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.
