Ingredients
Crisp Topping
- 3 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- 4 tablespoons all-purpose flour
- 3 tablespoons old-fashioned oats
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
Cookie Dough
- 1 cup (165 g) finely diced fresh peach (about 1 large or 2 small peaches, peeled if desired)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Vanilla Icing (Optional)
- ¾ cup (94 g) confectioners' sugar
- 1 ½ tablespoons whole milk
- ¾ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Make Crisp Topping: In a small bowl, stir together melted butter, brown sugar, flour, oats, cinnamon, and salt until clumps form. Set aside; the mixture will firm up as it sits.
- Prepare Peach Mixture: Dice the peach into about ¼-inch pieces. Toss them with cinnamon, nutmeg, and ginger if using. Set aside to infuse flavors.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together room temperature butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture on low speed, mixing just until combined without overmixing.
- Fold in Peach Mixture: Gently fold the seasoned diced peaches into the dough to distribute evenly.
- Chill Dough: Cover the dough and chill it for 20 to 30 minutes. This step helps prevent excessive spreading during baking and makes scooping easier.
- Preheat Oven and Prepare Baking Sheets: Toward the end of chilling, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop Dough: Scoop the dough into 2-tablespoon portions, spacing them about 2 inches apart on the prepared baking sheets.
- Apply Crisp Topping: Press approximately 1 teaspoon of the crisp topping firmly onto the top of each dough ball to adhere.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, until edges are lightly golden and centers are just set but still soft-looking.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
- Make Vanilla Icing (Optional): In a small bowl, whisk together confectioners' sugar, whole milk, vanilla extract, and a pinch of kosher salt until smooth. Adjust consistency with additional milk if needed to achieve a drizzling texture.
- Drizzle Icing: Once cookies have cooled, drizzle the prepared vanilla icing over the top before serving.
Notes
- Peel peaches if you prefer a smoother texture in the cookies.
- Chilling the dough improves cookie shape and texture by preventing excessive spreading.
- The crisp topping adds a delightful texture contrast; don’t skip it.
- Vanilla icing is optional but adds a nice sweet finish to the cookies.
- You can substitute peaches with other fresh stone fruits like nectarines or apricots.
- Store cooled cookies in an airtight container for up to 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
