Stuffed Peach Cobbler Cookies (Print Version)

# Ingredients:

→ Peach Filling

01 - 1½ cups fresh diced peaches
02 - 2 tablespoons granulated sugar
03 - ½ teaspoon ground cinnamon
04 - ½ teaspoon lemon juice
05 - Pinch of fine sea salt
06 - 1 teaspoon cornstarch
07 - 1 teaspoon water

→ Cookie Dough

08 - 7 tablespoons unsalted butter, room temperature
09 - 3.5 oz cream cheese
10 - ½ cup granulated sugar
11 - ½ cup light brown sugar, packed
12 - 1 large egg, room temperature
13 - 1 large egg yolk, room temperature
14 - 1 teaspoon vanilla extract
15 - 1¾ cups all-purpose flour
16 - 2 teaspoons baking powder
17 - ¼ teaspoon salt

→ Rolling Mixture

18 - ½ cup coarse cane sugar
19 - ¾ teaspoon ground cinnamon

→ Crumb Topping

20 - 4 tablespoons unsalted butter, melted
21 - ¼ cup light brown sugar, packed
22 - 1 tablespoon granulated sugar
23 - ½ cup all-purpose flour
24 - ¾ teaspoon ground cinnamon

→ Glaze

25 - 1 cup powdered sugar
26 - 1-2 tablespoons whole milk
27 - 1 teaspoon vanilla extract

# Instructions:

01 - Cook peaches with sugar, cinnamon, lemon juice and salt until jammy. Add cornstarch slurry and cook 2 minutes more. Cool.
02 - Cream butter, cream cheese and sugars. Add eggs and vanilla. Mix in dry ingredients. Chill 30 minutes.
03 - Roll dough balls in cinnamon sugar. Make indents and fill with peach filling. Freeze 3-4 hours or overnight.
04 - Mix crumb ingredients and bake at 350°F for 12-15 minutes until golden. Cool and break into pieces.
05 - Top cookies with crumbs and bake 12-13 minutes. Add more crumbs, cool completely. Top with extra filling and vanilla glaze.

# Notes:

01 - Measure flour properly using spoon-level method
02 - Chilling time important for texture
03 - Can be stored 2-3 days

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