Peaches n' Cream Cookies

Original Recipe by Christina Tosi (“Milk: Momofuku Milk Bar”) with adaptations by Kellie Nielsen

Original Recipe by Christina Tosi (“Milk: Momofuku Milk Bar”) with adaptations by Kellie Nielsen

1. Preheat the oven to 250°F
2. Combine the ½ c. milk powder, flour, cornstarch, sugar, and salt in a small bowl.
3. Add 4 tablespoons of melted butter and gently toss until the mixture forms small clumps. Add up to 2t more of melted butter if the mixture is too dry and sandy.
4. Spread the clusters on a parchment-lined baking sheet and bake for ~20 minutes.
5. Cool the crumbs completely.
6. Once the crumbs are cooled, add the remaining milk powder and mix. Pour the white chocolate over the crumbs until evenly coated.

1. Combine the butter, sugars, and honey in standing mixer and cream on medium high for 2-3 minutes.
2. Scrape down the sides before adding the eggs and beat on high for 7-8 minutes.
3. While the eggs and sugar are being mixed, combine the flour, baking powder, baking soda, and salt into a bowl.
4. Reduce the mixer to speed to low, using a small measuring combine, add the flour mixture one scoop at a time until everything is just combined, no longer than 1 minute.
5. Scrape down the sides and make sure all the flour at the bottom of the bowl is incorporated into the mixture.
Turn the mixer back onto low, add the crumbs and peaches, mixing until they’re just incorporated, less than 30 seconds.
6. Using a 1 ½ inch ice cream scoop, portion out the dough onto a parchment lined baking sheet. Place the baking sheet in the fridge and chill for a minimum of 1 hour, up to 24 hours.
7. Once the cookies are fully chilled, preheat the oven to 350°F.
8. Place the cookies 3 inches apart on the baking sheet, bake for 9-11 minutes.
9. If you used a larger scoop, add extra time as needed, one minute at a time.
10. The cookies should appear golden brown on the bottom with lightly browned bits on the top, but still yellow.
11. Let cool on a baking sheet and enjoy!
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