Peach Cookies Soft Juicy Summer Treats Everyone Will Love
Author:lilie
Total Time:1 hour
Yield:24 cookies 1x
Description
Discover PEACH COOKIESsoft juicy summer treats that everyone will love Bake a batch in minutes and savor sunshine in every bite with simple steps
Ingredients
Scale
1/2 cup of unsalted butter, softened
1/2 cup of granulated sugar
1/4 cup of light brown sugar
1 large egg
1 teaspoon of vanilla extract
1 cup of all-purpose flour
1/2 cup of quick oats (optional)
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of peach purée (from ripe peaches)
1/3 cup of finely chopped fresh peaches (optional)
1/2 cup of white chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment for easy release and cleanup.
Cream the butter and sugars together in a large bowl until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla until the mixture looks glossy and smooth, about 1 minute.
Whisk the flour, oats (if using), baking powder, baking soda, and salt in a separate bowl until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing for tender cookies.
Fold in the peach puree and the chopped peaches (and the white chocolate, if using) until evenly distributed, keeping the dough soft but cohesive.
Scoop dough into roughly 1.5 tablespoon mounds and place on the prepared sheets about 2 inches apart. If the dough feels too soft, chill it for 15-20 minutes to help with scooping.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. Rotate the pans halfway through for even baking.
Let the cookies rest on the sheets for 5 minutes before transferring to a wire rack to cool completely. They’ll stay soft as they cool.
Notes
Soft peach cookies with peach puree, flecks of fresh peaches, and a hint of vanilla—bright, comforting, and perfect for brunch or a quick, sweet-start to a busy day.
