Brown Butter Peach Cookies in 63 Minutes

Instructions:

1. Combine diced peaches, brown sugar, lemon juice, cinnamon, and nutmeg in a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the mixture transforms into a thick, jammy concentrate. Remove from heat and let cool completely.
2. Melt unsalted butter in a saucepan over medium heat, whisking constantly. Once the butter foams and shifts to a deep mahogany-brown with a nutty aroma, remove immediately from heat to prevent burning.
3. Cream the browned butter with granulated and brown sugars until light and fluffy.
4. Beat in the egg and vanilla extract until fully emulsified.
5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
6. Fold in the cooled peach reduction until evenly distributed.
7. Chill the dough for 30 minutes before baking.
8. Scoop 2 tbsp portions onto parchment paper and bake for 13 minutes until edges are golden.