Peach season usually runs from late spring to early fall, and I look forward to it all year. These Peaches and Cream Cookies are my little love letter to the season. They’ve got the cozy sweetness of a classic cookie, but with a few summery twists: fresh diced peaches, creamy white chocolate chips, and a handful of pecans for crunch. You only need basic pantry staples plus those simple mix-ins, so the whole batch comes together for about five bucks. One bite, and you’ll be making these peach cookies on repeat while peaches are at their peak!
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fRESH pEACHES AND cREAM cOOKIES
Peach season is extra special for me ever since my parents started buying me a peach tree every year for my birthday. Let me tell you, this is not a story about how I leisurely stroll through my beautiful orchard picking baskets of peaches…it’s more like me planting peach trees with high hopes, only to lose them to deer! So, when I say peach season is extra special, I mean it’s a whole lot of effort that will pay off someday, but for now, I’m learning 😉 and will stick with the farmers near me who have fresh peaches at our farmer’s market!
These soft and tender peaches and cream cookies are the perfect gift for such neighbors during peach season, though my family always insists I keep plenty at home! They’re easy to make, like my go-to chocolate chip cookies, but with a peaches and cream twist. The deer might be living their best lives in my backyard, but at least I get the last laugh with a plate of these cookies!
Peaches and Cream Cookies
Servings 16 cookies (2 oz cookie scoop)Ingredients
- 2 fresh peaches (1 cup total once diced, $1.16*)
- 8 Tbsp salted butter (room temperature, $0.94)
- 1 cup light brown sugar ($0.68)
- ½ cup granulated sugar ($0.17)
- 1 large egg ($0.12)
- 1 tsp vanilla extract ($0.65)
- 2 cups all-purpose flour ($0.24)
- 1 tsp sea salt ($0.02)
- ½ tsp ground cinnamon ($0.04)
- 1 tsp baking powder ($0.04)
- ¼ cup pecans (chopped, $0.49)
- ¼ cup white chocolate chips ($0.57)
Instructions
- Gather your ingredients and preheat the oven to 350°F.
- Dice peaches. You only need 1 cup of diced peaches to make this recipe.
- Cream sugars and room temperature butter together until uniform using a hand mixer on medium speed.
- Then, add egg and vanilla extract. Mix again.
- In a separate bowl, combine flour, salt, cinnamon, and baking powder.
- Add the dry flour mixture to the wet mixture, mixing on low until combined.
- Gently fold in peaches, pecans, and white chocolate chips.
- Line 2 large cookie sheets with parchment paper** and drop 2 oz scoops of cookie dough, leaving 1-2 inches between each cookie. Press some extra white chocolate chips or pecans on top if you have them, and your cookies will come out of the oven extra pretty.
- Bake for 20-25 minutes or until the edges are just beginning to turn golden.
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Equipment
- Mixing Bowls
- Hand Mixer
- 2 Cookie Sheets
- Parchment Paper
- 2 oz Cookie Scoop
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Peaches and Cream Cookies step-by-step photos
Gather your ingredients and preheat the oven to 350°F.
Prep the peaches: Start by dicing your fresh peaches. Slice them in half, remove the pit, and dice each half. You need 1 cup of diced peaches total for these cookies.
Cream the butter and sugars: Add ½ cup granulated sugar, 1 cup light brown sugar, and 8 Tbsp room temperature salted butter to a mixing bowl. Cream them together using a hand mixer on medium speed until well combined.
Add 1 large egg and 1 tsp vanilla extract to the butter-sugar mixture, and mix again.
Combine the dry ingredients: In a different bowl, add 2 cups flour, 1 tsp sea salt, ½ tsp ground cinnamon, and 1 tsp baking powder. Mix well to combine.
Make the cookie dough: Add the dry ingredients to the wet mixture. Mix on low using your hand mixer until just combined.
Now gently fold in the peaches, ¼ cup chopped pecans, and ¼ cup white chocolate chips. Folding helps combine the add-ins with the dough without overmixing or crushing the fresh peaches.
Bake the cookies: Line 2 large cookie sheets with parchment paper (I ran out of parchment paper, so I used foil and a little cooking spray instead. However, they never turn out quite as well this way, so definitely use parchment paper if you’ve got it!!) Use a 2 oz. cookie scoop and drop scoops of cookie dough onto the sheets, leaving 1-2 inches between each cookie.
I like to press some extra white chocolate chips or pecans on top when I’ve got them, as it makes the cookies look extra pretty when they’re done!
Bake the cookies: Pop the baking sheets into the preheated oven and bake for 20-25 minutes or until the edges start turning golden. Enjoy your homemade peach and cream cookies!
Recipe Success Tips!
- I use clingstone peaches in this recipe, but you can also use freestone peaches if that’s all you can find. Clingstone peaches are usually juicier and sweeter, though the flesh sticks to the pit, so they take a little more effort to prep. Freestone peaches are easier to slice since the pit comes out cleanly, but can be firmer and slightly less sweet than clingstone.
- Gently fold the diced peaches, white chocolate chips, and pecans into the dough. This stops you from accidentally overmixing the dough (which can make the cookies dense) and avoids squashing the peach pieces!
- I recommend baking the cookie dough as soon as you’ve made it. Just like with my strawberry cookies, storing the dough with fresh fruit can make it watery and affect the texture of the cookies.
- Use room temperature butter to ensure it mixes well with the sugars!
- I use a 2-oz cookie scoop to make these homemade peach chocolate chip cookies. This is what the baking times in the recipe are based on. If you use a larger or smaller scoop, you’ll need to keep an eye on your cookies to avoid over- or under-baking them! They’re done once the edges begin to turn slightly golden, as shown in the photos above.
- If you can’t fit both cookie sheets on the same rack, place them on separate racks and rotate them halfway through (move the top sheet to the bottom and rotate them front to back) so they bake evenly. I’d check each tray separately toward the end in case one tray finishes a bit earlier than the other!
Storage Instructions
These easy peaches and cream cookies can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.
