In a small pot, combine diced yellow peaches, brown sugar, and cornstarch over medium heat. Stir gently as the mixture cooks for about 8-10 minutes until the peaches soften and the compote thickens. Once ready, transfer the peach compote to a bowl and let it cool while you prepare the cookie dough.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a separate bowl, mix together all-purpose flour, brown sugar, and ground cinnamon. Melt the unsalted butter and pour it over the dry ingredients, mixing until a thick paste forms. Chill this mixture in the refrigerator for 10-15 minutes, then spread it evenly on your prepared baking sheet, and bake for about 5 minutes.

In a large mixing bowl, whisk together the dry ingredients: flour, ground cinnamon, baking powder, baking soda, and salt. In another bowl, combine the wet ingredients: melted butter, granulated sugar, egg, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined.

Using a 4-tablespoon scoop, drop the cookie dough onto the lined baking sheet, ensuring to space them about 2 inches apart.

Place the baking sheet in your preheated oven and bake the cookies for 11-12 minutes. As soon as they’re out of the oven, gently press down the centers to create little indents for holding the peach compote later.

In a mixing bowl, beat together cream cheese, powdered sugar, ground cinnamon, and vanilla extract until smooth and creamy.

To finish your cookies, spoon a generous amount of the cooled peach compote into the center of each cookie. Next, pipe the cinnamon cream cheese frosting on top and sprinkle the buttery crumble topping over the frosting.