Peaches & Cream Cookies

By srumbel

If you can’t find dry peaches, and you do not want to order them online for one cookie recipe, you could substitute dry apricots, mango, cranberries, raisins, or dates. Just be sure to finely chop your dried fruit of choice for even distribution throughout the cookies. These keep for three days in an air-tight container, and they freeze beautifully for longer storage.

from evilshenanigans.com

Ingredients

• 1 cup butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 cup sugar
• 3 eggs, at room temperature
• 1 tablespoon vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 11 ounces (1 bag) white chocolate chips
• 6 ounces dry peaches, finely diced, about 1 1/2 cups

Preparation

Step 1

Heat the oven to 350 F and line two baking sheets with parchment paper
In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add the butter, brown sugar, and sugar. Beat on medium low speed until thoroughly combined but not fluffy, about 30 seconds. Add the eggs one at a time, mixing until each egg is well combined before adding the next, about 20 seconds each. Add the vanilla and mix to combine, about 10 seconds
In a separate bowl combine the flour, baking soda, and salt and whisk to combine. Add the dry ingredients into the butter mixture and mix on low speed until just combined, about 10 seconds. Add the white chocolate chips and the diced peaches and mix on low until thoroughly distributed, about 10 seconds
Scoop the cookie dough by rounded tablespoons onto the prepared baking sheets. Bake for 8 -10 minutes, or until the cookies are just golden brown on the edges and the tops are lightly golden but not deeply browned. Cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.