Go Back
Peaches and Cream Cookies Book Club

Peaches and Cream Cookies

Delicious peaches and creamy white chocolate come together to make these Peaches and Cream Cookies! If you're looking for food ideas for Far from the Tree, look no further!
Prep Time 20 mins
Cook Time 10 mins
Freezer Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 24
Calories 165 kcal


  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 1 1/4 cup peaches diced (use canned or fresh, see note)
  • 1 ½ tbsp flour


  • 2 - 2 ½ tbsp peach syrup from canned peaches, see note
  • 1 cup confectioner’s sugar


  • Remove the canned peaches from the can, reserving the syrup for later. Dab the peaches as dry as possible with a paper towel. Be careful not to smash the peaches, but get them as dry as possible.
  • Dice into small pieces. You want them about as small as the chocolate chips.
  • Next, sprinkle 1 ½ tbsp flour over the peaches and gently toss.
  • Spread the chopped peaches on a lined baking sheet and flash freeze for 1 hour. This will prevent them from mashing completely when mixed in the batter.
  • Once the peaches are ready, preheat the oven to 350 degrees.
  • In a stand mixer or using a handheld mixer, cream together the butter and dark and granulated sugars on medium-high. The mixture will become slightly fluffy after a few minutes.
  • Add in the egg and vanilla and continue beating at medium-high until well incorporated. Scrap down the sides of the bowl as needed to make sure everything is mixed well.
  • In a separate bowl, mix the dry ingredients—flour, cornstarch, soda, and salt. Slowly add the dry mix to your mixer while running it on low speed until it is all added and incorporated.
  • Continuing on the lowest speed, add the white chocolate chips and chopped frozen peaches. Run for just 5-10 seconds until mixed in. You don’t want to break the peaches down too much.
  • Scoop a heaping tablespoon of dough and roll into a ball. Place on a greased or lined baking sheet. REFRIDGERATE the remaining dough until needed for the next batch.
  • Bake for 10 – 11 minutes until bottoms are browning slightly. Cookies will be slightly puffy and may look a little underdone.
  • Remove and cool for at least 20 minutes before icing.
  • Icing is optional, but delicious: Whisk together the peach liquid and the confectioner’s sugar in a small bowl. Allow to rest for 5 minutes to thicken before drizzling onto the cookies in a zig-zag motion.
  • Let cookies set for 10-15 minutes and enjoy!


*Note: Buy one 15 oz can of canned peaches in heavy syrup. Use the syrup in the can to create the icing. Allow the icing to rest for 5 minutes to gauge thickness before adding additional liquid.
* Because peach season is so short, canned peaches allows you to bake this dish anytime. However, you can make this with fresh chopped peaches if you have them! You can substitute 2 tbsp of milk and 1/2 tsp of vanilla for the peach syrup in the icing if using fresh peaches.
Keyword Cookie