Peach Cobbler Cookies

Ingredients

For the Peach Filling:

• 3 ripe peaches, peeled and diced
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla paste
• 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
• Juice of ½ lemon

For the Cookie Dough:

• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1½ cups (3 sticks) unsalted butter, softened to room temperature
• 1½ cups granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla paste

For the Dough Rolling Mix:

• ½ cup turbinado sugar
• 2 teaspoons ground cinnamon

For the Cinnamon Streusel:

• ½ cup salted butter, melted
• ⅔ cup brown sugar
• 1 cup plus 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• Pinch of kosher salt

For the Caramel Sauce:

• 1 cup brown sugar
• ½ cup unsalted butter
• ¼ cup milk
• 1 teaspoon vanilla paste

For Topping:

• Flaky sea salt

Instructions

1. Make the Caramel Sauce In a medium saucepan, combine the brown sugar and butter over medium heat. Cook, stirring occasionally, until the butter melts and the sugar dissolves completely, about 3-4 minutes. Continue cooking, stirring frequently, until the mixture turns a deep amber color and smells like caramel, about 8-12 minutes. Watch it carefully as it can burn quickly! Remove from heat and carefully whisk in the milk (it will bubble up). Stir in the vanilla paste and a pinch of salt. Let cool for 10 minutes until slightly thickened, then transfer to a jar. It will thicken more as it cools.
2. Make the Cinnamon Streusel Preheat your oven to 350°F (175°C). In a medium bowl, combine the melted butter, brown sugar, flour, cinnamon, and salt. Mix until the mixture comes together in clumps that look like wet sand. Spread the mixture in an even layer on a parchment-lined baking sheet, breaking it into small clumps as you go. Bake for 8 minutes until golden and fragrant. Remove from the oven and let cool completely on the pan. It will crisp up as it cools. Once cool, break into small crumbles and set aside.
3. Make the Cookie Dough Increase the oven temperature to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla paste and beat until combined. Reduce the mixer speed to low and add the flour mixture, mixing just until the dough comes together. Don't overmix!
4. Roll and Bake the Cookies In a shallow bowl, mix together the turbinado sugar and cinnamon for rolling. Scoop the dough into 1-inch balls (about 1½ tablespoons each). Roll each ball in the cinnamon turbinado sugar mixture until completely coated. Place on the prepared baking sheets, spacing them about 2 inches apart. Use the palm of your hand or the bottom of a glass to press each ball down to about ⅓ inch thick. Bake for 9-11 minutes until the edges are just set and the centers look slightly underdone. They'll firm up as they cool! Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the Peach Filling In a small saucepan over medium heat, combine the diced peaches, brown sugar, cinnamon, and lemon juice. Cook, stirring occasionally, for about 6 minutes until the peaches soften and release their juices. In a small bowl, mix the cornstarch and water together to create a slurry. Pour the slurry into the peach mixture and stir for about 1 minute until the filling thickens. Remove from heat and stir in the vanilla paste. Transfer to a bowl and refrigerate until completely chilled, at least 30 minutes. You want it cold so it doesn't make the cookies soggy.
6. Assemble the Cookies Once all components are ready and the cookies are completely cool, it's time to assemble! Spoon a generous tablespoon of the chilled peach filling right into the center of each cookie, letting it mound up slightly. Sprinkle a generous pinch of the crumbly cinnamon streusel over the peach filling. Drizzle the caramel sauce over the top in a zigzag pattern (warm it slightly if it's too thick). Finish with a pinch of flaky sea salt over everything. Serve immediately for the best texture and presentation!