– 4 Large peache – ⅓ cup Brown sugar packed light or dark – ½ teaspoon Ground cinnamon – 3 cups All-purpose flour – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted and cooled – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – 2 oz Freeze dried peaches grounded into a fine crumb – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 1 Egg yolk room temperature – 2 cups Roasted chopped peaches cold
I sliced peaches with the peel on. Half the peaches should be diced. Put slices in one basin and diced peaches in another.Split brown sugar and cinnamon in half between bowls. Mix with a rubber spatula.
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Pre-heat the oven to 400℉. Parchment a baking sheet. Place diced peaches on one half of the baking sheet and slices on the other.Bake 6-10 minutes. Bake peaches till soft. Put diced peaches in a basin. Set slices on a dish to cool.
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Freeze the dish of peaches for 20 minutes.Mix flour, baking powder, soda, and salt in a medium basin. Mix freeze-dried peaches in a food processor until fine. Set aside.
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Mix melted butter (cooled to room temperature), brown sugar, and sugar in a bowl with a mixer. Beat fast for 2 minutes.Add vanilla, egg, yolk, and freeze dried peaches. High-speed mix until mixed.
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Mix the dry ingredients on low speed until mixed. Dough will be dryer. Add chilled peaches. Mix low until mixed. Peaches will slightly moisten dough.Pre-heat the oven to 350℉. Use parchment on two cookie sheets. Rest dough for 10 minutes.
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Large cookie scoop (2 oz or 2 TBSP) scoop dough. Use 6 cookie dough balls per sheet.Baking one sheet at once. Bake 14-16 minutes. Bake till gently browned edges.
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Cookies take longer to bake with peaches.Keep the cookies on the heated pan for 5 minutes. Transfer to cooling rack. Add a roasted peach slice to the cookie. Cool fully.
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