Peach Upside-Down Cookies

Melt the butter in a microwave or over a water bath until liquefied.

In a large bowl, whisk together the melted butter, 110 g of brown sugar, granulated sugar, milk, cornstarch, vanilla extract, cinnamon, baking powder, and salt until smooth.

Add the flour and mix into a soft dough using a spoon or spatula. Do not overmix—just until the ingredients come together.

Wash and dry the peaches, then slice them into thin wedges about 4–5 mm thick.

On a parchment-lined baking sheet, make small mounds of the remaining brown sugar, about ½ teaspoon for each cookie. Arrange 3–4 overlapping peach slices on top of each sugar mound.

Spoon about 1–2 tablespoons of dough directly over the peaches. Press down gently with your palm or a spoon to flatten the dough into a disk that holds the peaches in place.

Repeat with the remaining ingredients, leaving some space between the cookies. You should end up with about 12 unbaked cookies.

Bake for 12–13 minutes in a preheated oven at 180 °C (350 °F). The edges should turn golden, while the centers remain slightly soft.

Right after baking, you can shape the cookies for a neater look if desired. To do this, cover a cookie with a large mug or round cookie cutter and gently swirl in a circle to round out the edges.

Let the cookies rest on the baking sheet for 10 minutes. During this time, they will firm up, making them easier to remove from the parchment.