These peach cream cheese cookies are the perfect recipe for your spring or summer get-together!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
This will become one of your favorite summer cookie recipes! Think of all your favorite flavors of peach cobbler made into the perfect cream cheese cookie! You will love the peach flavor in these perfectly cakey cookies!
Ingredients
1/2 cup (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
One large egg
One teaspoon of vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canned diced peaches, juice drained, and chopped into smaller pieces. You can also use seasonal fresh peaches during peach season!
Optional: powdered sugar for dusting. If you don’t have canned or fresh peaches, you can use peach jam, but I would use only 1/4 a cup of preserves or cut down the sugar a bit.
* For a chewy texture, substitute brown sugar for the granulated sugar
Equipment
large bowl
hand or electric mixer
sheet pan or silicone mat
cooling rack
parchment paper
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C)—line baking sheets with parchment paper.
Cream butter, cream cheese, and sugar: In a large mixing bowl, cream the softened butter, softened cream cheese, and granulated sugar until light and fluffy.
Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients until a smooth dough forms.
Fold in peaches: Gently fold the drained and chopped canned peaches into the cookie dough mixture until evenly distributed throughout.
Form cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can also roll the dough into balls and then flatten them slightly with the palm of your hand.
Bake: In the oven for 10-12 minutes or until the edges are lightly golden. The centers may still be slightly soft.
Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Optional: Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.
Storage: Chill these cookies in an airtight container in the fridge for up to five days. You can also store these in the freezer!
Ingredients
- 1/2 cup unsalted butter, softened 1 stick
- 4 oz cream cheese, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup diced canned peaches, drained
Instructions
-
Preheat your oven to 350°F (175°C)—line baking sheets with parchment paper.
-
In a large mixing bowl, cream the softened butter, softened cream cheese, and granulated sugar until light and fluffy.
-
Beat in the egg and vanilla extract until well combined.
-
In a separate bowl, sift together the flour, baking powder, and salt.
-
Gradually add the dry ingredients to the wet ingredients until a smooth dough forms.
-
Gently fold in the drained and chopped canned peaches into the cookie dough mixture until evenly distributed throughout the dough.
-
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can also roll the dough into balls and then flatten them slightly with the palm of your hand.
-
Bake in the oven for 10-12 minutes or until the edges are lightly golden. The centers may still be slightly soft.
-
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Check out more summer dessert recipes!
Cinnamon toast crunch dump cake
Did you try these delicious cream cheese peach cookies? I would love to hear how they worked out for you! Please comment below this blog post or tag me on social media. You can find me on Facebook, Pinterest, Instagram, and Twitter.
