We’re coming to the bottom of our summer peach box and I wanted to make something different with the remaining peaches. Bret’s still looking for the Double-Crusted Peach Pie that we make every year, but that’ll have to wait for now.
I tried making peach muffins, but they didn’t come out very well, so I started developing a soft peach cookie. These almost have a muffin texture, but they’re definitely a cookie. Besides dealing with the oven full blast while it’s 102 degrees outside, I was very pleased with the end result. They’re slightly spicy from the cinnamon and nutmeg and then you get a chunk of fresh peach and the crunch of a pecan. It really does taste like peach cobbler to me!
I was worried the peaches might be too juicy and make the dough loose, but after draining them a little it came out perfectly. A little visit to the refrigerator to firm up the batter and it worked like a champ. Here’s that wonderful pre-baked mixture – you can see the fresh peaches and sprinkles of cinnamon. And yes, I tasted the batter and didn’t die of salmonella.
I really loved these cookies. I made half with pecans and half without because Bret doesn’t prefer them, but I think they’re better with the pecans. It’s up to you, though; either way, they’re really good!
- 1 C butter
- 3/4 C sugar (plus 1/2 tsp. for peach mixture)
- 1 large egg
- 1 tsp vanilla
- 2 C all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1 tsp cinnamon (plus 1/4 tsp. for peach mixture)
- 1/8 tsp salt
- 1 C chopped peaches (3-4 peaches)
- 1/2 C chopped pecans (optional, but recommended)
Put the chopped peaches, 1/2 tsp. sugar and 1/4 tsp. cinnamon in a small bowl and stir until combined. Set aside.
Cream butter and sugar in a mixing bowl. Add the egg and vanilla and beat until light and fluffy.
In another bowl, stir flour, baking soda, nutmeg, cinnamon and salt until combined. Add the flour mixture into the butter/egg mixture, a little at a time. After blended, stir in the peaches and pecans.
Chill dough for about 1 hour and then stir to combine again. Preheat the oven to 375 degrees. Drop dough by scant tablespoons onto parchment covered cookie sheet. Flatten the cookies slightly with your fingertips, then bake for 14-15 minutes, turning the pans once half way through baking.
Transfer to a rack to cool, then enjoy!
Tips and Stuff: If your peaches are really juicy, drain them a little before adding to the batter. Dough will be slightly sticky, but will firm up some after chilled.