Peaches and Cream Cookies (Printable Format)

Chewy cookies bursting with fresh peaches and white chocolate. Soft centers, golden edges, ready in just over 30 minutes.

# What You 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
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 Steps:

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, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully 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 until evenly distributed.
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 combination of juicy fresh peaches and creamy white chocolate tastes like summer in every single bite
  • These cookies stay incredibly soft for days, thanks to the secret sour cream ingredient
02 -
  • Overly ripe peaches will release too much moisture and make the cookies soggy, so choose fruits that yield slightly to gentle pressure
  • Do not skip the step of patting your diced peaches dry with paper towels, because this single step prevents the dreaded mushy cookie center
03 -
  • Freeze the diced peaches for 15 minutes before folding them into the dough to help them hold their shape during baking
  • Chill the formed dough balls on the baking sheet for 10 minutes before baking if you want thicker cookies with crispier edges

Go Back