Ingredients:
Unsalted Butter – Gives the cookies richness and a tender crumb. Using unsalted lets you control the salt level perfectly. Room temperature butter creams more easily with sugar, trapping air for a softer texture.
Granulated Sugar – Adds sweetness and helps the cookies spread just the right amount. It also contributes to a slightly crisp edge.
Light Brown Sugar – Adds moisture, chewiness, and a subtle molasses flavor that pairs beautifully with peaches.
Eggs – Bind the dough and add richness. They also help the cookies stay soft in the center.
Vanilla Extract – Enhances the sweetness and deepens the flavor of both the cookies and frosting.
All-Purpose Flour – The structure of your cookies. Too little and they’ll spread too much; too much and they’ll be dry.
Baking Powder – Helps the cookies rise slightly and stay thick.
Cinnamon – Adds warmth and a subtle spice that makes the peaches shine.
Cornstarch – A cookie texture secret! Keeps them soft and slightly thick without drying out.
Salt – Balances sweetness and enhances flavor depth.
Cream Cheese – The base of the frosting, adding tang and creaminess.
Powdered Sugar – Sweetens the frosting while keeping it smooth and fluffy.
Peaches – The star of the show! Juicy, sweet, and full of summer flavor.
Oats – Give the crumble topping texture and that signature crisp bite.
Why You’ll Love This Recipe
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It’s basically peach cobbler in cookie form.
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Perfect texture combo – soft, creamy, juicy, and crunchy.
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Summer showstopper – stunning presentation with fresh peach topping.
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Make-ahead friendly – prep elements in advance.
Equipment Needed
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Electric mixer – Makes creaming the butter and sugars effortless for that fluffy cookie base.
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Mixing bowls – You’ll need separate bowls for wet ingredients, dry ingredients, and the crumble topping.
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Cookie scoop – Ensures perfectly even cookie portions so they bake consistently.
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Saucepan – For simmering the peach filling until thick and glossy.
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Baking sheets – A sturdy base for baking the cookies without warping.
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Parchment paper – Prevents sticking and makes cleanup a breeze.
Substitutions & Modifications
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Peaches → Try nectarines, apricots, or berries.
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Gluten-free: Swap flour for a 1:1 gluten-free blend.
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Dairy-free: Use vegan butter and cream cheese alternatives.
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Less sweet: Reduce frosting sugar to 1 ½ cups.
Peach Crisp Cookies – Soft Cinnamon Cookies with Cream Cheese Frosting & Peach Pie Filling
Video
Ingredients
Cookie Dough
- ¾ cup unsalted butter, room temperature 170g
- ½ cup granulated sugar 100g
- ½ cup light brown sugar, packed 110g
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 240g
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Frosting
- 8 ounces cream cheese, room temperature 226g
- 4 tablespoons unsalted butter, room temperature 56g
- 1 teaspoon vanilla extract
- 2 cups powdered sugar 240g
Peach Filling
- 3 ripe peaches, peeled & diced into small pieces
- 1 tablespoon unsalted butter, melted 14g
- ¼ cup light brown sugar, packed 55g
- ¼ teaspoon cinnamon
- 1 teaspoon cornstarch
Crumble Topping
- 2 tablespoons unsalted butter, melted 28g
- 2 tablespoons all-purpose flour 15g
- 2 tablespoons old-fashioned oats 14g
- 2 tablespoons light brown sugar, packed 25g
- ¼ teaspoon salt
Instructions
- Make the cookie dough: In a large mixing bowl, cream together room temperature butter, granulated sugar, and light brown sugar until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, cornstarch, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Scoop and chill: Use a cookie scoop to portion the dough into 16 balls. Place on a parchment-lined baking sheet and refrigerate for 30 minutes.
- Make the peach filling: While the dough chills, peel and dice the peaches into small pieces. Add to a saucepan with melted butter, brown sugar, cinnamon, and cornstarch. Cook over medium heat for about 10 minutes until thickened and glossy. Set aside to cool.
- Make the crumble topping: In a small bowl, mix together melted butter, flour, oats, brown sugar, and salt until clumpy. Spread onto a parchment-lined baking sheet and bake at 375°F (190°C) for 5–10 minutes until golden and crisp. Cool completely.
- Bake the cookies: Preheat the oven to 375°F (190°C). Arrange chilled dough balls on baking sheets, leaving space between each. Bake for 12–14 minutes or until edges are set but centers are still soft. Let cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Mix in vanilla extract. Slowly add powdered sugar, beating until fluffy.
- Assemble: Spread frosting over each cooled cookie. Spoon about 1 tablespoon of peach filling onto the center. Sprinkle lightly with crumble topping. Serve and enjoy!
Tips & Tricks for the BEST Peach Crisp Cookies:
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Chill the dough to prevent excess spreading.
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Dice peaches small so they sit nicely on the cookies.
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Make crumble ahead—it stays crunchy for days.
Storage Instructions
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Fridge: Store in an airtight container for up to 4 days. Best kept chilled due to the cream cheese frosting.
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Freezer: Freeze unfrosted cookies for up to 2 months. Add frosting, filling, and crumble after thawing.
More of my recipes
Do you LOVE Peaches?!? Check Out More of my Fav Peach Recipes:Salted Caramel Peach Crumble Buns – Giant Bakery-Style Summer Buns with Cream Cheese Custard Peach Cobbler Cinnamon Rolls (With Peach Jam & Crumble Topping) Honey Peach Latte with Homemade Syrup – Easy Iced or Hot Summer Latte RecipeConclusion
If you’ve ever wanted to win Peach Season in one bite, this is the way to do it. These Peach Crisp Cookies aren’t just dessert—they’re an experience. Make them for your next summer gathering, and watch them disappear.
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If you make these Peach Crisp Cookies, tag me on Instagram @munchiesbymallory so I can see your gorgeous creations!
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