Soft Peaches and Cream Cookies (Print Version)
Soft chewy cookies loaded with fresh peaches and white chocolate chips. Ready in 30 minutes.
# 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
# How to Cook:
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. Mix in vanilla extract and sour cream until combined.
05 - Gradually add dry ingredients to 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 11-13 minutes until edges are golden and centers are set.
09 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- White chocolate and fresh peaches are the summer pairing nobody talks about enough
- The sour cream keeps these impossibly soft even after three days
02 -
- Patting peaches dry prevents soggy cookies and is absolutely worth the extra step
- Overmixing after adding flour makes tough cookies, so stop as soon as flour disappears
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent spreading too thin
- Swap white chocolate for butterscotch chips when peaches are out of season