Instructions:
- Prep the Peaches:
- If using fresh peaches, peel and dice them into small pieces.
- If canned, drain very well and pat dry to avoid excess moisture.
- Make the Crumble (optional but highly recommended):
- In a small bowl, mix flour, brown sugar, and cinnamon.
- Cut in butter with a fork or pastry cutter until crumbly.
- Set aside in the fridge while you make the cookie dough.
- Cookie Dough:
- In a large bowl, cream butter and sugars until light and fluffy.
- Add eggs one at a time, then vanilla. Mix well.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet, mixing until combined.
- Gently fold in the diced peaches.
- Assemble:
- Scoop cookie dough onto a parchment-lined baking sheet (about 2 tbsp per cookie).
- Sprinkle crumble topping on each cookie, pressing lightly so it sticks.
- Bake:
- Bake at 350°F (175°C) for 12–14 minutes or until edges are golden and centers are set.
- Let cool on the pan for 5 minutes before transferring to a rack.
- Glaze (optional):
- Mix powdered sugar, vanilla, and milk to create a drizzle-able glaze.
- Drizzle over cooled cookies.
Tips:
- Don’t overmix the peaches into the dough — they should stay chunky.
- If dough feels too soft (due to juicy peaches), chill it for 30 minutes before baking.
- These taste amazing warm, but also hold up well for a couple of days.
Want a version with white chocolate chips or streusel baked inside? I’ve got those variations too!
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