In a large mixing bowl, cream together Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.

Mix in Egg and Vanilla Extract before adding Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes.

Scape down the sides of the bowl to ensure all ingredients are mixed together.

Gradually add the remaining dry ingredients until fully combined.

Using a Medium #50 Cookie Scoop, place 1 scoop of cookie dough in each muffin top well. Add a second, smaller scoop of cookie dough on top of the larger balls of dough (Small size #60), or just eyeball a smaller scoop.

Using the bottom of a glass or a measuring cup that has been dipped in sugar, press the center of each cookie dough ball down flat. The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps prevent the glass from sticking to the cookie dough.

Open the can of Peach Pie Filling and cut the peaches into smaller bite-size pieces.

Scoop a large spoonful of peach pie filling into the well of each cookie. There is no need to overfill. Just fill the well.

In a separate bowl, combine ⅓ cup of Brown Sugar, 2 tablespoons of All-Purpose Flour, ½ teaspoon of ground Cinnamon, and softened Butter with an electric mixer.

Sprinkle a teaspoon or two of the crumble mixture on top of the filling before baking the cookies.

Bake in a preheated 350 F Degree Oven for 9-11 minutes. The edges of the cookies will be set and lightly golden in color when done.

Allow the cookies to cool for about 5 minutes before moving them to a wire rack to cool completely.

Optional: Garnish with a dusting of powdered sugar and serve.

Combine Powdered Sugar, Vanilla Extract, and Butter together until smooth.

Drizzle Milk into the glaze until the desired consistency is reached.

Garnish the tops of cooled Peach Pie Cobbler Cookies with icing and allow it to set.

Serve warm with a scoop of Peach or Vanilla Ice Cream!