Good Cakes & Bakes stops by to make peach cobbler cookies

Peach Cobbler Cookies (6 large cookies) *You will need two cookie scoop (large and small) Cookie: 16 tablespoons (2 sticks) unsalted butter, softened but still cool 1 cup granulated sugar, plus 1⁄2 cup for rolling dough 1 tablespoon light brown sugar 1 large egg 1 teaspoons vanilla extract 2 cups all-purpose flour 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt Peach Cobbler Filling: 1 can (29 oz) sliced peaches in heavy syrup 1/2 cup granulated sugar or brown sugar 1 teaspoon nutmeg 1/2 teaspoon cinnamon Cinnamon sugar: 1 cup granulated sugar 1 tablespoon cinnamon DIRECTIONS: Peaches 1. Put the peaches, sugar and spices in a medium sauce pan 2. cook on medium heat for 45 minutes or until juice thickens and peaches cook down. 3. Drain the juice off the peaches and allow to cool. Set aside until ready to assemble cookie dough. Cookies 1. Preheat heat the oven to 350 degrees. 2. Cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. 3. Add the egg, vanilla; beat at medium speed until combined, about 30 seconds. 4. Whisk the flour, baking powder, and salt together in a medium bowl 5. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. 6. Place the cinnamon sugar for rolling in a shallow bowl. 7. Scoop cookie dough; make a hole in the dough 8. Fill hole with peach cobbler filling 9. Using the smaller scoop, scoop dough and place on top of peach filling 10. Roll the dough to seal the peaches in 11. Roll cookies in sugar to completely coat 12. Place on sheet pan, and bake 13-15 minutes, rotate pan and bake another 4-5 minutes or until the cookies are golden brown around the edges and their center are just set. .