Ingredients
Equipment
Method
Make the crumb topping:
- In a bowl, mix ½ cup flour, ¾ cup brown sugar, and 2 tablespoons cinnamon. Stir in melted butter until crumbly. Set aside.
Mix dry ingredients:
- In another bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt.
Cream butter and sugars:
- In a large bowl, beat cold cubed butter with brown sugar and granulated sugar until light and fluffy. This may take about 3-4 minutes.
Add eggs:
- Beat in the eggs until combined.
Add dry ingredients:
- Slowly add the flour mixture and mix until just combined.
Fold in peaches:
- Gently stir in the finely chopped peaches.
Scoop the dough:
- Scoop about 2 tablespoons of dough for each cookie onto a lined baking sheet.
Add crumb topping:
- Sprinkle a generous amount of crumb topping on each cookie, pressing it lightly so it sticks.
Bake:
- Bake at 350°F (175°C) for 12-15 minutes or until the edges are lightly golden.
Cool:
- Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool.