I lived in England for 10 years and the entire time I lived away, I never experienced a sweeter, juicer peach than the ones from home. When I visited Niagara Region to learn about the Ontario Tender Fruit Industry with Produce Made Simple, I realized why. Our climate and soil is perfect for growing delicious peaches, nectarines and plums. According to one grower we met, peaches like our hot days and cool nights – it’s the contrast in temperature that makes them taste so good.
When I was making our family’s favourite chocolate chip cookie recipe, I wondered, would adding peaches be yummy? It was! My kids and husband were hesitant to try these, thinking their favourite cookie might be compromised with the addition of fruit. But everyone was pleasantly surprised by how much they enjoyed them! I hope your family enjoys these as much as we did!
Peach Chocolate Chip Cookies
- 1 cup butter room temperature
- 1 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 cup mini semi-sweet chocolate chips
- 1/4 cup milk chocolate chips
- 1 Ontario peach cut into small pieces
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone liner.
- In a small bowl, whisk together the flour and baking soda. Set aside.
- Using a stand or hand mixer and medium bowl, beat together the butter and sugars until thick and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the eggs one at a time, beating well after each addition. Stir in the vanilla.Add the dry ingredients to the wet and mix just until combined. Fold in the chocolate chips and chopped peach.
- Place large dollops (2-3 tbsp.) of dough on the baking sheet, leaving 2-inches of space between each. Bake for 10 to 12 minutes or until the edges of the cooking are golden brown, and the centre is slightly soft.Cool on the pan for 5 minutes before transferring to a cooling rack.