Peach Cobbler Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the peeled and sliced fresh peaches. Chill the dough overnight or for 30 minutes in the freezer. Let chilled dough reach room temperature before baking. Bake freezer dough right away.
6. Scoop the dough and drop onto the prepared baking sheet, spacing them about 2 inches apart.
7. Sprinkle each cookie with cinnamon sugar.
8. Bake for 12-15 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.