Description
Golden cookies loaded with ripe peach puree and chunks release a sun-warmed orchard aroma as they bake. The tender edges yield to a soft, buttery center that melts on your tongue, every bite echoing pure summer sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup peach puree
- 1/3 cup diced fresh peaches
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth.
- Stir in the peach puree until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced fresh peaches. If the dough seems too stiff, stir in the milk.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are set and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best flavor, use ripe, fragrant peaches for both the puree and the diced pieces.
- You can refrigerate the dough for up to 1 hour before baking to enhance the texture.
- Cookies will continue to firm up as they cool; avoid overbaking for a soft, tender crumb.
- Frozen peaches can be used in place of fresh; thaw and drain any excess liquid before chopping.