Directions

• Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
• In a large mixing bowl, add the browned butter. Whisk in the white and brown sugars, mixing until combined.
• Then crack in both eggs, along with adding the vanilla extract. Whisk together until smooth.
• Pour in all the dry ingredients of flour, baking soda, powder, salt, cinnamon and nutmeg. Use a rubber spatula to fold the batter together until a thick dough forms. It might not fully form by folding, so when it becomes large crumbles, use clean hands to press the mixture together until it combines into a dough.
• Use a 2 inch scooper to make balls off the cinnamon dough and transfer to the prepared baking sheet. Place each dough ball about 2 inches apart from eachother.
• Then use your fingers to create a well in the middle of each dough ball, also pressing the cookies down slightly.
• Bake in the oven for 12 minutes or until the cookies have spread and crinkled at the edges. The edge of the cookies with also be slightly golden.
• Peach Filling
• While the cookies bake, strain the canned peaches in a strainer, rinsing off the thick peach sauce surrounding them. Continue doing this until they are clean. Transfer the peaches to saucepan.
• In the saucepan add all the sugars, wet ingredients and dry ingredients at once. That is the white sugar, brown sugar, nutmeg, cinnamon, lemon juice, water, vanilla, and cornstarch.
• Place over medium heat on the stove and stir together until combined.
• As the peach filling heats up it will become thicker. Bring this mixture to a boil, stirring every minute or so to prevent sticking and combine the ingredients evenly.
• As the mixture becomes hot and the peaches soften event more, use the utensil you are stirring with to break the peaches into smaller chunks.
• Once the mixture has boiled and thickened, remove from the heat to cool.
• Assembling Peach Cobbler Cookies
• Once the cookies are done, remove from the oven and use the back of a spoon to press the cookies down again where you made wells before baking, to make sure there is space for the peach filling.
• Place peach filling into the center of each cookie to fill the well's size.
• Quickly whip up the glaze in a small bowl. Add the powdered sugar, cinnamon, vanilla and milk all at once. Whisk until combined, and then rapidly to remove any clumps.
• Drizzle this cinnamon glaze on top of the peach cobbler cookies with a spoon or by dragging the whisk across the top of the cookies diagonally.
• Serve these cookies and enjoy! These are best topped with a scoop of vanilla ice cream and eaten while still warm.