Peach and Blueberry Crisp Cookies
Highlighted under: Sweet Ending Recipes
I absolutely love baking cookies, especially when they feature fresh fruit. These Peach and Blueberry Crisp Cookies are a delightful combination, balancing the sweetness of ripe peaches with the tartness of plump blueberries. The crisp topping gives each cookie a unique texture that’s satisfying to bite into. Every time I bake these cookies, my kitchen fills with the most inviting aroma, drawing my family in before they’re even out of the oven. It's a recipe that celebrates summer's bounty and makes for a perfect treat any time of day.
When I first stumbled upon the idea of mixing peaches and blueberries in cookies, I was intrigued. I decided to experiment by incorporating a crumbly topping, similar to that of a fruit crisp, and the result was a revelation. The juicy fruit melds beautifully with the cookies, and the topping provides just the right crunch. I recommend using fresh fruits at their peak for the best flavor!
After many trials, I found that a little cornstarch added to the fruit filling helps absorb excess moisture and keeps the cookies from getting soggy. Make sure to let the cookies cool on a wire rack, as this will help them set perfectly without losing their shape. Enjoy them warm or store them for a delightful snack later!
Why You Will Love These Cookies
- A juicy medley of peaches and blueberries in every bite
- Crispy topping adds a satisfying crunch
- Perfectly balanced flavors for any occasion
Choosing the Right Fruit
When making Peach and Blueberry Crisp Cookies, the quality of your fruit can greatly impact the final flavor. Opt for ripe, organic peaches that yield slightly to pressure, indicating sweetness and juiciness. As for blueberries, choose the plumpest ones with a deep blue color, as they are likely the sweetest. If you can’t find fresh fruit, feel free to substitute with frozen, but be aware that this may create additional moisture in the cookies. Ensure you pat the fruit dry with a paper towel before folding them into the dough to maintain the appropriate texture.
Peeling the peaches is a personal choice. While it’s not necessary for this recipe, removing the skin can create a smoother texture in the cookies and helps them absorb the flavors better. If you prefer a bit of texture or don’t want to waste the skin, keeping it on is perfectly fine. Just ensure you chop them into small, even pieces to distribute the flavor evenly throughout the cookie dough.
Perfecting the Cookie Texture
The balance of ingredients in this recipe is key to achieving the perfect cookie texture. The combination of granulated and brown sugar not only sweetens the cookies but also helps create a chewy center due to the moisture retained in brown sugar. If you’re aiming for a lighter cookie, consider using a mix of half granulated sugar and half coconut or cane sugar, which can add a subtle caramel flavor.
Cookie dough should be well-mixed but not overworked; be cautious while combining the flour into the wet ingredients. Overmixing can lead to a tough cookie. Once you fold in the fruit, the dough might seem softer than your typical cookie dough, which is expected. This softness will help keep the cookies chewy and delicious after baking.
Make-Ahead and Storage Tips
If you're preparing for a gathering or just want to enjoy these cookies throughout the week, you can make the dough ahead of time. Once prepared, wrap the cookie dough in plastic wrap and refrigerate for up to three days or freeze it for up to three months. When ready to bake, thaw in the refrigerator overnight before scooping and baking, adjusting the baking time slightly as needed for colder dough.
For storing baked cookies, place them in an airtight container at room temperature for up to five days. If you prefer to keep them longer, consider freezing them. Layer the cookies between sheets of parchment paper in a freezer-safe container, and they can last up to three months in the freezer. When you’re ready to enjoy them, simply reheat the cookies in a preheated oven at 350°F (175°C) for about 5-7 minutes for that fresh-baked texture.
Ingredients
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup fresh peaches, diced
- 1 cup fresh blueberries
For the Crisp Topping
- 1 cup oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Mix all ingredients well and be sure to use ripe fruits for the best flavor!
Instructions
Instructions
Prepare the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets 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 the flour, baking soda, and salt; gradually add to the creamed mixture.
Add the Fruit
Gently fold the diced peaches and blueberries into the cookie dough, being careful not to break the fruit.
Make the Crisp Topping
In a separate bowl, combine oats, flour, brown sugar, cinnamon, and melted butter. Mix until crumbly.
Assemble the Cookies
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, and sprinkle the crisp topping generously over each cookie.
Bake
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack.
Enjoy your delicious cookies warm or store them in an airtight container to keep them fresh!
Pro Tips
- For an extra burst of flavor, you can add a splash of almond extract to the cookie dough. Additionally, using frozen fruit works in a pinch, but fresh will always yield the best results.
Troubleshooting Common Issues
If your cookies spread too much during baking, it could be due to the butter being too soft. Make sure your butter is only softened, not melted. A cold dough can also help keep cookies from spreading too wide; chilling the dough for 30 minutes before baking can improve structure and reduce spread.
Conversely, if your cookies are too dry or crumbly, check the flour measurement. Spoon and level the flour into your measuring cup rather than scooping directly, as this can add extra flour and affect texture. Additionally, make sure not to overbake; the cookies should be soft in the center when removed from the oven and will continue to set while on the baking sheet.
Serving Suggestions
These Peach and Blueberry Crisp Cookies are delicious on their own, but you can elevate the experience by pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold ice cream against the warm cookies enhances the overall flavor and adds a lovely creaminess.
For a fun twist, consider drizzling a light lemon glaze on top. Simply mix powdered sugar with a bit of lemon juice until smooth, and drizzle over the cooled cookies for a citrusy complement to the sweet fruit flavors.
Questions About Recipes
→ Can I use frozen fruit instead of fresh?
Yes, frozen fruit can be used, but it may make the cookies a bit more moist.
→ How should I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week.
→ Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Just thaw in the fridge before baking.
→ What can I do if my cookie dough is too sticky?
If the dough is too sticky, try adding a little more flour, one tablespoon at a time, until it reaches the desired consistency.
Peach and Blueberry Crisp Cookies
I absolutely love baking cookies, especially when they feature fresh fruit. These Peach and Blueberry Crisp Cookies are a delightful combination, balancing the sweetness of ripe peaches with the tartness of plump blueberries. The crisp topping gives each cookie a unique texture that’s satisfying to bite into. Every time I bake these cookies, my kitchen fills with the most inviting aroma, drawing my family in before they’re even out of the oven. It's a recipe that celebrates summer's bounty and makes for a perfect treat any time of day.
What You'll Need
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup fresh peaches, diced
- 1 cup fresh blueberries
For the Crisp Topping
- 1 cup oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
How-To Steps
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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 the flour, baking soda, and salt; gradually add to the creamed mixture.
Gently fold the diced peaches and blueberries into the cookie dough, being careful not to break the fruit.
In a separate bowl, combine oats, flour, brown sugar, cinnamon, and melted butter. Mix until crumbly.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, and sprinkle the crisp topping generously over each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack.
Extra Tips
- For an extra burst of flavor, you can add a splash of almond extract to the cookie dough. Additionally, using frozen fruit works in a pinch, but fresh will always yield the best results.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 75mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g