Peaches and Cream Cookies (Printable Version)

Soft, chewy cookies bursting with juicy peaches and white chocolate.

# 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:

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 throughout the dough.
07 - Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, or until edges are golden brown and centers are set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Hints:

01 -
  • The combination of tart peaches and creamy white chocolate hits that perfect sweet spot without being cloying
  • These cookies stay incredibly soft for days thanks to the fruit, which means you can bake ahead and still enjoy that fresh from the oven texture
02 -
  • Excess moisture from fresh peaches can make cookies doughy and gummy, so always pat them dry with paper towels before folding them into the batter
  • Room temperature ingredients are not just a suggestion, they are essential for proper emulsification and even baking
03 -
  • If your peaches are especially juicy, reduce the amount to 3/4 cup to prevent the dough from becoming too wet
  • Rotate the baking sheets halfway through baking time to ensure even browning, especially if your oven has hot spots

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