The peach season usually runs from late spring to early autumn, and I’m looking forward to it all year round. These peaches and cream biscuits are my little love letter into the season. They have the cozy sweetness of a classic biscuit, but with a few summer turns: fresh diced peaches, cream white chocolate pieces and a handful of pecans for crunch. You only need basic pantry stables and these simple mix-ins, so that the entire batch meets for about five dollars. A bite and you will repeat these peach biscuits while peaches are at their peak!
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Fresh peaches and cream biscuits
The peach season is something very special for me, because my parents bought a peach tree every year for my birthday. Let me tell you that this is not a story about how I am leisurely stroll through my beautiful orchard, the basket with peaches. So when I say that the Peach season is something special, I mean that it pays off one day, but at the moment I am learning 😉 and will stay with the farmers who have fresh peaches on the market of our farmer!
These soft and delicate peaches and cream biscuit are the perfect gift for such neighbors during the peach season, although my family always insists that I have a lot at home! They are easy to prepare, like my chocolate biscuits, but with peaches and cream -colored twist. The deer could lead his best life in my garden, but at least I get the last laugh with a plate of this cookie!
Peach and cream biscuits
- 2 Fresh peaches (1 cup of total amount once seasoned, $ 1.16*)
- 8 Tbsp salted butter (Room temperature, $ 0.94)
- 1 cup Light brown sugar ($ 0.68)
- ½ cup granulated sugar ($ 0.17)
- 1 big egg ($ 0.12)
- 1 TSP Vanilla extract ($ 0.65)
- 2 Cup All -purpose flour ($ 0.24)
- 1 TSP Sea salt ($ 0.02)
- ½ TSP ground cinnamon ($ 0.04)
- 1 TSP baking powder ($ 0.04)
- ¼ cup Pecans (chopped, $ 0.49)
- ¼ cup White chocolate chips ($ 0.57)
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Collect your ingredients and heat the oven to 350 ° F.
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Cube peach. You only need 1 cup of cubes to create this recipe.
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Cream into sugar and room temperature butter with a hand mixer at medium speed.
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Then add egg and vanilla extract. Mix again.
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Combine flour, salt, cinnamon and baking powder in a separate bowl.
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Add the dry flour mixture into the wet mixture and mix low until you are combined.
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Carefully fold peaches, pecans and white chocolate pieces.
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Line 2 large biscuit leaves with parchment paper ** and drop 2 ounces shovel biscuit dough and 1 to 2 inches between every cookie. Press a few additional white chocolate chips or pecans when you have them, and your cookies come out of the oven.
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Bake for 20-25 minutes or until the edges are just getting golden.
See how we calculate the recipe costs here.
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Shell
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Hand mixer
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2 biscuit leaves
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Parchment paper
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2 ounces of cookie scoop
**I ran out of the parchment and instead exhibited my kek leaves with aluminum foil and a little cooking spray. You never come out as perfectly as the usual parchment!
Portion: 1cookieCalories: 223KcalCarbohydrates: 36GProtein: 3GFat: 8GSodium: 231mgFiber: 1G
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How to do peaches and cream cookies step by step
Collect your ingredients and heat the oven to 350 ° F.
Prepare the peaches: Start with dice your fresh peaches. Cut them into two halves, remove the pit and dice each half. For these cookies you need a total of 1 cup of cubes.
Butter and sugar cream: Add ½ cup of granulated sugar, 1 cup of light brown sugar and 8 tablespoons of room temperature salted butter in a mixing bowl. Cream them together with a hand mixer at medium speed until they are well combined.
Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture and mix it again.
Combine the dry ingredients: Add 2 cups of flour, 1 teaspoon sea salt, ½ tsp ground cinnamon and 1 tsp baking powder in another bowl. Mix well to combine.
Make the biscuit dough: Add the dry ingredients to the wet mixture. Mix in low with your hand mixer until it is just combined.
Now fold the peaches, ¼ cup of chopped pecans and ¼ cup of white chocolate pieces. The folds help to combine the add-ins with the dough without oversizing or shining the fresh peaches.
Bake the cookies: Line 2 large biscuit leaves with parchment paper (I ran from the parchment paper, so I used foil and a little cooking spray. However, they are never so good. So use parchment paper if you have it !!) Use 2 ounces. Book shovel and let the biscuit dough on the leaves and leave 1 to 2 inches between every biscuit.
I like to press additional white chocolate chips or pecans when I have them because the cookies look particularly pretty when they create it!
Bake the cookies: Put the baking sheets in the preheated oven and bake them for 20-25 minutes or until the edges become golden. Enjoy your homemade peach and cream -colored cookies!
- I use Cleanstone Peaches in this recipe, but you can also use Freestone peaches if this is all you can find. Closing peaches are usually juicy and sweet, although the meat is on the pit so that they make a little more effort to prepare. Freestone peaches are easier to cut because the pit comes out clean, but can be firmer and a little less sweet than on the detention stone.
- Carefully fold the diced peaches, white chocolate chips and pecans into the dough. This prevents them from accidentally overlapping the dough (which can close the cookies) and avoids squeezing the peach pieces!
- I recommend baking the biscuit as soon as you have done it. Just like my strawberry biscuits, saving the dough can make it watery with fresh fruit and influence the texture of the cookies.
- Use room temperature butter To ensure that it mixes well with the sugar!
- I use a 2 -unzen biscuit shovel to make these homemade peach chocolate biscuits. This is based on the baking times in the recipe. If you use a larger or smaller ball, you have to keep an eye on your cookies to avoid or bake it! They are ready as soon as the edges are slightly gold, as shown on the photos mentioned above.
- If you cannot insert both bay leaves on the same rack, put them on separate frames and turn them through halfway (Move the upper leaf down and turn it back to the front) so that you bake evenly. I would check each tray separately towards the end if one tray ends a little earlier than the other!
Storage instructions
These simple peaches and cream cookies can be stored in a airtight container in the refrigerator up to a week or up to 3 months.
(Tagstotranslate) all -purpose flour
