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!
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!
Notes
➙ The cookies will stay fresh for up to 4 days in an airtight cookie jar in the refrigerator.
➙ You can also freeze them in the same cookie jar. I usually use the aluminum tin ones I have for all my Christmas cookies :) They work great. The cookies can stay in the freezer for up to two months.
Nutrition
Calories: 121kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 155mgPotassium: 34mgFiber: 0.5gSugar: 9gVitamin A: 186IUVitamin C: 0.4mgCalcium: 8mgIron: 1mg
Nutrition Facts
Peach Butterscotch Cookies
Amount per Serving
Calories
121
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
155
mg
7
%
Potassium
34
mg
1
%
Carbohydrates
18
g
6
%
Fiber
0.5
g
2
%
Sugar
9
g
10
%
Protein
2
g
4
%
Vitamin A
186
IU
4
%
Vitamin C
0.4
mg
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.