Peaches and Cream Cookies (Printer-friendly)
Soft chewy cookies bursting with fresh peaches and white chocolate chips.
# What You'll Need:
→ 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
→ Add-ins
09 - 1 cup diced fresh peaches, peeled and patted dry
10 - 3/4 cup white chocolate chips
11 - 1/3 cup sour cream
# How to Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl 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 Advice:
01 -
- They capture the essence of summer in a portable, giftable treat that everyone asks for
- The texture is incredibly soft and tender, almost like little cake pillows studded with fruit
02 -
- Excess moisture from the peaches will make your cookies spread too much and taste doughy
- Overbaking even by a minute will dry out the soft texture that makes these special
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
- These are best enjoyed within 24 hours but stay surprisingly soft in an airtight container