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–+ servings
Peaches and Cream Cookies

Peaches and Cream Cookies That Will Wow Your Taste Buds

Delight in these Peaches and Cream Cookies, soft and chewy with juicy peaches and creamy white chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Substitute with a 1:1 gluten-free flour blend for gluten-free version.
  • 2 tablespoons cornstarch Keeps cookies soft and chewy.
  • 2 teaspoons baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup unsalted butter Adds richness and moisture.
  • 3/4 cup granulated sugar Brown sugar can be used for deeper flavor.
  • 3/4 cup brown sugar Adds moisture and chewiness.
  • 1 large egg Acts as a binder and leavener.
  • 2 teaspoons vanilla extract For flavor depth.
  • 1 teaspoon almond extract Adds nutty flavor; omit if not available.
  • 1 cup fresh or frozen peaches Avoid cans with added syrup.
  • 1 cup white chocolate chips Substitute with semi-sweet or milk chocolate if desired.
For Serving
  • 1 cup powdered sugar Dust on top for a charming presentation.
  • 1 cup fresh peach slices Serve alongside for an extra touch of freshness.

Equipment

  • Oven
  • Mixing bowls
  • Baking Sheets
  • Parchment paper
  • hand mixer

Method
 

Step-by-Step Instructions for Peaches and Cream Cookies
  1. Prepare Ingredients: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Dry your fresh or frozen peaches and chop them into small pieces.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
  3. Cream Butter and Sugars: In another bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy.
  4. Add Egg and Extracts: Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully incorporated.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
  6. Fold in Peaches and Chocolate: Carefully fold in the chopped peaches and white chocolate chips.
  7. Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.
  8. Cool: Remove cookies from the oven and allow to cool on the baking sheets for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 100mgSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure peaches are patted dry to avoid soggy cookies. Rotate baking sheets halfway through baking for even results.

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