Description
These Peaches and Cream Cookies are a delightful treat combining juicy fresh peaches with creamy white chocolate chips in a tender, buttery cookie. Perfectly soft with a hint of almond and lemon zest, these cookies bring a fresh twist to classic cookies, making them ideal for summer baking or any time you crave a fruity, sweet snack.
Ingredients
Dry Ingredients
- 1 3/4 cups (210g) all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Fruit and Add-ins
- 3/4 cup (110g) fresh peaches, peeled and finely diced (or thawed frozen/canned, patted dry)
- 1/2 cup (90g) white chocolate chips
- Zest of 1 small lemon (optional)
Instructions
- Prepare Peaches: Peel and dice peaches into small 1/4-inch pieces. Pat dry with paper towels to remove excess juice, ensuring the dough doesn’t get too wet.
- Preheat Oven: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. Set aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes, which aerates the dough for tender cookies.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract if using until well combined. Optionally, add lemon zest to provide a fresh citrusy aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low just until incorporated to avoid overworking the dough.
- Fold in Peaches and White Chocolate Chips: Gently fold in the diced peaches and white chocolate chips with a spatula; if the dough feels very sticky or soft, chill it for 15-20 minutes to make scooping easier.
- Scoop Dough onto Baking Sheet: Using about 2 tablespoons per cookie, drop dough onto the prepared baking sheet spaced about 2 inches apart. Optionally press extra peach pieces and white chocolate chips on top for a decorative and flavorful touch.
- Bake Cookies: Bake for 10-12 minutes until the edges are set and begin turning golden while the centers remain slightly underbaked for a soft texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these cookies warm or at room temperature for the best flavor and texture.
Notes
- If fresh peaches are out of season, thawed frozen peaches or well-drained canned peaches can be used; just be sure to pat them dry to remove excess moisture.
- Chilling the dough briefly helps manage stickiness and makes scooping easier without affecting the texture.
- For a nuttier flavor, optional almond extract can be added but is not required.
- Lemon zest adds brightness but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Do not overbake to keep the center soft and tender; cookies will firm up as they cool.
