Cook diced peaches, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1 teaspoon cornstarch over medium heat for 5 minutes, stirring often, until thickened. Transfer to a bowl and cool completely so the filling is jammy but not runny.

Beat softened butter with packed brown sugar and granulated sugar until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, then mix in vanilla extract.

Add flour, baking soda, cinnamon, nutmeg, and salt, and mix just until no dry streaks remain. The dough will look thick and slightly soft, not crumbly.

Refrigerate the dough for 30 minutes to firm it up for easier stuffing. When ready, it should be scoopable and hold shape when pressed.

Scoop 2-tablespoon balls of dough and flatten each one into a disk. Place 1 teaspoon of cooled peach filling in the center.

Fold dough around the filling and pinch to seal, then roll into a ball. The peach pocket should be fully enclosed so it won’t leak during baking.

Mix 3 tablespoons sugar and 1 teaspoon cinnamon for coating, then roll each stuffed ball to coat the outside. Place dough balls on a parchment-lined sheet pan, spaced apart.

Bake at 375°F for 12 to 14 minutes until edges are set and the tops are golden. Look for a slight matte look on the tops with crisp golden rims.

Cool cookies on the pan for 5 minutes, then move to a rack to finish cooling. Let them cool fully for a thicker, jam-ready center before serving.