Fresh Peaches and Cream Cookies

I hope you are enjoying summer!  Summer is always too short for me.  Around this time I find myself hoping summer wasn't coming to an end so soon.  The kiddos and I have been thinking of what fun things we can still fit in during these last few weeks until school starts.  Here are a few things on our "to-do list": another zoo trip, another day at the pool, more fishing and a family camping trip.

Fresh fruits and veggies are a wonderful part of summer.  Right now we have fresh peaches everywhere!  Last summer I found our favorite recipe for peach cobbler, Easy Peach Cobbler.  This year I found this recipe for Fresh Peaches and Cream Cookies.

I thought this recipe would be perfect for the Behind the Curtain Dessert Challenge this month.  Head over to The Lady Behind the Curtain to learn more about this challenge.  Basically, we are assigned two ingredients and the challenge is to make a delicious dessert with them.  This month the assignment is Peaches and Cream, yum!

Ingredients (printable recipe)
2 1/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
1 1/2 cups fresh, diced peaches (skin removed)
1/2 cup white chocolate chips
Glaze:
1/2 cup powdered sugar
1-2 Tbsp cream (or enough to make a drizzle consistency)
1/4 tsp vanilla extract
Directions
1.Preheat oven to 350 degrees F. Grease or line cookie sheets with parchment paper. In a large bowl, combine flour, baking soda, salt and cinnamon. Stir together and set aside.
2. Using a sharp knife, remove the skin from peaches and cut into small chunks. Place the diced peaches on a paper towel and set aside.
3. In another large bowl, cream together butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla. Beat until combined. Add flour mixture and beat on low speed until well incorporated. Gently fold in peaches and white chocolate chips.
4. Use a cookie scoop or tablespoon to drop dough in rounded spoonfuls onto the cookie sheets. Leave plenty of room between cookies to allow for some spreading. Bake about 10-12 minutes until light golden brown. Cool 1 minute on cookie sheet, then transfer to wire racks to cool completely.
5. Mix together the powdered sugar, cream and vanilla until smooth. Drizzle lightly over cookies while still warm. Allow to cool. Enjoy!

Notes: Stir in the peaches and white chocolate chips well. It says 'gently fold', but it is difficult to be gentle with a stiff cookie dough. Do the best you can.

Adapted from Sprinkled with Flour

Fresh, diced peaches!

Here is the cookie dough.

I didn't see how I could 'gently fold' the peaches and chips into this stiff cookie dough. I wasn't very gentle, but I did try to be careful not to break up the peaches too much.

The recipe didn't say whether to grease or line the cookie sheets. So, I put some cookies straight on the sheet to see if they would stick. They did kinda stick, so I recommend dropping the cookie dough onto a greased or parchment lined cookie sheet.

These sweet little cookies are pretty irresistible!

You can see the cake-like texture and the yummy bits of fresh peaches and white chocolate, yum!

The Results...

Fresh Peaches and Cream Cookies were cake-like in texture and had a hint of cinnamon which tasted wonderful with the fresh, diced peaches and white chocolate chips.  

I had cookies and milk waiting for my husband when he came home from work---what a lucky guy! :)  He liked these cookies and thought this was an interesting way to use peaches.  Peaches and Cream Cookies are slightly different from the usual cookies we make. We prefer a more dense, chewy cookie, but we still liked these cake-like peach cookies.  Cookies never last long around here and these cute, little, peach cookies soon disappeared!   

 

I share recipes at these linky parties.

I'm looking forward to checking out all the Peaches and Cream Desserts from this challenge! You can find them at the end of this post.