Peach Crumble Cookies

• Salted butter½ cup (113 grams)
• ⅓ cup of light brown sugar
• Large egg yolk½ (9 grams)
• Vanilla extract½ teaspoon (1.5 grams)
• All-purpose flour1 cup (130 grams)
• Cornstarch1 teaspoon (2 grams)
• Baking soda½ teaspoon (1 gram)
• Salt½ teaspoon (2 grams)

• Fresh or frozen (thawed) diced peaches1½ cups (225g)
• Granulated sugar2 tbsp (25g)
• Cornstarch1 tbsp (8g)
• Lemon juice1 tsp (5g)
• Cinnamon¼ tsp (0.5g)

• All-purpose flour½ cup (60g)
• Rolled oats¼ cup (25g)
• Brown sugar3 tbsp (36g)
• Salted butter, melted3 tbsp (42g)
• Saltpinch
• Cinnamon⅛ tsp

Preheat the oven to 375°F (190°C)

For the peach filling: Dice the peaches and add the peaches, sugar, cornstarch, lemon juice, and cinnamon to a saucepan. Cook over medium heat for 5–7 minutes, stirring frequently, until thick and jammy. Let this cool for 10 minutes.

For the cookie dough:

Melt the butter in the microwave for 45 seconds.

In a large bowl, combine the butter, sugar, vanilla, and egg yolk. Whisk together for about a minute. Fold in the flour, cornstarch, and salt until just combined.

Using a cookie scoop, portion each cookie to about 1 and ½ tablespoons. Once portioned out, form each scoop of cookie dough into a ball and press an opening in the center with your thumb.

Place the shaped cookie dough on a baking sheet and let this chill in the freezer for30 minutes.

Once chilled, scoop about half an ounce of peach filling into the center of each cookie.

In a small bowl, mix together the crumble topping until you have a sandy, clumpy texture. Add about a teaspoon of the crumble on top of the peach filling.

Bake for 11-13 minutes, until the cookie is lightly golden.