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Peach Crisp Cookies Recipe

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4.8 from 132 reviews

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.

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.

Find it online: https://yummelle.com/peach-crisp-cookies-recipe/