This is the cookie you will make. Soft like cake. Little bits of peach inside. Sugar on top.
These are easy. Mix dough. Stir in peaches. Scoop. Sprinkle sugar. Bake. No long wait in the fridge.
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Picture 1 — Get these things
You need fresh peaches, peach jam (preserves), butter, white sugar, brown sugar, 1 egg, vanilla, flour, baking soda, salt, cinnamon, and coarse sugar for the top.
Exact amounts
- 2 1/8 cups flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup soft butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 ripe peaches, peeled and cut small (about 1 to 1 1/2 cups)
- 1/3 cup peach preserves (jam)
- 3 tablespoons coarse sugar + 1/4 teaspoon cinnamon (for sprinkling)
Heat oven to 375°F (190°C). Put paper on two baking sheets.
Picture 2 — Mix butter and both sugars
Put soft butter, white sugar, and brown sugar in a big bowl. Beat until it looks light and fluffy (about 2 minutes).
Picture 3 — Add egg and vanilla
Add the egg and vanilla. Mix well. The mix should look smooth and creamy.
Picture 4 — Add the dry mix
In a small bowl, mix flour, salt, and baking soda. Pour it into the butter mix. Mix on low. Stop when you do not see dry flour. Do not mix a long time.
Picture 5 — Add peaches and jam
Peel the peaches. Cut them into tiny cubes. Add peaches and peach jam to the bowl.
Picture 6 — Stir just until mixed
Stir gently until the peaches are in the dough. The dough will look soft and a little wet. That is normal. You should see yellow peach bits.
Picture 7 — Scoop and sprinkle sugar
Mix coarse sugar and cinnamon in a small cup.
Drop spoonfuls of dough on the paper (leave space). Sprinkle the cinnamon sugar on each cookie. This is the sparkle you see on top of the finished cookies.
Picture 8 — Bake and cool
Bake 12 to 14 minutes. The edges should look light gold. The middle can still look soft. They firm up as they cool.
Wait 5 minutes on the tray. Then move to a rack.
Done when: soft, a little cake-like, peach bits inside, sugar on top — like this picture.
If something is wrong
Cookies spread too much? Peaches were very juicy. Pat them dry with a paper towel next time.
No peach bits? Cut the peaches bigger (1/4 inch cubes).
Dry cookies? Baked too long. Take them out when the edges are just gold.
Dough too wet to scoop? Chill 20 minutes, then scoop.
That is how you make these peach cookies. 8 pictures. One video. Easy.