Peach crumble cookies

- 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.