4 large ripe peaches, chopped (about 4 cups / 701 g / 25 oz)

1/4 cup white sugar

1/4 cup + 1 tbsp packed light brown sugar

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp lemon juice

2 tsp cornstarch

2 tsp water

1/2 tsp vanilla essence

1 cup salted butter, room temperature (226 g)

1 cup white sugar (210 g)

1/2 cup packed light brown sugar (110 g)

1 1/2 tsp vanilla essence

2 large eggs

3 cups plain flour (390 g)

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup white sugar (105 g)

2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/4 cup salted melted butter (57 g)

1/4 cup packed light brown sugar (55 g)

1 1/2 tbsp white sugar (20 g)

1/2 cup + 1 tbsp plain flour (73 g)

3/4 tsp ground cinnamon

Cook Mode Prevent your screen from going dark

Prepare the peach filling: In a medium saucepan, combine peaches, white sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for about 5 minutes until peaches release their juices.
Mix cornstarch with water, then stir into the peach mixture. Cook another 2–3 minutes until thickened. Remove from heat, stir in vanilla essence, and let cool completely.
Make the cookie dough: In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, followed by vanilla essence.
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually mix dry ingredients into wet until just combined.
Prepare the crumble topping: Mix melted butter, brown sugar, white sugar, flour, and cinnamon until crumbly. Set aside.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 2 tablespoons of dough, make an indentation in the center, and spoon in a bit of cooled peach filling. Sprinkle crumble topping over each cookie.
Bake for 12–15 minutes or until edges are golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Use canned or frozen peaches if fresh are unavailable; drain well and reduce sugar slightly.

Chill dough 20–30 minutes before baking to prevent spreading.

Try adding a splash of bourbon or rum for extra flavor.

Store at room temperature for up to 3 days or refrigerate for up to a week.

Freeze baked cookies or dough balls for up to 2 months.

Drizzle with vanilla glaze for an indulgent finish.