Peach crumble cookies🍪🍑 Ingredients Cookies - 1/2 cup butter, softened - 1 cup granulated sugar - 1 large egg, room temp - 2 cups all purpose flour - 1/2 tbsp cinnamon - 1/4 tsp salt - 1/4 tsp baking powder - 1/4 tsp baking soda - 3/4 cup peaches, diced (optional: you can toss these in melted butter and cinnamon) Crumble - 5 tbsps unsalted butter - 1 cup all purpose flour - 1/4 cup sugar - 1/2 tsp cinnamon Peach mixture: - 1 peach, diced - 3 tbsp unsalted butter, melted - 1/2 tbsp cinnamon Icing: - 1 cup powdered sugar - 2 tbsps milk Directions: - Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. - In a bowl, combine the crumble topping ingredients with your hands until it’s crumbly. Don’t overmix. Set in the fridge while you prepare the batter. - For the peach mixture, toss the diced peaches in melted butter and cinnamon. Set aside. Optional: you can do the same for the peaches for the cookie dough. - In a bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Set aside. - In a large bowl, beat together the butter and granulated sugar for 3-5 minutes, until light and fluffy. - Add the egg. Beat well. - Fold in the dry mixture until almost combined. - Fold in the peaches with a spatula. Don’t over mix. - Using a cookie scoop, roll dough into a ball and place on the prepared pan, at least 3 inches apart. Make a well in the middle of the dough ball so there’s an indent. - Place a dollop of the peaches from the peach mixture in the middle. Spoon the crumble on top. - Bake at 350 for 16-18 minutes. When there’s 5 minutes left on the oven timer, take the cookies out and place another layer of crumble on top then finish baking them until the middle has set. - Let baked cookies set on the pan for 10 minutes, then transfer to a cooling rack. Let cool completely before adding the icing. - For the icing, combine the powdered sugar and milk. If it’s too runny, add a little more sugar, and vice versa. - @lovevivv