Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, packed light brown sugar
- 1/2 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp honey
- 2 large eggs, room temperature
- 2 tbsp unsalted butter, melted
- 1/2 cup white granulated sugar
- 2 tsp ground cinnamon
- 4 peaches, 1 lb cubed
- 2/3 cup brown sugar, light brown sugar packed
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
- In a medium bowl, combine the all-purpose flour, baking soda, cinnamon, cornstarch, and salt. Set aside.
- In a large bowl, use a mixer to cream together the room temperature butter, brown sugar, and granulated sugar on high speed for 2 minutes until fluffy and pale.
- Blend in the eggs, vanilla extract, and honey at medium speed until fully combined. Gradually add the dry ingredients, mixing on low until just combined.
- Preheat the oven to 350℉ (175℃) and line two cookie sheets with parchment paper. Allow the cookie dough to rest for 10 minutes to reduce spreading during baking.
- Scoop the dough with a large cookie scoop (approximately 2 oz) and place six cookie dough balls onto each sheet.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. After baking, let cookies sit for 2 minutes, then press gently in the center of each with a teaspoon to create indents.
- Transfer cookies to a wire rack to cool completely.
Notes
For added flavor, consider using ripe peaches.
Store cookies in an airtight container for up to a week.
Adjust baking time based on the size of your cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.