centers, perfect for sharing with friends and family.
  • Versatile and Easy to Make: Even if you’re new to baking, this Peach Crisp Cookies Recipe is approachable with straightforward steps and reliable results.
The image shows a close-up of a single round cookie with a rough, golden brown base layer. On top, there are small chunks of orange-yellow peach pieces mixed with a crumbly, light brown streusel topping. The cookie is drizzled with a white glaze in thin lines across the top, adding a shiny texture. In the background, two halves of a peach with deep red centers and bright orange skin are visible, resting on a white marbled surface. The focus is on the front cookie with the peach halves softly blurred behind it, and there is a warm, natural light giving a soft shine to the glaze and peach pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Peach Crisp Cookies Recipe lies in simple, wholesome ingredients working in harmony. Shopping tip: look for ripe but firm peaches and good-quality butter — they really make a difference in flavor and texture.

  • Flour: The base for both the crisp topping and cookie dough; all-purpose works perfectly.
  • Old Fashioned Oatmeal: Adds that rustic texture in the crisp topping, so don’t use instant oats here.
  • Brown Sugar: Sweetness with a touch of molasses, vital for depth in both the topping and cookie base.
  • Cinnamon: Warms up the flavors with subtle spice — perfect with peaches.
  • Salt: Balances sweetness and enhances all the other flavors.
  • Unsalted Butter: Two different uses here: cubed for crisp topping and softened for cookie dough to control richness.
  • Cream Cheese: Adds moisture and tang that enrich the cookie base superbly.
  • White Sugar: Balances the brown sugar sweetness in the cookie dough.
  • Vanilla: Your secret weapon for boosting flavor without overpowering the peaches.
  • Egg: Helps bind the dough and gives structure.
  • Cornstarch: Used in the cookie dough and peach filling, it thickens perfectly without stiffness.
  • Baking Powder & Baking Soda: Both work together to create that soft, tender crumb in the cookies.
  • Peaches: The star fruit, peeled and diced small for even cooking and distribution.
  • Sugar & Ground Cinnamon (for filling): Sweetens and spices the peach mix while it cooks.
  • Powdered Sugar, Milk, Vanilla (Optional Glaze): A simple drizzle to finish the cookies with a touch of sweetness and shine.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of my favorite things about this Peach Crisp Cookies Recipe is how you can easily tweak it to suit your mood or dietary preferences. Don’t hesitate to get creative — these cookies are forgiving and versatile!

  • Make it Vegan: I swapped the butter and cream cheese for plant-based alternatives once, and the result was surprisingly close to the original! Just be sure to use a flax egg or chia egg replacement.
  • Add Nuts: Chopped pecans or walnuts mixed into the crisp topping add a wonderful crunch and an earthy twist that my family adores.
  • Use Other Stone Fruits: When peaches aren’t in season, try nectarines or plums — they bring the same juicy burst of flavor with a fun twist.
  • Spice it Up: A dash of ginger or nutmeg in the peaches or topping really deepens the warming flavors, especially for cozy fall gatherings.

How to Make Peach Crisp Cookies Recipe

Step 1: Prepare the Crisp Topping

Start by mixing the flour, old fashioned oatmeal, brown sugar, cinnamon, and salt in a large bowl. When I mix the dry ingredients first, it makes it easier to evenly distribute the flavors. Then, add your cold, cubed butter and use a pastry cutter to break it up—but here’s my tip: when it gets too thick to cut, switch to your hands and gently rub the butter into the mixture until it feels like a coarse dough. Spread this onto a parchment-lined baking sheet and pop it into the oven at 350°F for about 8 minutes. Let it cool completely before crumbling—it’s that little step that brings the perfect texture every time.

Step 2: Make the Cookie Base

While your topping bakes, preheat the oven to 350°F and prepare two parchment-lined baking sheets. Cream the softened butter until smooth, then add the cream cheese and beat again until fluffy. This combo makes the cookie base wonderfully tender — I love how creamy it gets! Mix in the brown sugar and white sugar until combined, then add vanilla extract and the egg, making sure to scrape down the bowl so everything incorporates evenly.

Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Add half the dry ingredients to the wet mix and blend, then switch to a wooden spoon to gently fold in the rest — this keeps your cookies tender by avoiding overmixing. Use a large cookie scoop to portion out 8–10 big balls of dough. Roll each one in cinnamon sugar—this extra step adds a warm, sparkly crust that’s irresistible. If you want to avoid spreading, chill the dough balls for a bit before baking, but it’s optional.

Step 3: Bake and Indent for Filling

Place 4 dough balls at a time on your baking sheets, leaving ample space. Bake for about 10 minutes. Here’s a trick I learned: as soon as they come out of the oven, press down the center of each cookie with a small glass or measuring cup to form a well. This ensures a perfect little nest for your peach filling. Put them back in the oven for another 1-2 minutes until the center is set but not shiny or raw. If needed, press the center one last time after cooling for a neat pocket.

Step 4: Prepare the Peach Filling

Peel, core, and dice your peaches finely—this helps the filling cook evenly without big chunks that might overpower the cookie. On medium heat, combine peaches with sugar, cinnamon, and a pinch of salt in a saucepan. Cook for 4–6 minutes, stirring occasionally, until the peaches soften just slightly. Mix cornstarch and water until smooth, then add it to your peaches, stirring constantly until the filling thickens. Let it cool completely before using—this step prevents soggy cookies and keeps the filling firm enough to hold beautifully inside each well.

Step 5: Assemble the Cookies

Once your cookies are cooled and the peach filling is thickened and cool, spoon the filling generously into each cookie’s center. Sprinkle a little crumbled crisp topping on top for extra texture and that classic peach crisp look. If you want to go the extra mile, drizzle some optional glaze over the cookies: whisk powdered sugar, vanilla, and milk together until thick yet pourable. This glaze adds a lovely finish and a bit of sweetness that pulls everything together wonderfully.

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Pro Tips for Making Peach Crisp Cookies Recipe

  • Keep Butter Cold for the Topping: Using chilled butter in cubes makes for a crispier, crumbly topping instead of a soggy mess.
  • Don’t Skip the Indenting Step: Pressing the cookie centers right after baking prevents the filling from spilling over and keeps the cookies neat.
  • Use Ripe but Firm Peaches: I’ve learned that peaches that are too soft break down too much; taste and texture improve with this careful selection.
  • Cool Everything Completely: Adding warm filling or crumble causes your cookies to get messy or soggy, so patience here pays off big time.

How to Serve Peach Crisp Cookies Recipe

The image shows a small round tart with a golden-brown crust that looks soft and slightly crumbly. The tart is topped with chunky pieces of orange and red fruit mixed with a crumbly oat topping. White icing is drizzled across the top, adding a smooth contrast to the rough texture of the crumble and fruit. The tart rests on a light yellow parchment paper background that has been changed to a white marbled texture. The overall look is warm and inviting, with a mix of soft and crunchy textures visible photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these cookies with a little extra cinnamon sugar just before serving for sparkle and crunch. On special occasions, a light dusting of powdered sugar or a small dollop of whipped cream takes them over the top. Fresh mint leaves or a tiny scoop of vanilla ice cream alongside also add a refreshing contrast that I keep coming back to.

Side Dishes

These cookies are incredible on their own, but I’ve served them alongside a simple green salad with citrus vinaigrette or a cup of chai tea for a cozy combo. Warm coffee or a scoop of creamy vanilla ice cream also pairs beautifully for a decadent dessert spread.

Creative Ways to Present

For gift-giving or parties, I like to arrange these Peach Crisp Cookies Recipe beauties in a rustic wooden box lined with parchment paper for a charming presentation. Another fun trick I discovered is serving them warm with mini spoons right in small ramekins when the crumble topping is on the moist side—everyone loves that personal touch. Adding edible flowers or fresh peach slices as décor also makes for a stunning table center.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peach Crisp Cookies in an airtight container at room temperature for up to 3 days. I’ve noticed that their texture is best enjoyed fresh, but if you keep them well-covered, they’ll stay tender and fresh enough without becoming dry or hard.

Freezing

If you want to freeze these cookies, I recommend assembling without the peach filling first. Freeze the baked cookies separately on a baking sheet, then transfer to freezer bags. When you’re ready to enjoy, thaw completely and add fresh or leftover peach filling and topping. This approach preserves that fresh fruit flavor and keeps the texture right.

Reheating

Reheat leftover cookies gently in a 300°F oven for 5-7 minutes. This warms the peaches without drying out the cookie or crumble. If you have a microwave handy, use short bursts of 10 seconds to avoid sogginess. I like to add a quick fresh dusting of cinnamon sugar after reheating for that freshly baked vibe.

FAQs

  1. Can I use canned peaches for the Peach Crisp Cookies Recipe?

    You can, but fresh peaches really make a difference in flavor and texture. If you must use canned, drain them well and reduce the added sugar in the filling to avoid an overly sweet cookie.

  2. How do I prevent my cookies from spreading too much?

    Chilling the dough balls before baking helps control spreading, plus rolling them in cinnamon sugar adds some structure. Also, avoid using overly warm butter in your dough.

  3. Can I make these cookies gluten-free?

    Yes! Swap the flour for your favorite gluten-free all-purpose blend and use gluten-free oats. Make sure baking powder is gluten-free as well. The texture changes slightly but still delicious.

  4. Do I need to refrigerate the cookies after baking?

    If you’ve added peach filling, it’s best to refrigerate the cookies in an airtight container to keep the fruit fresh. Otherwise, plain cookies without filling can be stored at room temperature.

Final Thoughts

This Peach Crisp Cookies Recipe is one of those treasures I find myself coming back to whenever I want something that feels both nostalgic and fresh simultaneously. It’s like eating a little fruit crisp that’s perfectly portable and shareable. I hope you enjoy making these as much as I do — keep that peach season close, roll up your sleeves, and trust me: these cookies will become your new go-to for impressing guests or satisfying your sweet tooth.

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Peach Crisp Cookies Recipe

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Peach Crisp Cookies combine a buttery cookie base with a warm peach filling topped with a crispy oat crumble and optional sweet glaze. Perfectly blending soft, chewy, and crunchy textures, these cookies capture the flavors of a classic peach crisp in a handheld treat.

  • Author: Ashley
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

Crisp Topping

  • 1/2 cup Flour
  • 3/4 cup Old Fashioned Oatmeal
  • 3/4 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1 Dash Salt
  • 6 Tablespoons Unsalted Butter, cut into small cubes

Cookie Base

  • 1/2 cup Unsalted Butter, softened
  • 2 Tablespoons Cream Cheese, softened
  • 1/2 cup Brown Sugar
  • 1/3 cup White Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg
  • 1 3/4 cups Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Salt

Cinnamon Sugar

  • 2 Tablespoons Sugar (estimate for rolling)
  • 1 teaspoon Cinnamon (estimate for rolling)

Peach Filling

  • 3 Peaches, peeled and diced small
  • 1/3 cup Sugar
  • 1/4 teaspoon Ground Cinnamon
  • Pinch Salt
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water

Optional Glaze

  • 3/4 cup Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 Tablespoon Milk or half and half

Instructions

  1. Prepare Crisp Topping: In a large bowl, combine the flour, old fashioned oatmeal, brown sugar, cinnamon, and salt. Stir everything together thoroughly. Add the cubed unsalted butter. Begin cutting the butter into the mixture using a pastry cutter, then use your hands to squeeze and mix until the mixture forms a thick dough with no visible flour. Spread the dough onto a parchment-lined baking sheet and bake at 350°F for 8 minutes. Allow to cool, then crumble into small chunks.
  2. Make Cookie Base Dough: Preheat the oven to 350°F and line two baking sheets with parchment paper. In a mixing bowl, cream the softened butter until smooth, then add cream cheese and continue creaming. Add both brown and white sugar and beat until smooth, about one minute. Scrape down the sides of the bowl and mix in the vanilla extract and egg.
  3. Incorporate Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until about half of the flour is incorporated by mixer, then gently fold in the rest using a wooden spoon.
  4. Scoop and Chill Dough: Using a large cookie scoop, portion out 8-10 large cookies. Roll each into a ball, then roll each ball in a cinnamon sugar mixture (approximately 2 tablespoons sugar and 1 teaspoon cinnamon). Place four cookies at a time on the prepared baking sheets. Optionally, refrigerate covered with plastic wrap to minimize spreading. Any dough not being baked immediately should be refrigerated until use.
  5. Shape Cookie Centers: Make a well in the center of each dough ball using a tablespoon. Bake the cookies for 10 minutes at 350°F. Remove from oven and immediately press the center wells again using a small glass or measuring cup to deepen the indent for the filling. Return to the oven and bake an additional 1-2 minutes until the centers are no longer shiny or doughy. Let cookies cool completely, pressing centers again if needed.
  6. Prepare Peach Filling: Peel, core, and dice the peaches. In a medium saucepan over medium heat, combine the peaches, sugar, ground cinnamon, and a pinch of salt. Cover and cook, stirring occasionally, for 4-6 minutes until peaches are slightly softened. In a small dish, mix cornstarch and water until smooth. Stir this mixture into the peaches and continue cooking, stirring until the filling thickens and peaches are soft. Remove from heat and cool completely.
  7. Assemble Cookies: Once the cookies and peach filling are cooled, fill each cookie center with the peach filling. Top with a sprinkle of the crumbled crisp topping. If desired, drizzle with the optional glaze.
  8. Make Optional Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and milk or half and half until the glaze is smooth and slightly thickened—enough to hold its shape for a couple of seconds. Drizzle over assembled cookies.

Notes

  • Refrigerating the cookie dough before baking helps minimize spreading and preserves the cookie shape.
  • The crisp topping doubles as a bake-then-crumbled topping enhancing texture contrast.
  • You can substitute half the butter in the cookie base with margarine for a lighter fat alternative, but it may affect flavor and texture.
  • Peach filling can be prepared ahead and refrigerated; bring to room temperature before filling cookies.
  • The optional glaze adds a sweet finish but can be omitted for a less sugary treat.
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Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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