Creating these Peach Cobbler Cookies starts with simple steps that bring out the best in fresh peaches and spices. Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to make cleanup easy. This sets the stage for cookies that turn out chewy and full of flavor.

In a large bowl, cream together softened butter and sugar until light and fluffy, ensuring a smooth base for your peach cobbler cookies. Add vanilla extract and mix well, adapting for vegan options by using plant-based butter. This step helps blend the flavors nicely.

Next, whisk together flour, baking powder, cinnamon, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined. Gently fold in diced peaches to keep their juicy texture intact.

1-Spoon the dough onto the prepared baking sheet in evenly spaced mounds, about 1.5 inches apart.

2-Bake for 12-15 minutes or until edges are golden brown.

3-Prepare the Peach Filling: In a saucepan over medium heat, combine diced peaches, granulated sugar, light brown sugar, cinnamon, nutmeg, and lemon juice, cooking for 6 minutes until bubbly.

4-Mix cornstarch with water to form a slurry, add it to the peach mixture, and cook for another minute. Stir in vanilla extract and cool completely.

5-Make the Cookie Dough: Cream butter with sugars, add vanilla and eggs, then incorporate dry ingredients and chill for 30 minutes.

6-Scoop and Chill the Dough: Form balls with a cookie scoop (about 55 grams each) and chill for at least 3 hours.

7-Prepare the Crumble: Melt butter and mix with brown sugar, flour, and cinnamon, then bake at 350°F for 12-14 minutes and cool.

8-Bake the Cookies: Roll chilled dough in sugar mixture, bake for 11-13 minutes, shape, and cool.

9-Assemble: Fill indents with peach mixture, add crumble, and drizzle glaze if desired.