Peaches and Cream White Cookies (Printable)
Soft chewy cookies bursting with fresh peaches and white chocolate chips. Perfect easy summer treat.
# 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
# Directions:
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, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until 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.
07 - Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11–13 minutes, or until edges are golden and centers are set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The sour cream makes them impossibly tender while keeping centers soft for days
- Fresh peaches turn jammy in the oven creating little pockets of intense sweetness
02 -
- Patting peach pieces dry is non negotiable or your cookies will spread too much
- Chilling the dough for 30 minutes prevents peaches from sinking to the bottom
03 -
- If your peaches are super ripe, reduce the amount slightly to maintain cookie structure
- The sour cream can be swapped for plain Greek yogurt in a pinch