Peach Cookies
These peach cookies are filled with both freeze dried peaches and roasted peaches. They are loaded with peach flavor and topped with roasted peach.
Servings: 14 Large cookies
Calories: 326kcal
Ingredients
Roasted Peaches
- 4 Large peaches
- 1/3 cup Brown sugar packed light or dark
- 1/2 tsp Ground cinnamon
Peach Cookies
- 3 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light or dark
- 1/2 cup White granulated sugar
- 2 oz Freeze dried peaches grounded into a fine crumb
- 1 tsp Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 2 cups Roasted chopped peaches cold
Instructions
Roasted Peaches
- 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.1/3 cup Brown sugar, 1/2 tsp 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.
Peach Cookies
- 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, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp 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, 1/2 cup White granulated sugar
- Add in the vanilla, egg, egg yolk, and freeze dried peaches. Mix on high speed until combined.1 tsp 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.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 326kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 229mg | Potassium: 63mg | Fiber: 1g | Sugar: 28g | Vitamin A: 424IU | Vitamin C: 0.003mg | Calcium: 36mg | Iron: 1mg