Soft & Chewy Peach Cookies

ByChristopher Posted on Updated on

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These soft peach cookies are packed with sweet peach chunks, a touch of zesty lemon, and optional white chocolate chips. Easy to make, perfectly summery, and best enjoyed fresh!

Table of Contents

I developed this peach cookie recipe a few weeks ago during peak peach season, and it instantly became a go-to these last few warm August days. Perfect for when you just want something homemade, a little nostalgic, and a lot delicious. I had been working on a client recipe using ripe peaches and thought it would be fun and try to use my Raspberry and White Chocolate Cookie recipe (that went viral on Pinterest) and make a peach version of it. Well, it wasn’t that easy. I had to test it a few times since peaches are more “wet”. The cookies were alway too soft, but when I got it. So make sure to read the tips and tricks section to make sure these turn out perfectly for you!

What I created was something that feels like summer in every bite—soft, chewy, subtly sweet, with just the right pop of brightness from lemon zest and a delicate hint of vanilla.

As a recipe developer and home entertaining expert, I’m always focused on simple, elevated recipes using seasonal ingredients, and these peach cookies are no exception. They’re elegant enough to serve at a weekend brunch but easy enough to whip up on a weeknight.

  • Seasonal and simple – Nothing beats the flavor of fresh summer peaches.
  • Soft and chewy texture – These cookies hold their shape and stay tender.
  • Just the right balance – The lemon zest enhances the peach flavor beautifully.
  • Optional white chocolate – Adds creamy sweetness and a little indulgence.

These are the kind of cookies that feel homemade in the best way. Not overly sweet, not complicated—just good.

Ingredients (Plus Tips!)

Here’s what you’ll need to make this easy peach cookie recipe:

  • Unsalted butter – Use room temperature butter for best creaming results.
  • Granulated sugar & light brown sugar – This combo creates a rich, slightly caramelized flavor and chewy texture.
  • Egg – Adds moisture and helps bind the dough.
  • Pure vanilla extract – Don’t skimp! Use a good-quality extract for the most flavor.
  • All-purpose flour – Measure using the spoon-and-level method for accuracy.
  • Baking soda & baking powder – Helps the cookies rise and stay tender.
  • Salt – Enhances all the other flavors.
  • White chocolate chips (optional) – Totally up to you, but highly recommended.
  • Diced peaches – Use unripe peaches to avoid excess moisture.
  • Lemon zest – Adds freshness and brightness.

Important Ingredient Tip

Be sure your peaches are firm. If they’re too soft or ripe, they’ll release too much juice and make your cookies spread or turn mushy.

Substitutions & Variations

  • Frozen peaches – Thaw slightly and pat dry before chopping. Avoid overly juicy fruit.
  • Gluten-free – Substitute with a 1:1 gluten-free flour blend designed for baking.
  • Add spice – Try a pinch of cinnamon or ground ginger for a cozy twist.
  • Skip the chocolate – Totally fine if you prefer a more fruit-forward cookie.
  • Make them into sandwich cookies – Use two cookies and fill with peach jam or a cream cheese frosting.

How to Make Peach Cookies

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 2

In a large mixing bowl, cream together the softened unsalted butter, granulated white sugar, and light brown sugar using an electric mixer. Beat on medium speed for 3–4 minutes, or until the mixture is light and fluffy.

Step 3

Add the egg and vanilla extract to the creamed mixture. Mix until well combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients. Mix until just combined—do not overmix.

Step 6

Gently fold in the diced peaches, lemon zest, and white chocolate chips (if using). Stir just until evenly distributed. Be careful not to crush the peaches.

Step 7

Using a cookie scoop or spoon, form dough balls about 1.5 inches in diameter. Place them on the prepared baking sheet, spaced 2 inches apart.

Step 8

Bake for 10–12 minutes, or until the edges are golden brown and the centers are set. Avoid underbaking, as the cookies can become too soft due to the moisture in the peaches.

Step 9

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips for Baking Peach Cookies

  • Use unripe peaches: Soft peaches release too much liquid and can make the cookies soggy.
  • Chill the dough: If your dough feels soft or sticky, pop it in the fridge for 15–20 minutes.
  • Bake until fully set: The key to keeping them from turning too soft is making sure the centers are set before pulling them out.
  • Add a sprinkle of coarse sugar: For extra texture and a pretty finish.

Storage & Make Ahead

  • Store: These cookies are best within 24 hours, but can be stored in an airtight container for up to 2 days.
  • Freeze: You can freeze the cookie dough balls before baking. Just bake directly from frozen and add 1–2 minutes to the bake time.
  • Reheat: A quick 10 seconds in the microwave brings them back to life if they’ve gone soft.

FAQ

You can, but they need to be drained very well and patted completely dry to avoid soggy dough.

Yes, but the zest enhances the peach flavor beautifully. Try orange zest as an alternative.

Check the moisture content of your peaches and be sure your butter wasn’t overly soft. Chilling the dough can help.

Definitely! Add a quick oat crumble on top for a peach cobbler cookie effect.

Final Thoughts

These soft peach cookies are one of those recipes that just feels like summer. They’re rustic, comforting, and incredibly satisfying—especially when peaches are in season. Whether you’re using up fruit from the farmer’s market or just want something a little different than your usual chocolate chip cookies, this recipe delivers flavor, simplicity, and a little sunshine in every bite.

If you try these, I’d love to hear how they turn out. Leave a comment below or tag me on Instagram @may.eighty.five so I can see your creations!

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Peach Cookie Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Soft, buttery cookies bursting with fresh peach flavor and a hint of lemon zest. These cookies are best enjoyed within 24 hours for optimal texture and flavor.

Ingredients

  • ½ cup unsalted butter, softened
  • ⅓ cup granulated white sugar
  • ⅔ cup packed light brown sugar
  • 1 large egg
  • 1 tbsp pure vanilla extract
  • 2¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup diced firm (unripe) peaches
  • 1 tbsp lemon zest
  • 1 cup white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy (about 3–4 minutes).
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients, just until combined.
  6. Gently fold in peaches, lemon zest, and white chocolate chips (if using). Do not overmix.
  7. Use a cookie scoop or tablespoon to form 1.5-inch dough balls. Place on prepared baking sheet, spaced 2 inches apart.
  8. Bake for 12–15 minutes, or until edges are golden and centers are just set.
  9. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Tips for Best Results:

  • Use firm, unripe peaches to prevent soggy dough.
  • Ensure cookies are fully baked—edges should be golden and centers set.
  • Store in an airtight container at room temperature for up to 24 hours for best texture.

© Christopher

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