It’s strange how your tastes can change. Well, it’s probably not that strange, as I’m sure there’s plenty of scientific reason behind it. But, still, the fact remains that I’ve never been much of a fan of peaches until this summer. Maybe the difference is in the quality of the peaches I’ve had the pleasure of eating recently. In any case, peaches seem destined to be heavily featured in season here on BoB.
Much like the constant supply of blueberries I had earlier this summer, it seems my kitchen is now perpetually stocked with peaches. I’ve been trying to make the most of them with an amazing cobbler and impromptu bars. And now, cookies!
I happened upon a recipe for cookies made with fresh peaches and became intrigued. I’ve made plenty of cookies with dried fruits, but I felt pretty sure that, with the exception of bananas, I’d never made any with fresh fruit. When I came home from our CSA pick-up last week with two more bags of peaches, I scoured my to-bake recipes and rediscovered these cookies.
I’m not sure that calling these cookies is sufficient. They are quite unlike any cookie I’ve ever experienced. They are so soft they practically melt in your mouth. Eating one of these cookies is a little bit like eating a tiny, delicate peach cobbler.
You know how I love cinnamon, and the little (or big, in my case) sprinkle of cinnamon-sugar on top of these beauties is just perfection. In addition to fresh peaches, there’s also a bit of peach preserves to make them even sweeter.
I can’t imagine a more perfect summer cookie. They’re sweet and light and really just a pleasure to eat. If you’re waiting for inspiration for what to do with a couple of ripe peaches, I think these are just the ticket.
Peach Drop Cookies
These soft peach cookies are filled with fresh peach flavor and just the right amount of sweetness. With a hint of cinnamon and a cake-like texture, they’re like bite-sized peach cobblers!
Ingredients
- 2 cups + 2 tablespoons (255g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces (about 1 to 1 & 1/2 cups)
- 1/3 cup peach preserves
- 3 tablespoons sanding sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F. Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Add the flour mixture, mixing just until combined.
- Add the peaches and preserves, mixing just until combined.
- Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies.
- Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar.
- Bake the cookies 11 to 13 minutes, or until golden brown and just set. (Refrigerate the dough between baking batches.)
- Cool on the pans for 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely.
Notes
- For best results, use ripe but firm peaches so they don’t break down too much in the dough.
- A cookie scoop makes portioning the soft dough easier and helps the cookies bake evenly.
- Store in an airtight container in single layers with waxed paper between cookies.
- Cookies can be frozen after baking. Cool completely, freeze in a single layer, then transfer to an airtight container. Thaw at room temperature.
- Recipe slightly adapted from Martha Stewart Living.
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26 Comments on “Peach Drop Cookies”
Brown sugar, peaches, & cinnamon! I’m sold! Looks amazing
um…is sanding sugar really needed?
You can substitute granulated sugar if you like.
I totally want to eat a tiny hand held peach cobbler! These look so good! Pinning!
Growing up I loved mayo….I despise that white disgusting stuff now….strange!
Perfect for the peaches I was given that I chopped up and are sitting in my fridge right now. GOT to make these! The cinnamon part sounds awesome. Thanks for sharing! I’m glad you love peaches now. They’re the BEST!
Mmm peach, cinnamon and sugar. I’m sold!
These peach cookies are calling my name. I never thought to put peaches in a cookie. Not sure why; it makes total sense.
Oooh I have never tried adding preserves to my cookies. These peach cookies look really yummy!
I’m intrigued by these cookies using fresh peaches because I assume they would add too much extra liquid. Can’t wait to try these!
Oooh, these cookes intrigue me. I love peach cobbler and the idea of that in cookie form!
You had me as soon as you said these were like bites of peach cobbler…to which I am shamelessly addicted. 🙂
Little bites of peach cobbler!
Yes please!
These were sooooo good! They were soft, peachy and delicious :0). Amazing with coffee in the morning, yummy!!! Thank you so much!
Please tell me what ‘sanding sugar’ is. I have never even heard of it. Thanks!
It’s a coarse sugar that can be sprinkled on baked goods to give them a little sparkle and an extra bite of sweetness. Look for it with the cake decorating supplies.
Thank you!! Making these tonight for a birthday tea tomorrow.
What is the approximate yield of 2 large chopped peaches?
1 to 1 & 1/2 cups
Finally made these after looong time having them in my bookmarks, and here is what I learned:
– I had to adjust flour, mine was way too dry and bread-dough like with the full 2 cups, so I added a tbsp more butter and some cashew milk to get a better texture
– the texture also changed when I mixed in the peaches, it got looser and wetter, so maybe next time I’ll mix in 2/3 of flour, then the peaches and then rest of flour.
There will be a next time, these mookies(because they taste a bit like muffins) are a hit! I added a large tbsp of honey to the recipe instead of preserves because I only had red berry preserves and I didn’ t want to ruin the colour. Honey is VERY good in these, also I used only half the sugar, it was plenty sweet.
In short, my colleagues love them, so does family and I will now bake these every time the peach/nectarine season comes up.
I like the idea of honey in these. Yum!
These look great! But I don’t have access to fresh peaches, can you used frozen instead?
Sure. I’d recommend thawing and rinsing (and drying, of course) them.
could I use dried peaches or canned peaches or even apricots?
I think I would use dried before canned. Canned fruits usually have a syrup that would make these pretty soggy.
Can u substitute the egg in this recipe . Â Have a grandson allergic to eggs. Thanks in advanceÂ
Hi, Ellen. You might find this helpful: Egg Substitutes in Baking.