Prepare two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside
In a large bowl, use a stand mixer or hand mixer to cream the butter, about 30-45 seconds. Add in the sugar and continue to cream the butter mixture. The mixture should look a pale yellow.
Gradually add in the flour mixture to the butter mixture. The mixture will be a bit crumbly, so don't worry if it looks off. Add in eggs and mix until fully combined. Place dough in the refrigerator while you make the crumbs.
Make the crumb topping. Add the flour, brown sugar, cinnamon, and melted butter in a small bowl. Mix with a fork until crumbs start to form. The crumbs should be about the size of a pea.
Take the dough out of the fridge and fold in about 3/4 of the crumbs. The dough will be a little lumpy, but don't worry if it does not incorporate fully.
Make the cookie dough balls. Each ball should weigh around 6 oz or 3/4 cups. The dough should make around 5-7 large cookies. Once the dough is in a ball, take about a quarter chunk of dough off the top. Flatten the dough with your thumb to form a well. Inside the well, place some of the peaches and crumbs. The filling should completely fill in the well. Cover the well and filling area with the remaining cookie dough. Repeat for the remaining cookies. If you have extra crumbs, you can sprinkle them on top of the dough.
Place the large balls of dough on a prepared tray and place them in the freezer for 90 minutes.
When the cookies are almost ready in the freezer, preheat the oven to 375°. In order to get a solid cook, place one empty baking sheet upside-down in the oven and place the tray with the cookie dough on top of it. Bake for 24-26 minutes, or until the edges show a golden brown tint.