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–+ servings
Fresh Peach Crisp Cookies with diced peaches, oat crumble topping and drizzle

Fresh Peach Crisp Cookies

All the best parts of a peach crisp, packed into a chewy, no-chill cookie. Crisp edges, chewy oats, fresh peaches, crumble topping and an heavenly almond drizzle.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

For the Cookies:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup rolled oats
  • 2 Tbsp milk powder
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup butter melted and cooled slightly
  • 1/2 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup finely diced fresh peaches patted dry*

For the Crisp Topping:

  • 1/4 cup quick-cooking oats
  • 2 Tbsp all-purpose flour
  • 2 Tbsp packed brown sugar
  • 1 Tbsp butter melted
  • 1/4 tsp cinnamon
  • Pinch of sea salt

For the Almond Glaze:

  • 1/2 cup powdered sugar
  • 1 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch of salt

Instructions
 

Make the cookie dough:

  • In a medium bowl, whisk together the flour, oats, milk powder, salt, cinnamon, baking powder, and baking soda. Set aside.

  • In a large bowl, combine the melted butter, sugar, and brown sugar. Mix well until very light and fluffy.
  • Mix in the vanilla and egg until the mixture is fluffy and well combined.

  • Add in the dry ingredients and the peaches and mix just until combined.

Make the crisp topping:


  • In a small bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and mix with your fingers or a fork until crumbly.

Bake the cookies:


  • Scoop the dough onto baking sheets**, leaving plenty of room between each cookie.
  • Gently press a little of the crisp topping onto each cookie.

  • Bake at 375°F for 9-11 minutes, or until the edges are lightly golden and the centres still look slightly soft.
  • Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Make the glaze:


  • Whisk together the powdered sugar, milk, vanilla, almond extract, and salt until smooth. Drizzle over the cooled cookies.

Notes

*Use firm peaches here. Extra ripe peaches will be too juicy.
**I use a medium cookie scoop (approximately 3 Tbsp size)
Keyword Fresh Peach Crisp Cookies
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