This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Peach crisp cookies that LITERALLY taste like a mash-up between peach cobbler, thanks to that cinnamon sugar cookie base, and peach crisp, thanks to the buttery oatmeal topping.
Welcome to PEACH WEEK everyone! We, here at Oh Sweet Basil, are obsessed with peaches and thought that we need a full week to celebrate this glorious fruit! Peach season is brief here in Utah, so I pack all my favorite peach recipes into the last few weeks of summer starting with this peach crisp cookies recipe!
Stay tuned for posts all week long featuring new peach recipes and updates of old favorites! We will finish off the week with a roundup post of all our peach recipes here on the blog! We can’t wait!
Table of Contents
- Peach Crisp Cookies
- What Do I Need to Make Peach Crisp Cookies?
- How to Make Peach Crisp Cookies
- What Type of Peaches to Use for Peach Desserts
- Can I Use Canned or Frozen Peaches?
- How to Easily Peel Peaches
- Tips for Making Peach Crisp Cookies
- Storage Tips
- More Peach Desserts to Enjoy
- Peach Crisp Cookies Recipe
Peach Crisp Cookies
The same day that I made apple crisp cookies I was so on fire with how awesome they turned out that I busted out a peach crisp version and then decided that I HAD to post both.
The glaze we added was at first just for looks but it ended up being a delicious addition that reminded my family of the ice cream on top of a hot peach crisp so if I were you, I wouldn’t miss that.
The best news is?
These can be made ahead!
Ok, not filled, but the dough holds up amazingly well in the fridge and the freezer! Just roll into dough balls, throw into a freezer bag and pull one out whenever you want one.
Bonus! The filling and topping can each be frozen separately as well. In fact, both are in my freezer drawer and I’m practically drooling over the thought of making a 10pm cookie!
What Do I Need to Make Peach Crisp Cookies?
This ingredients list might look like a lot at first glance, but there is quite a bit of overlap between the components. So the list of ingredients really isn’t as long as it appears! Here is what you will need…
- Crisp Topping: Flour, Old Fashioned Oatmeal, Brown Sugar, Cinnamon, Salt and Unsalted Butter
- Cookie Base: Unsalted Butter, Cream Cheese, Brown Sugar, White Sugar, Egg, Vanilla, Flour, Cornstarch, Baking Powder, Baking Soda, Salt and Cinnamon Sugar
- Peach Filling: Fresh Peaches, Sugar, Water, Ground Cinnamon, Salt and Cornstarch
- Glaze (optional): Powdered Sugar, Vanilla Extract and Milk
The measurements for each ingredient can be found in the recipe card down below so keep scrolling to the end of this post for all the details.
How to Make Peach Crisp Cookies
I’ve seen this type of cookie called peach cobbler cookies online, but in my mind, if there is a crunchy buttery oat topping involved, then it has to be a crisp. There are four different parts to making these peach crisp cookies, and I’ll walk you through the steps for each part, but keep scrolling to the end of the post to the recipe card for the complete steps. Here is what to expect:
- Crisp Topping
- Combine all the ingredients, except the butter, in a large bowl and then cut in the butter. Use your hands to incorporate everything. The mixture will be like a thick dough.
- Spread onto a baking sheet and bake until crunchy. Let it cool and then crumble it up into the small chunks.
- Cookie Base
- Preheat the oven and line two baking sheets with parchment.
- Cream the butter and then add the cream cheese and mix together again.
- Add in the sugars and mix until smooth. Then add the vanilla and eggs and combine.
- Whisk together all the dry ingredients and then add them to the wet ingredients and mix to combine.
- Scoop out 8-10 large cookies and roll the cookie dough into a ball then roll in cinnamon sugar. Place them on the baking sheets and refrigerate if you have the time.
- Using the back of the cookie scoop or a tablespoon, make a well in the middle of each ball then bake the cookies.
- When they are done baking, use the back of tablespoon or scoop again to indent the center.
- Bake a couple minutes longer if needed. Indent them one more time. You want a good well for the filling but make sure you aren’t making them too thin. Let them cool completely.
- Once cooled, add some peach filling to each cookie and top with the oat crisp crumble and the vanilla glaze if desired.
- Peach Filling
- Prep the peaches by peeling, pitting and dicing them, and then combine with the sugar, salt and cinnamon in a small saucepan and heat them up.
- Cover the pot let them cook until softened.
- Combine the cornstarch and water and then add to the peaches and cook until thickened. Let it cool.
- Glaze
- Whisk in the powdered sugar and vanilla. Then add milk as needed to get it the consistency you desire.
- Drizzle over the top the cookies.
PRO TIP: Every component can be made up to two days ahead of time, so if doing everything on the same day is a little overwhelming, you can totally space the steps out.
What Type of Peaches to Use for Peach Desserts
The best type of peaches for baking are freestone peaches. They can be yellow or white, but when you cut into them, the pit comes out easily. I love the color of the bright orange/yellow peaches for peach desserts. They are sweet, a little bit tangy and full of flavor. Perfect for baking crisps, cobblers, pies and crumbles! For a list of my favorite freestone peaches, head to our peach cobbler post!
Can I Use Canned or Frozen Peaches?
I’ve said it a million times, but fresh is almost always best, so go with fresh in all things! But if you absolutely must (I know, the peach season is so short), canned or frozen peaches will work. Pay close attention to the sugar on the peaches. Frozen peaches tend to not be sweet enough and canned are usually too sweet.
For canned peaches, drain them first. For frozen peaches, you can cook them from frozen (just add 5-10 extra minutes of baking time), or you can thaw them first (drain off any excess peach juice) and keep the baking time the same.
How to Easily Peel Peaches
Head to our Brown Sugar Peach Pie Bars post for all the details on how to peel peaches! You also don’t have to peel them for this recipe, but I know some people have very strong feelings about peach skins, especially in desserts.
Tips for Making Peach Crisp Cookies
- Dice the peaches into similar sizes so that they cook evenly.
- Creating the well in the cookies for holding the peach filling is critical for making these cookies everything they should be. Just don’t make the well too deep or the filling will seep right through the bottom of the cookie.
- Because peaches hold a lot of moisture, these cookies won’t keep well for too long before they will start to get soggy. So gobble them up!
- The vanilla glaze is totally optional, but the taste is heaven!
Storage Tips
Peach crisp cookies can be stored at room temperature for a couple of days or up to a 3-4 in the refrigerator in an airtight container. I’d recommend eating them sooner rather than later for optimum texture.
These cookies also freeze extremely well. Place them in a single layer on a baking sheet and stick them in the freezer for an hour or two until frozen solid. Then place the cookies in a freezer safe container. They will keep for up to 3 months.
Imagine eating a mash up of a warm oatmeal cookie and a slice of juicy peach pie and you have these peach crisp cookies. There is flavor, comfort, and deliciousness in every bite.
More Peach Desserts to Enjoy
- Peach Crisp
- Fresh Peach Pie
- Easy Peach Cobbler
- Smoked Peach Crisp
- Peach Coffee Cake with Streusel Topping
- Peach Dumplings
- Peaches and Cream Crumble Bars
- Peach Oatmeal Bars
- Deep Fried Peaches
- Peach Dump Cake
- Brown Sugar Peach Pie Bars
- Sour Cream Peach Pie
Peach Crisp Cookies
Ingredients
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, not warm
- 2 Tablespoons Cream Cheese, softened
- 1/2 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 teaspoon Vanilla
- 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
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 Cups Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1 Tablespoon Milk, or half and half
Instructions
Crisp Topping
- In a large bowl, add the flour, oatmeal, sugar, and seasonings.1/2 Cup Flour, 3/4 Cup Old Fashioned Oatmeal, 3/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon, 1 Dash Salt
- Stir everything together.
- Add the butter cubes and using a pastry cutter begin to cut in the butter. As the butter begins to be incorporated into the mixture, switch to using your hands and squeeze and mix everything together until it is like a very thick dough and no flour remains.6 Tablespoons Unsalted Butter
- Spread onto a parchment lined baking sheet and bake at 350 for 8 minutes. Set aside to cool then crumble in small chunks.
Cookie Base
- Preheat oven to 350 degrees and line 2 baking sheets with parchment.
- Cream the butter until smooth then add in the cream cheese and cream again.1/2 Cup Unsalted Butter, 2 Tablespoons Cream Cheese
- Add in sugars and beat until smooth, about 1 minute.1/2 Cup Brown Sugar, 1/3 Cup White Sugar
- Scrape the sides of the bowl down and mix in the vanilla and egg.1 Large Egg, 1 teaspoon Vanilla
- In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.1 3/4 Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt
- Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball.
- Roll the dough in cinnamon sugar then place 4 at a time on a baking sheet. We like to refrigerate covered with plastic wrap at this point so they will spread as little as possible but it is not necessary. The dough not being baked should, however be refrigerated until use.Cinnamon Sugar
- Make a well using a tablespoon in the center of each ball.
- Bake 10 minutes.
- Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time.
- Bake an additional minute or two or until the center does not appear shiny and doughy.
- Set aside to cool completely, pressing with the glass a final time if needed.
- Once everything is cool, add the filling, top with a little crumble and a drizzle of glaze if desired.
Peach Filling
- Peel, core, and dice the peaches.3 Peaches
- Over medium heat, stir in peaches, sugar, cinnamon and salt.1/3 Cup Sugar, 1/4 teaspoon Ground Cinnamon, Pinch Salt
- Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
- In a small dish combine cornstarch and water. Add to the pan while stirring and continue to cook until peaches are soft and filling is thickened. Set aside to cool.2 Tablespoons Cornstarch, 2 Tablespoons Water
Glaze
- Whisk powdered sugar, vanilla, and milk until a drizzle holds its shape for a second or two in the bowl.3/4 Cups Powdered Sugar, 1/2 teaspoon Vanilla Extract, 1 Tablespoon Milk
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these and they are sooo goood!
They do take some time to make. So next time I will plan out a couple of days.
A lot of compliments and came home with an empty cookie platter.
Sad for me cause I just got one! LOL
Thank you so much for the support Rebecca! Definitely don’t share next time! Ha! You can definitely make some of the components ahead of time.