Fisheries and cream cookies – Bytes at a budget

The fishing season generally takes place from the end of spring to early fall, and I look forward to it all year round. These peaches and cream cookies are my little love letter in the season. They have the comfortable sweetness of a classic cookie, but with a few summer twists and turns: fresh dicose peaches, creamy white chocolate chocolate and a handful of pacan for the crunch. You only need basic products of the pantry plus these simple mixes, so the whole lot meets for around five dollars. A bite, and you will make these rehearsal fishing cookies while the peaches are at their peak!

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Fresh peaches and cream cookies

The fishing season is very special for me since my parents started buying me a fishing every year for my birthday. Let me tell you that this is not a story about the way I walk quietly through my beautiful baskets of peaches … It’s more as if I plant peaches with great hopes, only to lose them because of deer! So when I say that the fishing season is very special, I mean that it is a lot of efforts that will be paid one day, but for the moment, I learn 😉 and I will stick to the farmers near my home who have fresh peaches on the market of our farmer!

These soft and tender peaches and cream cookies are the perfect gift for such neighbors during the fishing season, although my family always insists that I keep a lot at home! They are easy to make, like my chocolate chip cookies, but with a peach and a touch of cream. The deer perhaps lives their best life in my backyard, but at least I receive the last laugh with a plate of these cookies!

Fisheries and cream cookies

These sweet peaches and these cream cookies combine fresh peaches, pacan and white chocolate for perfect summer cookies. Easy, sweet and delicious!Step -by -step photos can be seen under the recipe card.

• 2 fresh peaches (1 cup in total once in dice, $ 1.16 *)
• 8 Tablespoon salted butter (room temperature, $ 0.94)
• 1 cup sugar ($ 0.68)
• ½ cup Powdered sugar ($ 0.17)
• 1 big egg ($ 0.12)
• 1 teaspoon vanilla extract ($ 0.65)
• 2 cups versatile flour ($ 0.24)
• 1 teaspoon sea salt ($ 0.02)
• ½ teaspoon terrestrial cinnamon ($ 0.04)
• 1 teaspoon chemical ($ 0.04)
• ¼ cup pacan (chopped, $ 0.49)
• ¼ cup White chocolate chips ($ 0.57)

• Gather your ingredients and preheat the oven to 350 ° F.

• Diced peaches. You only need a cup of diced peaches to make this recipe.

• The sugars with the cream and the ambient temperature butter together until they are uniform using a handbooker at medium speed.

• Then add the egg and the vanilla extract. Mix again.

• In a separate bowl, mix the flour, salt, cinnamon and baking powder.

• Add the dry flour mixture to the damp mixture, mixing with low until combined.

• Fold gently in peaches, pacan and white chocolate chips.

• Line 2 large sheets of cookies with parchment paper ** and place balls of cookie dough, leaving 1 to 2 inches between each cookie. Press white chocolate chips or additional pacans on the top if you have them, and your cookies will come out of the extra loanty oven.

• Bake for 20-25 minutes or until the edges are just starting to get golden.

See how we calculate the recipe costs here.

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• Mixing bowl

• Hand -mixer

• 2 cookie sheets

• Parchment paper

• 2 oz cookie scoop

* I exceed the number of peaches I needed when I was at the store! I ended up using only 2 yellow peaches to obtain 1 dice cup For this recipe. I was happy to use the additional peaches in one night oats! Depending on the type of peaches you have, the amount you need will change. Opt for 1 dice cup for this recipe, and you will be ready to leave!
**I missed parchment and bordered my cookie sheets with aluminum foil and a small cooking spray instead. They never go out as perfect as they do when I use parchment!

Portion: 1cookieCalories: 223kcalCarbohydrates: 36gProtein: 3gFat: 8gSodium: 231MGFiber: 1g

Read our full nutritional warning here.

How to make peaches and cookies in the cream step by step

Gather your ingredients and preheat the oven to 350 ° F.

Prepare the peaches: Start by destroying your fresh peaches. Slice them in half, remove the pit and dice and dice. You need a total of diced peaches for these cookies.

Crow butter and sugars: Add ½ cup of pellet sugar, 1 cup of light brown sugar and 8 tablespoons of salted butter at room temperature in a mixture bowl. Create them together using a medium speed mixer until it is well combined.

Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sucking mixture and mix again.

Combine dry ingredients: In another bowl, add 2 cups of flour, 1 tsp. Sea salt, ½ teaspoon of ground cinnamon and 1 teaspoon of baking powder. Mix well to combine.

Make the cookie dough: Add the dry ingredients to the damp mixture. Mix with baseness using your hand mixer until it is just combined.

Now, gently fold the peaches, ¼ cup chopped pacan and ¼ cup white chocolate chips. The folding helps combine the supplements with the dough without on migrating or crushing the fresh peaches.

Cook cookies: Line 2 large cookie sheets with parchment paper (I missed parchment paper, so I used aluminum foil and a small kitchen spray. However, they never reveal themselves so well this way, so use parchment paper if you have it !!) use a 2 oz. Cookies scoop and place spoons of cookie dough on the sheets, leaving 1 to 2 inches between each cookie.

I like to press on white chocolate chips or additional pacan on the top when I have them, because it makes the cookies very pretty when they finished!

Cook cookies: Exhale the pastry plates in the preheated oven and bake in the oven for 20-25 minutes or until the edges start to get golden. Take advantage of your fishing cookies and homemade cream!

Storage instructions

These easy peaches and cream cookies can be stored in an airtight container in the refrigerator up to a week, or in the freezer up to 3 months.