Peaches and Cream Cookies

introduction

Peaches and Cream Cookies are a delightful treat that blends the sweet, juicy flavor of fresh peaches with creamy white chocolate. These cookies are soft, chewy, and bursting with flavor. They are perfect for summer gatherings or a cozy evening at home.

why make this recipe

Making Peaches and Cream Cookies is a wonderful way to celebrate the fresh flavors of summer. This recipe balances the sweetness of peaches with the richness of white chocolate, creating a unique and delicious cookie. It’s a simple recipe that requires basic ingredients and can be made in under an hour. Plus, these cookies are sure to impress your family and friends!

how to make Peaches and Cream Cookies

Ingredients :

1 3/4 cups (210g) all-purpose flour, spooned and leveled
2 teaspoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
3/4 cup (110g) fresh peaches, peeled and finely diced (or thawed frozen/canned, patted dry)
1/2 cup (90g) white chocolate chips
Zest of 1 small lemon (optional)

Directions :

Peel and dice peaches into small 1/4-inch pieces. Pat dry with paper towels to remove excess juice.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in egg, vanilla extract, and almond extract (if using) until well combined. Add lemon zest if desired.
Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
Gently fold in diced peaches and white chocolate chips with a spatula. If dough is very sticky, chill for 15-20 minutes.
Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheet, spacing 2 inches apart. Optionally, press extra peach pieces and white chocolate chips on top.
Bake for 10-12 minutes, until edges are set and just turning golden. Centers will look slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

how to serve Peaches and Cream Cookies

Serve these cookies warm or at room temperature. They are delicious on their own, but you can also pair them with a scoop of vanilla ice cream for an extra special dessert.

how to store Peaches and Cream Cookies

To store the cookies, place them in an airtight container at room temperature. They should stay fresh for about 4-5 days. If you want to keep them longer, you can freeze them. Just make sure they are in a freezer-safe bag or container.

tips to make Peaches and Cream Cookies

Use fresh peaches when possible for the best flavor. If they are not in season, thawed frozen or canned peaches can work too.
Make sure to pat the peaches dry before adding them to the dough. This helps prevent the cookies from becoming too soggy.
Chill the dough if it feels too sticky; it makes it easier to handle.
For an extra burst of flavor, add a bit of lemon zest, which complements the peaches nicely.

variation

You can try adding nuts like chopped pecans or walnuts for a crunchy texture. You can also swap the white chocolate chips for dark chocolate chips if you prefer a richer flavor.

FAQs

Can I use canned peaches instead of fresh?
Yes, but make sure to pat them dry to remove excess moisture.
How do I know when the cookies are done baking?
The edges should be set and lightly golden, and the centers should look slightly underbaked.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just make sure to bring it to room temperature before scooping and baking.