Peach and Blueberry Crisp Cookies

Name: Peach and Blueberry Crisp Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup diced peaches; 1 cup fresh blueberries; 1/2 cup oats; 1/4 cup brown sugar; 1/4 cup all-purpose flour; 1/4 cup unsalted butter, melted; 1/2 teaspoon cinnamon

Highlighted under: Dessert Lover’s Collection

I absolutely love making Peach and Blueberry Crisp Cookies during the summer when these fruits are at their peak. The combination of sweet peaches and tart blueberries creates a delightful flavor explosion. These cookies are not only crispy on the outside but also soft and chewy on the inside, making them incredibly satisfying. I love how easy they are to whip up for any occasion, whether it's a summer picnic or just a cozy evening at home. Everyone who tries them asks for the recipe, and I can't wait for you to experience them too!

Created by

Leo

Last updated on 2026-02-07T18:17:28.446Z

When I first created this recipe, I wanted to make something that celebrated the wonderful flavors of summer fruits. After a few batches, I discovered that the key to perfecting these cookies is using ripe peaches alongside fresh blueberries. The balance of sweetness and tartness gives them a unique twist that makes them irresistible. I also like to sprinkle a bit of sea salt on top before baking, which enhances the overall flavor.

One of my favorite moments is when I take them out of the oven and the whole kitchen fills with an amazing aroma. The crispy edges and soft centers are a perfect contrast that keeps everyone coming back for more. I often serve them with a scoop of vanilla ice cream—it's the ultimate treat. I hope you enjoy making these as much as I do!

Why You'll Love These Cookies
Deliciously sweet with a hint of tartness from the fruits
Crispy edges and chewy centers create the perfect texture
Perfect for summer gatherings or as a sweet treat anytime

The Importance of Ripeness

When selecting peaches for your Peach and Blueberry Crisp Cookies, ripeness is crucial. Look for peaches that yield slightly to pressure and have a sweet aroma; these will provide the best flavor and moisture. Overripe peaches can turn mushy during baking, while underripe ones may not provide the desired sweetness. A good approach is to buy peaches a few days in advance and let them ripen at room temperature; this will enhance their natural sweetness, vital for the balance with the tart blueberries.

Blueberries, unlike peaches, should be firm and plump. They should have a deep blue color and a slight bloom on the surface, indicating freshness. If you're using frozen blueberries, make sure to thaw and drain them before adding them to the dough to prevent excess moisture, which can lead to soggy cookies. I recommend reserving a few blueberries to sprinkle on top before baking; they will burst during cooking and add a lovely visual appeal.

Baking Technique for Perfect Cookies

For optimal texture in your cookies, be careful not to overmix the flour into the dough after adding it to the butter mixture. Overmixing can lead to tough cookies. To determine if the dough is ready, mix just until you no longer see dry flour, then gently fold in the fruits. This ensures that the cookies remain chewy and soft in the center while still having crispy edges. I often use a rubber spatula for this step to avoid overworking the dough.

When dropping the dough onto the baking sheet, aim for uniform tablespoon-sized portions. This helps ensure even baking. For a more artisanal look, try using a cookie scoop; it also helps with portion control. As they bake, keep an eye on the cookies, especially around the 12-minute mark. They are done when the edges are golden, and the centers appear slightly underbaked; they will continue to firm up as they cool on the baking sheet.

Storing and Serving Suggestions

These cookies can be stored in an airtight container at room temperature for up to three days. To keep them fresh, you can also freeze them; place the cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. When you’re ready to enjoy them, just pop them in the microwave for about 10-15 seconds for a warm treat. They are best enjoyed fresh but can still be delicious even after freezing.

I love serving these cookies at summer gatherings alongside a scoop of vanilla ice cream or whipped cream for a delightful dessert twist. They pair beautifully with a light summer beverage like iced tea or lemonade, complementing the fruity flavors. If you want to elevate the recipe further, consider adding a pinch of nutmeg or coconut flakes to the topping for a unique twist.

Ingredients

Gather the following ingredients to make these delightful cookies:

Cookie Base

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup diced peaches
1 cup fresh blueberries

Topping

1/2 cup oats
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1/2 teaspoon cinnamon

Ensure all ingredients are fresh for the best flavor!

Instructions

Follow these steps to create your Peach and Blueberry Crisp Cookies:

Prepare the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the Cookie Dough

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture and mix until just combined. Fold in the diced peaches and blueberries.

Prepare the Topping

In a small bowl, mix together the oats, brown sugar, flour, melted butter, and cinnamon to create the topping mixture.

Assemble and Bake

Drop tablespoons of cookie dough onto the prepared baking sheet, then sprinkle the topping mixture over each dough ball. Bake for 12-15 minutes or until the edges are golden brown.

Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

These cookies are best enjoyed fresh, but can be stored in an airtight container for a few days.

Pro Tips

For a bit of extra flavor, try adding a touch of lemon zest to the cookie dough. It brightens up the flavors beautifully.

Ingredient Substitutions

If you're looking for a healthier alternative to butter, consider using coconut oil or a plant-based butter. Just keep in mind that the flavor may change slightly, adding a hint of coconut warmth. Coconut oil will also lend a chewier texture to the cookies, which I personally enjoy, especially during summer.

For a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. This works well, but I recommend adding an extra tablespoon of cornstarch to enhance the texture similar to traditional cookies. If you want to reduce sugar, using a sugar substitute like erythritol can also be effective without sacrificing too much sweetness.

Troubleshooting Common Issues

If your cookies spread too much in the oven, it might be due to using overly soft butter. Ensure your butter is just softened—not melted—before mixing it with sugars. For better control over the spread, you can chill the cookie dough for about 30 minutes before baking. This also enhances the flavors as the dough sits.

On the other hand, if your cookies turn out too dry, it may be due to overbaking or too much flour. Use a kitchen scale for measuring the flour, if possible; a cup of flour can vary significantly in weight depending on how it’s scooped. Keep an eye on the baking time, and remember they should look slightly underbaked when pulled from the oven. They'll finish firming up while cooling.

Questions About Recipes

→ Can I use frozen fruit instead?

Yes, frozen fruit works well. Just make sure to thaw and drain excess moisture before adding to the dough.

→ How do I make these cookies vegan?

Substitute butter with vegan butter and use flax eggs instead of regular eggs.

→ What can I do if the dough is too sticky?

If your dough is sticky, chill it in the refrigerator for about 30 minutes before baking.

→ Can I add nuts to these cookies?

Absolutely! Chopped walnuts or pecans can add a lovely crunch.