Peach season normally runs from late spring to early fall, and I sit up for all of it 12 months. These Peaches and Cream Cookies are my little love letter to the season. They’ve acquired the comfy sweetness of a basic cookie, however with a number of summery twists: recent diced peaches, creamy white chocolate chips, and a handful of pecans for crunch. You solely want primary pantry staples plus these easy mix-ins, so the entire batch comes collectively for about 5 bucks. One chunk, and also you’ll be making these peach cookies on repeat whereas peaches are at their peak!
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fRESH pEACHES AND cREAM cOOKIES
Peach season is additional particular for me ever since my mother and father began shopping for me a peach tree yearly for my birthday. Let me inform you, this isn’t a narrative about how I leisurely stroll via my lovely orchard choosing baskets of peaches…it’s extra like me planting peach bushes with excessive hopes, solely to lose them to deer! So, once I say peach season is additional particular, I imply it’s an entire lot of effort that can repay sometime, however for now, I’m studying 😉 and can follow the farmers close to me who’ve recent peaches at our farmer’s market!
These smooth and tender peaches and cream cookies are the right present for such neighbors throughout peach season, although my household all the time insists I hold lots at house! They’re simple to make, like my go-to chocolate chip cookies, however with a peaches and cream twist. The deer may be dwelling their greatest lives in my yard, however not less than I get the final giggle with a plate of those cookies!
Peaches and Cream Cookies
- 2 recent peaches (1 cup complete as soon as diced, $1.16*)
- 8 Tbsp salted butter (room temperature, $0.94)
- 1 cup mild brown sugar ($0.68)
- ½ cup granulated sugar ($0.17)
- 1 massive egg ($0.12)
- 1 tsp vanilla extract ($0.65)
- 2 cups all-purpose flour ($0.24)
- 1 tsp sea salt ($0.02)
- ½ tsp floor cinnamon ($0.04)
- 1 tsp baking powder ($0.04)
- ¼ cup pecans (chopped, $0.49)
- ¼ cup white chocolate chips ($0.57)
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Collect your substances and preheat the oven to 350°F.
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Cube peaches. You solely want 1 cup of diced peaches to make this recipe.
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Cream sugars and room temperature butter collectively till uniform utilizing a hand mixer on medium velocity.
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Then, add egg and vanilla extract. Combine once more.
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In a separate bowl, mix flour, salt, cinnamon, and baking powder.
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Add the dry flour combination to the moist combination, mixing on low till mixed.
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Gently fold in peaches, pecans, and white chocolate chips.
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Line 2 massive cookie sheets with parchment paper** and drop 2 ozscoops of cookie dough, leaving 1-2 inches between every cookie. Press some additional white chocolate chips or pecans on prime if in case you have them, and your cookies will come out of the oven additional fairly.
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Bake for 20-25 minutes or till the sides are simply starting to show golden.
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Mixing Bowls
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Hand Mixer
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2 Cookie Sheets
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Parchment Paper
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2 ozCookie Scoop
**I ran out of parchment and lined my cookie sheets with tinfoil and a little bit cooking spray as an alternative. They by no means come out fairly as good as they do once I use parchment!
Serving: 1cookieEnergy: 223kcalCarbohydrates: 36gProtein: 3gFats: 8gSodium: 231mgFiber: 1g
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tips on how to make Peaches and Cream Cookies step-by-step images
Collect your substances and preheat the oven to 350°F.
Prep the peaches: Begin by dicing your recent peaches. Slice them in half, take away the pit, and cube every half. You want 1 cup of diced peaches complete for these cookies.
Cream the butter and sugars: Add ½ cup granulated sugar, 1 cup mild brown sugar, and eight Tbsp room temperature salted butter to a mixing bowl. Cream them collectively utilizing a hand mixer on medium velocity till properly mixed.
Add 1 massive egg and 1 tsp vanilla extract to the butter-sugar combination, and blend once more.
Mix the dry substances: In a special bowl, add 2 cups flour, 1 tsp sea salt, ½ tsp floor cinnamon, and 1 tsp baking powder. Combine properly to mix.
Make the cookie dough: Add the dry substances to the moist combination. Combine on low utilizing your hand mixer till simply mixed.
Now gently fold within the peaches, ¼ cup chopped pecans, and ¼ cup white chocolate chips. Folding helps mix the add-ins with the dough with out overmixing or crushing the recent peaches.
Bake the cookies: Line 2 massive cookie sheets with parchment paper (I ran out of parchment paper, so I used foil and a little bit cooking spray as an alternative. Nevertheless, they by no means end up fairly as properly this manner, so positively use parchment paper when you’ve acquired it!!) Use a 2 oz. cookie scoop and drop scoops of cookie dough onto the sheets, leaving 1-2 inches between every cookie.
I prefer to press some additional white chocolate chips or pecans on prime once I’ve acquired them, because it makes the cookies look additional fairly once they’re finished!
Bake the cookies: Pop the baking sheets into the preheated oven and bake for 20-25 minutes or till the sides begin turning golden. Get pleasure from your selfmade peach and cream cookies!
- I take advantage of clingstone peaches on this recipe, however you may also use freestone peaches if that’s all you’ll find. Clingstone peaches are normally juicier and sweeter, although the flesh sticks to the pit, in order that they take a little bit extra effort to prep. Freestone peaches are simpler to slice because the pit comes out cleanly, however will be firmer and barely much less candy than clingstone.
- Gently fold the diced peaches, white chocolate chips, and pecans into the dough. This stops you from by accident overmixing the dough (which might make the cookies dense) and avoids squashing the peach items!
- I like to recommend baking the cookie dough as quickly as you’ve made it. Identical to with my strawberry cookies, storing the dough with recent fruit could make it watery and have an effect on the feel of the cookies.
- Use room temperature butter to make sure it mixes properly with the sugars!
- I take advantage of a 2-oz.cookie scoop to make these selfmade peach chocolate chip cookies. That is what the baking instances within the recipe are primarily based on. When you use a bigger or smaller scoop, you’ll have to control your cookies to keep away from over- or under-baking them! They’re finished as soon as the sides start to show barely golden, as proven within the images above.
- When you can’t match each cookie sheets on the identical rack, place them on separate racks and rotate them midway via (transfer the highest sheet to the underside and rotate them entrance to again) in order that they bake evenly. I’d verify every tray individually towards the top in case one tray finishes a bit sooner than the opposite!
Storage Directions
These simple peaches and cream cookies will be saved in an hermetic container within the fridge for as much as every week, or within the freezer for as much as 3 months.
