Description
These soft, drop-style peach cookies deliver a burst of fresh summer flavor in every bite. Combining ripe, diced peaches with tangy peach preserves, this recipe creates a perfect fusion between a classic chewy sugar cookie and a warm fruit cobbler. With a tender crumb and delicate golden edges, these treats are an ideal choice for summer gatherings or a simple afternoon snack. Designed for home bakers of all levels, they offer a consistent, vibrant fruit essence that will quickly become a household favorite.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh peaches, finely diced
1/4 cup peach preserves
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the finely diced fresh peaches and the peach preserves gently to avoid overworking the dough.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure peaches are diced finely to prevent excess moisture from compromising the cookie structure. For best results, use firm but ripe peaches. Store leftovers in an airtight container at room temperature for up to 3 days. To keep them extra soft, place a small slice of bread in the container.
- Prep Time: 20
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American