Peaches and Cream Cookies (Printable View)
Soft, chewy cookies bursting with fresh peaches and white chocolate chips. Ready in just over 30 minutes for the perfect summer treat.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/3 cup sour cream
→ Add-ins
10 - 1 cup diced fresh peaches, peeled and patted dry
11 - 3/4 cup white chocolate chips
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Gently fold in white chocolate chips and diced peaches.
07 - Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are golden and centers are set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The sour cream keeps these cookies impossibly soft for days
- Fresh peaches turn into little pockets of warm jam as they bake
- White chocolate balances the fruit without being too sweet
02 -
- Excess moisture from peaches will make cookies cakey, so pat them dry thoroughly
- Chilling the dough for 30 minutes prevents excessive spreading if your kitchen is warm
- These cookies are best eaten within 2 days when the peach flavor is brightest
03 -
- Rotate the baking sheets halfway through baking for even browning
- Add a pinch of cinnamon to the dry ingredients for a spiced variation