Peaches and Cream Cookies
These soft and thick cookies capture the sweetness of summer peaches and the creaminess of white chocolate, perfect for a warm evening treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Zest of 1 small lemon (optional) adds extra flavor
Main Mix-ins
- 3/4 cup fresh peaches, peeled and finely diced or thawed frozen/canned, patted dry
- 1/2 cup white chocolate chips non-negotiable for the creaminess
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Chill the dough if sticky. If underbaked slightly, they'll remain soft without being raw.