Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup diced fresh or canned peaches
- 1 tsp cornstarch (to toss with peaches)
For the crumble topping:
- 2 tbsp butter, melted
- 2 tbsp brown sugar
- 3 tbsp all-purpose flour
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, cream softened butter with both sugars until light and fluffy. Mix in egg and vanilla.
- Gradually add dry ingredients to wet, mixing until a dough forms.
- Toss diced peaches with cornstarch, then gently fold into the dough.
- Scoop dough onto prepared baking sheet, spacing cookies 2 inches apart.
- Make crumble by mixing melted butter, brown sugar, flour, and cinnamon. Sprinkle over each cookie.
- Bake for 12–15 minutes, until golden on the edges and set in the center.
- Cool on baking sheet for a few minutes, then transfer to wire rack.
Notes
- Add chopped pecans or a pinch of nutmeg for variation.
- Use well-drained canned or frozen peaches if fresh are unavailable.
- Drizzle with a vanilla glaze for extra flair.
- Freeze dough balls for easy future baking.
- Warm baked cookies briefly in a 300°F oven for fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
