Peach Butterscotch Cookies
Crispy edges, chewy middle, juicy fruit, and sweet morsels – these Peach Butterscotch Cookies have it all; they are a crowd pleaser for sure. This is a quick and easy recipe that everyone will enjoy!
Are you ready for fall? I am very much ready for it; I’m anticipating winter even more. But as much as I am looking forward to colder temperatures and snow (who am I kidding, there will be no snow here in the desert), I am not ready to give up on all the yummy summer fruit just yet. I will miss them dearly during the colder months, so I wanted to create one more summery, fruity recipe for you all.
We went to Zion National Park during a long weekend and passed a big peach market. My husband instantly turned the car around and ran out to get a big box of fresh Utah Peaches. My oh my, they are divine! I couldn’t stop thinking of all the delicious goodies I could make from these juicy fruits.
So, I have baked a lot these past few days! I made preserves, peach crumb coffee cake, and cookies, lots of cookies! I tried to make them several different ways, with oatmeal, whole wheat flour, and white chocolate chips, but somehow, they didn’t taste how I had envisioned them to taste. But then I had the idea of adding butterscotch morsels into the batter. And tada – these Peach Butterscotch Cookies were my family’s favorite.
[Disclosure: This page contains affiliate links. If you take action (i.e., make a purchase) after clicking on one of the links, I’I’llarn some tea money, which I promise to drink while creating new content for you 🥰. You do not pay a higher price!]
The best way to store these cookies
Cookies usually stay fresh for a few days at room temperature in an airtight cookie jar. However, I like to store these Peach Butterscotch Cookies in the refrigerator because of the fresh peaches.
Cut-up peaches can get moldy after a day or two, especially at room temperature, and you don’t want to risk that happening to your peach-filled cookies since you put so much love into making them.
The cookies will stay fresh for up to 4 days in the refrigerator.
You can also freeze them in the same airtight cookie jar. I usually use an aluminum tin, one that I otherwise only use for Christmas cookies 🙂 They work great. The cookies can stay in the freezer for up to two months.
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked these Peach Butterscotch Cookies. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
Other desserts you might also like:
Peach Butterscotch Cookies
Ingredients
- 113 g Butter softened
- 90 g Granulated sugar
- 70 g Dark brown sugar
- 1 Egg
- 1 tsp vanilla extract
- 1/2 tsp Salt
- 230 g All-Purpose flour
- 1 tsp Baking soda
- 150 g Butter Scotch Morsels
- 200 g Peaches fresh, finely diced
Instructions
- Preheat the oven to 175°C. Line a baking sheet with a silicone baking mat or parchment paper.
- Add the softened butter to a large mixing bowl, and with a hand mixer, beat until lighter in color, about 2 minutes. I recommend taking the butter out of the refrigerator for at least an hour before starting the recipe. If you forgot to do that, place the bowl with the butter in the microwave, use the soften/melt setting, and let it run for a few seconds at a time. Butter melts quickly; you can’t leave it unattended, or it will be all melted. You only want the butter to be soft.
- Then add the granulated sugar and brown sugar and mix until well incorporated.
- Next, add the egg, vanilla extract, and salt. Combine well.
- Add all-purpose flour and baking soda. Use a wooden spoon and carefully mix it until most of the flour is incorporated.
- Then add the butterscotch morsels and the finely diced peaches. Mix until the morsels and the peaches are evenly distributed through the batter.
- Use a cookie scoop and scoop the batter onto the lined baking sheet. Space the cookies about 2 inches apart. That way, they won’t bake together since they flatten out in the oven.
- Bake for about 15 minutes until golden brown. Each oven is a little different; it might take more or fewer minutes in yours. Just keep a close eye on the cookies; they brown quickly.
- After baking, let them sit for about 10 minutes, then transfer them to a cooling rack. I think they taste best straight out of the oven. Enjoy!
