Start by combining your softened salted butter with the brown and granulated sugars in a large bowl. Mix on low speed to avoid a sugar mess, then crank it up to medium-high and beat for about three minutes until it’s light and fluffy.

Add the eggs one at a time, letting each blend in before adding the next, then pour in the vanilla and mix everything well.

Combine the flour, baking powder, and cinnamon in another bowl, whisking to ensure even distribution. Slowly add this dry mix to the wet, stirring just until combined into a soft, thick dough, don’t overmix!

Line a baking sheet with parchment paper, then scoop dough balls onto it. Use your thumb to gently press a small indent into each dough ball. Cover tightly and chill in the fridge for several hours or freeze for 30 minutes if you’re short on time. This step helps the cookies keep their shape and stops the filling from leaking.

While the dough chills, cook the peach filling by combining diced peaches, brown sugar, butter, cornstarch, and a pinch of nutmeg in a saucepan. Cook over medium heat, stirring often, until it bubbles and thickens into a jammy sauce. Let it cool completely before filling the cookies.

For the crumble, melt the butter and let it cool slightly. Mix the brown sugar, flour, and salt in a bowl, then add the butter and gently combine until crumbly. Break up any clumps with a fork.

Preheat your oven to 375°F (190°C). Arrange chilled dough balls on a lined baking sheet, spacing them apart. Spoon a teaspoon of the cooled peach filling into each indentation, then sprinkle crumble on top.

Bake for about 11 minutes, taking them out just before fully set. Let the cookies rest on the sheet for a few minutes to firm up before transferring. This keeps them soft, peachy, and perfectly shaped.