Peach Cobbler Cookie

INGREDIENTS

• Peach Filling
  • 3 peaches
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla paste
  • 1 tsp corn starch + 2 tsp water
  • 1/2 lemon, juiced
• Cookie Dough
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups (3 sticks) softened unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla paste
• Dough Rolling Mix
  • 1/2 cup turbinado sugar
  • 2 tsp cinnamon
• Cinnamon Streusel
  • 1/2 cup melted salted butter
  • 2/3 cup brown sugar
  • 1 cup + 2 tbsp all-purpose flour
  • 1/2 tsp cinnamon
  • Pinch of salt
• Caramel Sauce
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 1 tsp vanilla paste
• Flaky salt for topping

INSTRUCTIONS

• Caramel Sauce: In a saucepan, combine sugar and water. Cook on medium until sugar dissolves (3-4 min). Cook until it’s amber (8-12 min). Mix in butter, then gradually whisk in cream. Remove from heat; whisk in vanilla and salt. Let cool for 10 min. Transfer to a jar.
• Streusel: Combine melted butter, brown sugar, flour, cinnamon, and salt. Spread on a parchment-lined tray. Bake at 350°F for 8 min. Let cool.
• Cookies: Preheat oven to 375°F. Line baking sheets with parchment. Combine flour, baking powder, and salt. Cream butter and sugar until fluffy. Add eggs and vanilla. Mix in flour mixture. Form 1-inch balls, coat in turbinado sugar and cinnamon , press to 1/3-inch thick. Bake 9-11 minutes. Cool on sheets.
• Peach Filling: In a saucepan, combine peaches, sugar, lemon juice, and cinnamon. Cook for 6 min. Mix cornstarch and water, stir into peaches. Cook 1 min, remove from heat, and add vanilla. Chill.
• Assembly: Fill cookies with peach filling, top with streusel, drizzle caramel, and sprinkle flaky salt.