These peach cookies are filled with both freeze dried peaches and roasted peaches. They are loaded with peach flavor and topped with roasted peach. They are simple to make cookies that really celebrate peach flavor.
These peach cookies have crisp edges and chewy centers that are complemented by a soft slice of roasted peach on top. They are the perfect dessert for any special occasion in peach season. With real peaches as your only peach flavoring these are sure to be your favorite cookie. The only thing that is hard is keeping them safe from your whole family until you are ready to serve them!
Why This Recipe Works
- Strong peach flavor- These delicious cookies are flavored with roasted peaches and freeze-dried peaches so you can pack more real peaches into them without affecting the texture. If you love peaches you will love the flavor of them!
- Chewy cookies- These cookies have crisp edges with chewy cookie centers. The peach on top also adds a layer to the soft cookie texture as you get to the center of each cookie.
- Easy recipe- This is an easy cookie recipe broken down into simple step by step processes to make this delicious recipe as easy to follow as possible for even a first time baker.
- Peach on top- These are the best way to enjoy your fresh peaches with these cookies as you roast a slice to place on top of each cookie.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Melted butter- Melt this before you need it so it can cool before using it.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- For best results, pull these out 2 hours before baking to get it to room temperature.
- Freeze-dried peaches- These can be found in grocery stores. They are important because they boost the peach flavor without affecting the texture. They let you flavor with more real peach and get a more natural looking color of peach.
Step By Step Instructions - Roasted Peaches
Here is how to make and bake the roasted peaches.
STEP 1: Cut peaches. Cut the peaches into slices with a sharp knife. I prefer to keep the skin on. Then, cut half of the peaches into cubes. Keep the sliced and cubed peaches in separate bowls.
STEP 2: Season peaches. Put half of the brown sugar and cinnamon into each bowl and mix it in with a spatula.
STEP 3: Prep oven. Preheat the oven to 400°F. Then, line a baking sheet with parchment paper. Place the cubed peaches on one side and the sliced peaches on the other.
STEP 4: Roast peaches. Bake the sheet of peaches for 6-10 minutes. They are done when the peaches are softened.
STEP 5: Cool peaches. Place the cubed peaches in a bowl to cool and the sliced peaches on a plate. Then, place both of them in the freezer for at least 20 minutes.
Step By Step Instructions - Peach Cookies
Here is how to make and bake the peach cookies. This recipe uses an electric mixer.
STEP 1: Dry ingredients. Mix the all purpose flour, baking powder, baking soda, and salt in a medium bowl. Then, blend the freeze dried peaches in a food processor until they are a fine crumb.
STEP 2: Beat butter and sugar. In a separate bowl, mix the room temperature melted butter, brown sugar, and white sugar. Beat them with a mixer for 2 minutes on high speed.
STEP 3: Wet ingredients. Add the vanilla extract, egg, egg yolk, and freeze dried peaches to the butter mixture. Mix them in on high speed until combined.
STEP 4: Combine. Add the dry ingredients and mix them in on low speed until combined. This should be a relatively dry dough. Next add the cold peaches and mix them on low until combined. The peaches should add some moisture to the dough.
STEP 5: Prep. Preheat the oven to 350°F. Then, line 2 cookie sheets with parchment paper. Meanwhile, let the dough rest for 10 minutes.
STEP 6: Scoop. Use a large cookie scoop (2TBSP or 2 oz) to scoop the dough. Place 6 cookie dough balls per lined baking sheet.
STEP 7: Bake cookies. Bake one cookie tray at a time for 14-16 minutes. They are done when the edges are lightly golden brown. The peaches cause the cookies to need to bake a little longer than most cookies.
STEP 8: Cool. Leave the cookies on the hot pan to cool for 5 minutes before transferring them to a wire rack. Then, place a roasted peach slice on top of each cookie and let them cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone when they come out of the oven, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
- This recipe replaces an egg with just an egg yolk because eggs include a lot of moisture, but we still need the egg yolks for the fat content.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. You may need smaller slices for the tops of the small sized cookies.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into balls of dough first before chilling overnight. Wrap them in plastic wrap.
Storing and Freezing
Store the peach cookies in the refrigerator in an airtight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
- 4 Large peaches
- ⅓ cup Brown sugar packed light or dark
- ½ teaspoon Ground cinnamon
- 3 cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 2 oz Freeze dried peaches grounded into a fine crumb
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 2 cups Roasted chopped peaches cold
- Slice the peaches into slices (I kept the skin on). Cut half of the peaches into small pieces. Place the slices in one bowl and the cubed peaches into another.4 Large peaches
- Split the brown sugar and cinnamon in half between the two bowls. Use a rubber spatula to mix it together.⅓ cup Brown sugar, ½ teaspoon Ground cinnamon
- Preheat the oven to 400℉. Line a cookie sheet with parchment paper. Place cubed peaches on one side and the slices on the other half of the cookie sheet.
- Bake for 6-10 minutes. Bake until the peaches are softened. Place the cubed peaches into a bowl. Place the slices on a plate to cool. Place the bowl of peaches into a freezer and freeze for at least 20 minutes.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Blend the freeze dried peaches using a food processor to a fine crumb. Set aside.3 cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 2 oz Freeze dried peaches
- Using a mixer in a mixing bowl, mix the melted butter (make sure it is cooled to room temperature before using), brown sugar, and sugar. Beat for 2 minutes on high speed.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar
- Add in the vanilla, egg, egg yolk, and freeze dried peaches. Mix on high speed until combined.1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Add in the dry ingredients and mix on low speed until combined. It will be a more dry dough. Add in the cold peaches. Mix on low until combined. The peaches will cause the dough to moisten slightly.2 cups Roasted chopped peaches
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes.
- Use a large cookie scoop (2 oz or 2 TBSP) and scoop the dough. Place 6 cookie dough balls per cookie sheet.
- Bake one sheet at a time. Bake for 14-16 minutes. Bake until the edges are lightly golden. The peaches cause the cookies to need a little extra bake time.
- Let the cookies sit on the hot pan for 5 minutes. Transfer to a cooling rack. Place a roasted peach slice on top of the cookie. Cool completely.