These Soft Peach Pecan Cookies are a delightful twist on traditional cookies, bringing a hint of summer into each bite. With a soft and chewy texture, a hint of cinnamon, and juicy pieces of fresh peaches, these cookies are like mini peach cobblers in cookie form. Perfect for those who love fruit-filled desserts, these cookies are versatile and can be enjoyed any time of day. The addition of pecans provides a lovely crunch and a nutty depth, while the dusting of powdered sugar adds a light, sweet finish.

Full Recipe:

Ingredients:

• 1 cup unsalted butter, softened – Provides richness and a chewy texture.
• 1 cup granulated sugar – Adds sweetness and helps with cookie structure.
• 1 cup brown sugar, packed – Adds a deeper flavor and moisture.
• 2 large eggs – Helps bind the ingredients and adds moisture.
• 1 teaspoon vanilla extract – Enhances the overall flavor.
• 3 cups all-purpose flour – The base of the cookie dough.
• 1 teaspoon baking soda – Leavens the cookies for a slight rise.
• 1/2 teaspoon salt – Balances the sweetness.
• 1 teaspoon ground cinnamon – Adds warmth and complements the peaches.
• 1 cup diced fresh peaches (or canned, drained) – Adds juicy sweetness; canned peaches should be well-drained.
• 1/2 cup chopped pecans (optional) – Adds a nutty crunch and pairs well with the peaches.
• Optional: powdered sugar for dusting – For a light, sweet garnish.

Instructions:

Step 1: Preheat the Oven

1. Set the oven to 350°F (175°C) and allow it to preheat while you prepare the dough.
2. Line two baking sheets with parchment paper or lightly grease them to prevent the cookies from sticking.

Step 2: Prepare the Cookie Dough

1. Cream the butter and sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer on medium speed to beat the mixture until it’s light and fluffy, about 2–3 minutes.
2. Add the eggs and vanilla: Crack in the eggs one at a time, beating well after each addition, then add the vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to ensure even distribution.
4. Gradually add dry ingredients: Slowly add the dry ingredients to the butter-sugar mixture, about 1/2 cup at a time, mixing on low speed until just combined.

Step 3: Add Peaches and Pecans

1. Fold in peaches and pecans: Gently fold in the diced peaches and chopped pecans with a spatula. Be careful not to overmix, as this can crush the peaches.

Step 4: Scoop and Shape the Cookies

1. Scoop the dough: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
2. Optional shaping: For rounder cookies, gently press the tops of the dough mounds with the back of a spoon.

Step 5: Bake the Cookies

1. Place the baking sheets in the oven and bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to keep the cookies soft.
2. Cool the cookies: Remove the baking sheets from the oven and allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 6: Optional Dusting

1. Dust with powdered sugar: Once the cookies have cooled, lightly dust them with powdered sugar for a pretty and sweet finish.

Nutrition Facts (Approximate per cookie, based on 24 cookies):

• Calories: 170
• Protein: 2g
• Fat: 8g
• Carbohydrates: 24g
• Fiber: 1g
• Sugars: 12g
• Sodium: 90mg

Note: Nutritional values may vary depending on ingredient brands and portion sizes.

 

FAQs:

1. Can I use frozen peaches?
Yes, but make sure to thaw and drain them well to prevent excess moisture. Pat them dry with paper towels before dicing.

2. Can I substitute pecans with other nuts?
Absolutely. Walnuts or almonds work well, or you can omit nuts entirely if you prefer a nut-free option.

3. Can these cookies be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Be sure all other ingredients are also gluten-free.

4. How do I prevent the cookies from spreading too much?
Chilling the dough for 20–30 minutes before baking can help reduce spreading. This is especially useful if the dough feels too soft after adding the peaches.

5. Do these cookies need to be refrigerated?
If using fresh peaches, the cookies should ideally be stored in the refrigerator. For a short time (up to 2 days), they can be kept in an airtight container at room temperature.

 

Tips for Making Perfect Soft Peach Pecan Cookies:

1. Use ripe but firm peaches: Ripe peaches provide the best flavor, but they should be firm enough to hold their shape when diced. Overly soft peaches can add too much moisture to the dough.
2. Cream the butter and sugars well: This step is important for a soft, fluffy cookie texture, so don’t rush it. Creaming incorporates air, which helps create a lighter dough.
3. Measure the flour correctly: Too much flour can make the cookies dense. Use the spoon-and-level method for accuracy, where you spoon the flour into the measuring cup and level it off with a knife.
4. Add spices or zest: For added depth, try adding a pinch of nutmeg or a bit of lemon zest to the dough. It will complement the peaches beautifully.
5. Don’t overmix after adding peaches: Overmixing can break down the peaches and make the dough too wet. Fold them in gently for best results.

Storage Tips:

Room Temperature: If using canned peaches, the cookies can be stored in an airtight container at room temperature for up to 2 days. If using fresh peaches, refrigerate them to maintain freshness.

Refrigeration: Store the cookies in an airtight container in the fridge for up to a week. Bring to room temperature or warm them slightly before serving for best flavor.

Freezing: To freeze the dough, scoop out individual portions and place them on a baking sheet. Freeze until firm, then transfer to a freezer-safe container or bag. Frozen dough can be baked straight from the freezer; add an extra 1–2 minutes to the baking time. Baked cookies can also be frozen for up to 2 months and thawed at room temperature.

Reheating for Freshness: To enjoy the cookies warm, heat them in the microwave for 10–15 seconds or in a 300°F oven for about 5 minutes.