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Soft and chewy, these homemade brown butter oatmeal cookies are swirled with sweet peach jam and fresh peaches for the ultimate late-summer treat. They’re delicious on their own, but the real magic is the brown butter vanilla icing with just a hint of cinnamon. Thick, creamy, and rich, it melts into every warm, gooey bite, making these cookies completely irresistible.
Every year, the wait for August peaches is never easy. The temptation to start baking the moment they appear at the farmers market is real, but it’s worth holding out until they’re perfectly ripe, juicy, and at their sweetest.
These cookies were inspired by a fan-favorite fall recipe, the Iced Apple Cider Oatmeal Cookies. The moment those came out of the oven, the idea of a summer peach version took hold — and after plenty of testing, the result is what I think is the perfect recipe.
Fresh fruit can be tricky to bake with, especially in cookies, but the sweet peaches paired with the rich, caramel-like flavor of browned butter are a genuinely delicious combination. The icing ties everything together, melting into each warm cookie and complementing the peaches perfectly.
Ingredients
Cookies
- Peach jam
- Fresh peaches
- Salted butter
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Cinnamon
- Sea salt
Brown Butter Icing
- Salted butter
- Powdered sugar
- Milk, cream, or water
- Vanilla extract
- Cinnamon
- Sea salt
The Steps
Step 1: Mix the Peaches
Stir together the peach jam and fresh peaches. Let the mixture sit while you brown the butter. This gives the peaches time to release some of their juices and creates even more flavor.
Tip: Use ripe peaches that are still slightly firm so they hold their shape in the cookies. And don’t worry if the jam isn’t perfectly mixed in — those little pockets and swirls of jam are exactly what you want.
Step 2: Brown the Butter
Cook the butter over medium heat until it’s golden and smells rich and nutty, about 3 to 4 minutes. Transfer it to a heatproof bowl and let it cool slightly before making the dough.
Brown Butter Advice: Keep a close eye on the butter during the last minute. It can go from perfectly browned to burnt very quickly. As soon as it smells toasted and you see golden brown bits on the bottom of the pan, it’s ready.
Once the butter has cooled slightly, mix the dough, fold in the peach mixture, scoop onto a lined baking sheet, and bake until golden at the edges but still soft in the center. While the cookies are still warm, spoon the brown butter cinnamon icing generously over the top and let it melt in. These are best enjoyed the day they’re baked, while the icing is still glossy and the peaches are warm and jammy throughout.
