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–+ servings
Peaches and Cream Cookies

Peaches and Cream Cookies

Delightful Peaches and Cream Cookies blend fresh peaches and white chocolate for a perfect spring treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitution: Use a 1:1 gluten-free flour blend for a gluten-free version.
  • 2 tablespoons cornstarch No substitutions necessary.
  • 2 teaspoons baking powder Ensure it’s fresh for best results.
  • 1 teaspoon baking soda No substitutions necessary.
  • 1/2 teaspoon salt Substitution: Use unsalted butter to control salt level.
  • 1 cup unsalted butter Substitution: Can use margarine or coconut oil.
  • 1 cup brown sugar Substitution: Use granulated sugar for a lighter taste.
  • 1 cup granulated sugar No substitutions necessary.
  • 1 large egg No substitutions necessary.
  • 2 teaspoons vanilla extract Substitution: Use almond extract for a different taste.
  • 1 teaspoon almond extract Can be omitted if unavailable.
  • 2 cups peaches (fresh or frozen) Must be drained and dried to prevent a soggy cookie.
  • 1 cup white chocolate chips Substitution: Use semi-sweet or milk chocolate chips for variation.

Equipment

  • Baking Sheet
  • Parchment Paper
  • mixing bowls
  • Whisk
  • Spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Peaches and Cream Cookies
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine flour, cornstarch, baking powder, baking soda, and salt with a whisk.
  3. In a separate large bowl, cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in one egg along with vanilla and almond extracts.
  5. Gradually mix the dry ingredients into the wet mixture until combined.
  6. Gently fold in the diced dried peaches and white chocolate chips.
  7. Scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are golden and centers are slightly glossy.
  9. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 80mgFiber: 1gSugar: 9gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure peaches are well-drained and dried before adding to prevent soggy cookies. Store in an airtight container for up to 3 days.

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