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–+ servings
Peaches and Cream Cookies

Peaches and Cream Cookies: Your New Favorite Spring Treat

Delightful Peaches and Cream Cookies packed with juicy peaches and creamy white chocolate chips make for a perfect spring treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour For gluten-free options, use a 1:1 gluten-free flour blend.
  • 1 tsp Cornstarch Ensures a soft and chewy texture.
  • 1 tsp Baking Powder Helps cookies rise.
  • 1 tsp Baking Soda Adds chewiness and aids browning.
  • 1/2 tsp Salt Consider using sea salt for a richer taste.
  • 1/2 cup Unsalted Butter Substitute margarine for dairy-free.
  • 1/2 cup Brown Sugar Adds moisture and depth.
  • 1/4 cup Granulated Sugar You can reduce the amount for a less sweet treat.
  • 1 large Egg For egg-free, swap with a flax egg or applesauce.
  • 1 tsp Vanilla Extract Adds flavor depth.
  • 1/2 tsp Almond Extract Optional but highly recommended.
  • 1 cup Fresh Peaches For frozen or canned peaches, ensure they are well-drained.
  • 1/2 cup White Chocolate Chips Substitute with semi-sweet or dark chocolate.

Equipment

  • Mixing Bowls
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Peaches and Cream Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add in the egg, vanilla extract, and almond extract to the butter-sugar mixture and beat until well combined.
  5. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  6. Gently fold in the chopped peaches and white chocolate chips.
  7. Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers still look glossy.
  9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure peaches are well-dried after washing to prevent excess moisture. Chill your dough for 20-30 minutes in warm weather to maintain the chewy texture. Always check the freshness of your baking powder and soda.

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