Description
These cookies combine fluffy dough swirled with velvety peach puree and studded with tender fruit pieces, baking into golden disks with soft centers that melt on your tongue, releasing waves of sun-ripened peach aroma.
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.