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Peach Crisp Cookies with Spiced Peaches and Crunchy Topping Recipe

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4.2 from 34 reviews

  • Author: Ezabella
  • Total Time: 52 minutes
  • Yield: Approximately 24 cookies

Description

Delight in the sweet, tender Peach Crisp Cookies featuring a juicy fresh peach filling and a crunchy cinnamon-oat topping. These soft cookies combine warm spices like cinnamon, nutmeg, and optional ginger, balanced with a buttery, brown sugar-rich dough. Finished with an optional vanilla icing, these treats bring the comforting flavor of peach crisp in a perfect handheld cookie form, ideal for snack time or dessert.

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

  1. Prepare the Crisp Topping: In a small bowl, combine the melted butter, brown sugar, flour, oats, cinnamon, and kosher salt. Stir until clumps form and set aside. The topping mixture will firm up as it rests.
  2. Dice and Season Peaches: Finely dice the peaches into approximately ¼-inch pieces to help the cookies hold together. Toss the diced peaches with cinnamon, nutmeg, and optional ginger, then set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream together the room temperature butter, light brown sugar, and granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined and smooth.
  5. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until incorporated to avoid overmixing.
  7. Fold in Peaches: Gently fold the seasoned diced peaches into the cookie dough using a spatula to evenly distribute without breaking the fruit.
  8. Chill the Dough: Cover the dough and chill for 20 to 30 minutes. Chilling helps the cookies retain their shape and makes the dough easier to scoop.
  9. Preheat Oven and Line Sheets: Toward the end of the chilling time, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
  10. Scoop Dough onto Sheets: Using a 2-tablespoon scoop or spoon, portion dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  11. Add Crisp Topping: Press approximately 1 teaspoon of the prepared crisp topping firmly onto the top of each dough ball so it sticks well.
  12. Bake: Bake the cookies for 12 to 15 minutes, or until the edges turn lightly golden and the centers are just set but still slightly soft.
  13. Cool Cookies: Allow cookies to cool on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
  14. Prepare Vanilla Icing (Optional): In a small bowl, whisk together confectioners’ sugar, whole milk, vanilla extract, and a pinch of kosher salt until smooth. Drizzle over cooled cookies if desired.

Notes

  • Peeling the peaches is optional but recommended for a smoother texture.
  • Dicing peaches into small, uniform pieces helps the cookies hold together and distribute peach flavor evenly.
  • Chilling the dough is important to prevent excessive spreading during baking.
  • Old-fashioned oats in the crisp topping add a nice texture contrast but can be substituted with quick oats if necessary.
  • The vanilla icing is optional but provides a sweet finishing touch for presentation and extra flavor.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/peach-crisp-cookies-with-spiced-peaches-and-crunchy-topping-recipe/