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5 from 1 vote

Peach Crisp Cookies

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.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: 100 Best Cookies Recipes on the Planet
Keyword: Cookies, crisp, dessert, dessert recipe, peach
Servings: 8 cookies
Author: Sweet Basil

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

Peach Filling

Optional Glaze

US Customary - Metric

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

Notes

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.

Nutrition

Serving: 1cookie | Calories: 616kcal | Carbohydrates: 100g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 367mg | Potassium: 241mg | Fiber: 2g | Sugar: 66g | Vitamin A: 882IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg