Peaches and Cream Cookies
These Peaches and Cream Cookies are a tender, melt-in-your-mouth treat, featuring fresh peaches and creamy white chocolate for a delightful summer dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled Use a spoon-and-level method to avoid packing.
- 2 teaspoons cornstarch Essential for tenderness.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Bring to room temperature.
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature Provides structure and moisture.
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Fruits and Mix-ins
- 3/4 cup fresh peaches, peeled and finely diced Pat dry after dicing.
- 1/2 cup white chocolate chips
- 1 small lemon, zest (optional)
Instructions
Preparation
- Peel the peaches, dice into 1/4-inch pieces, and spread them on a paper towel to pat thoroughly dry.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt until evenly combined.
- In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and almond extract; fold in lemon zest if using.
Combining
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Gently fold in diced peaches and white chocolate chips into the dough.
Baking
- Scoop tablespoon-sized mounds onto the prepared sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until edges are set and just turning golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store baked cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.