Go Back
–+ servings
Peaches and Cream Cookies

Peaches and Cream Cookies That Taste Like Summer Bliss

These Peaches and Cream Cookies are a delightful summer treat that are soft, chewy, and bursting with peach flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 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.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • ½ teaspoon salt Balances sweetness.
  • ½ cup unsalted butter Can substitute with margarine or vegan butter.
  • ½ cup brown sugar Contributes moisture and caramel flavor.
  • ½ cup granulated sugar Not interchangeable with brown sugar for desired texture.
  • 1 teaspoon vanilla extract Enhances flavor.
  • ½ teaspoon almond extract Can be omitted or replaced with additional vanilla extract.
  • 1 cup chopped ripe peaches Be sure to pat dry before use.
  • 1 cup white chocolate chips Can substitute with semi-sweet or milk chocolate.
Optional Add-ins
  • 1 handful shredded coconut For tropical flavor twist.
  • 1 pinch cardamom Experiment with spices for extra depth.
  • 1 cup dark or milk chocolate chips Switch white chocolate for a different flavor.

Equipment

  • oven
  • Mixing bowls
  • baking sheet
  • parchment paper
  • Hand mixer or stand mixer
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large mixing bowl, combine ½ cup of unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar. Beat until light and fluffy, about 2-3 minutes.
  4. Add 1 large egg, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract to the mixture and mix until combined.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in 1 cup of chopped ripe peaches and 1 cup of white chocolate chips.
  7. Drop heaping tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until edges are lightly golden.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Blot and pat chopped peaches dry to prevent soggy cookies. If peaches are juicy, chill the cookie dough for at least 30 minutes before baking.

Tried this recipe?

Let us know how it was!