Description
Enjoy these Peaches and Cream Cookies for a delightful twist on dessert with a soft and chewy texture that everyone will love.
Ingredients
Scale
- 2 cups all-purpose flour (Substitute with gluten-free flour for a gluten-free option.)
- 2 tablespoons cornstarch (Enhances chewiness.)
- 1 teaspoon baking powder (A leavening agent for lightness.)
- 1/2 teaspoon baking soda (Works with baking powder for a soft texture.)
- 1/4 teaspoon salt (Balances sweetness.)
- 1/2 cup unsalted butter (Softened at room temperature.)
- 1/2 cup brown sugar (Infuses moisture.)
- 1/4 cup granulated sugar (Sweetens the cookies.)
- 1 large egg (Binds all ingredients together.)
- 1 teaspoon vanilla extract (Enhances flavor.)
- 1 cup diced peaches (Fresh, frozen, or canned; pat dry.)
- 1/2 cup white chocolate chips (Can substitute with semi-sweet or milk chocolate.)
Instructions
- Preheat the oven to 350°F (175°C) and gather all ingredients and equipment.
- Mix flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until smooth.
- Gradually add dry ingredients to the wet mixture until combined.
- Fold in diced peaches and white chocolate chips gently.
- Scoop dough onto a baking sheet lined with parchment paper, leaving space between cookies.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy, optionally dusting with powdered sugar or serving with fresh peach slices.
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Peaches Cream Cookies