Ingredients
Dry Ingredients:
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg
Wet Ingredients:
½ cup (1 stick) unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 ½ tsp vanilla extract
Mix-ins:
1 cup diced fresh peaches (or well-drained canned/frozen)
½ cup white chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream butter and sugars until light and fluffy. Add egg and vanilla, mix until smooth.
Gradually mix dry ingredients into the wet ingredients until combined.
Fold in diced peaches and white chocolate chips gently.
Scoop 1.5 tablespoons of dough per cookie onto the baking sheet, spaced 2 inches apart.
Bake for 12–15 minutes, until edges are golden. Centers may look soft but will firm as they cool.
Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Store in airtight container for up to 5 days or freeze for up to 2 months. For best results, thaw cookies or warm slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg