For the Peach Cobbler Filling:

2 cups fresh peaches, diced

2 tablespoons brown sugar

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 teaspoon cornstarch + 1 teaspoon water (slurry)

For the Cookies:

2 cups all-purpose flour

½ cup unsalted butter, room temperature

½ cup light brown sugar

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

For Rolling: ¼ cup granulated sugar + ½ teaspoon cinnamon

Optional Glaze: ½ cup powdered sugar, 1–2 tablespoons milk or cream, ¼ teaspoon vanilla extract

Optional Crumble Topping: 2 tablespoons brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon cold butter

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In a saucepan over medium heat, cook peaches with brown sugar, granulated sugar, vanilla, lemon juice, cinnamon, and nutmeg until soft (about 5–7 minutes). Stir in cornstarch slurry, cook until thickened, then chill completely.
In a large bowl, cream butter with brown and granulated sugars until light and fluffy. Mix in egg and vanilla.
In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients, mixing until combined. Chill dough for at least 2 hours.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll dough into balls, coat in cinnamon sugar, and place on prepared sheets. Bake 10–12 minutes until edges are golden. Immediately press a small well in the center of each cookie.
Cool slightly, then spoon chilled peach filling into each well. Drizzle glaze and sprinkle crumble topping if desired.

Swap fresh peaches for frozen or canned (drained and patted dry) if out of season.
Fold chopped nuts into dough or sprinkle on top for extra crunch.
Add almond extract to dough or filling for a peach-almond flavor.
Make ahead: dough and filling can be prepped 1–2 days in advance.
Chill filling completely before adding to prevent soggy cookies.