Ingredients:

  • 2 cups (300g) fresh peaches, peeled and finely diced
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (14g) unsalted butter
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) water
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract
  • 1/2 cup (60g) graham cracker crumbs

Instructions:

  1. Combine diced peaches, brown sugar, butter, cinnamon, and nutmeg in a saucepan over medium heat. Stir frequently for 8-10 minutes until the peaches soften.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and vanilla extract; simmer for another 2 minutes until the mixture is thick and glossy. Remove from heat and cool completely.
  3. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
  4. In a separate larger bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Beat in the egg and vanilla extract.
  6. Gradually incorporate the dry ingredients on low speed until just combined.
  7. Chill the cookie dough in the refrigerator for 30 minutes.
  8. Preheat oven and bake cookies for 13 minutes or until edges are golden.
  9. Whisk powdered sugar, heavy cream, and vanilla to create a glaze; drizzle over cooled cookies and top with graham cracker crumbs.