Peaches and Cream Cookies (Printable version)
Soft chewy cookies with fresh peaches and white chocolate, perfect for summer gatherings
# 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
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
# Directions:
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, 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 dry ingredients to wet mixture, mixing just until incorporated.
06 - Gently fold white chocolate chips and diced peaches into dough.
07 - Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are golden and centers are set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- These cookies capture everything wonderful about summer in one bite
- The sour cream keeps them incredibly soft for days
- Friends will beg you for the recipe after just one cookie
02 -
- Peaches release a lot of moisture so patting them dry with paper towels is absolutely critical
- Overbaking makes these cookies dry quickly so pull them out when edges barely start turning golden
- Chilling the dough for 30 minutes prevents excessive spreading if your kitchen is warm
03 -
- Use an ice cream scoop for uniform cookies that bake evenly
- Let the dough rest in the refrigerator for at least 30 minutes for thicker cookies