Soft and chewy, these Peaches n’ Cream Cookies are the perfect treat for your sweet tooth.
I love to bake cookies but if I’m being honest I don’t really go outside the box. I have mastered my chocolate chip cookie recipe and have baked variations of it but that is the extent of my cookie repertoire. Thankfully I have a friend who knows her way around the kitchen and is willing to share some of her favorite tried and true recipes with us. So, today I bring you her delicious, homemade Peaches n’ Cream Cookies!
Peaches n’ Cream Cookies
These Peaches n’ Cream cookies stay soft and chewy for days if kept in a bag. They aren’t overly sweet and they win bonus points for allowing you to use canned or fresh peaches. Even though “cream” is in the name, there is no cream to be found in this recipe thus making them not as calorie filled as you would think. Three cheers for saving calories! Woo hoo!
Ingredients:
To Bake:
Save RecipeIngredients
- 1/2 Cup Room Temperature Butter
- 2 Tbsp Granulated Sugar
- 1 Large Egg
- 1 Tsp Vanilla
- 1/4 Cup Water
- 1/4 Cup Vegetable or Canola Oil
- {2} 3.4 oz Boxes of Vanilla or French Vanilla Instant Pudding Mix
- {1} 3oz Box of Peach Jell-O Mix
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Cups All-Purpose Flour
- 2-3 Tbsp Diced Peaches {I used 2}
- A small bowl of granulated sugar for rolling the cookies in before baking.
Instructions
- Heat oven to 350 degrees and line cookie sheets with parchment paper {if you have it}.
- Sift dry ingredients together in a bowl and set aside.
- In mixer bowl, add butter and beat until fluffy.
- Add sugar, beat till combined.
- Add egg and vanilla, beat until combined.
- Add water and oil, beat until combined.
- Add dry ingredients, mix until combined.
- Mix in peaches.
- Drop by tablespoons-full into bowl of sugar, coat and lumps of dough 1.5" apart on cookie sheet. {I used a 1" cookie scoop}
- Bake for 10-12 minutes. Cool on wire rack, store in air tight container for a week or so. Makes about 40 one-inch cookies.
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