Get Peachy With Peach Cookies

Jump to the Recipe

They say there’s something about writing that makes people want to confess things, to bear their souls as if to a private diary, to admit things they wouldn’t normally say out loud.

So it’s maybe no surprise that I feel I must tell you, dear readers, a rather alarming fact about myself: I am no trendsetter.

Peaches in cookies? That's a thing? Who knew? Find out more and get the recipe at Foodal now!

In fact, I am rather slow to catch on, to almost anything.

I bought rain boots almost two years after I started seeing people wearing them. I’ve never owned a pair of those very popular, wear-with-a-tunic leggings, save for the pair I think I had in elementary school, which was not at all the same thing.

And for over four winters, I’ve been wearing the same knee-length leather boots, usually with the same skirts I’ve been wearing since college, which is now, I’m sorry to say, more than four years ago.

And these examples are just fashion. I’ll spare you literature, pop culture, current events, and music.

So understand that the following question, which I already know is foolish, comes from that perspective.

Oblique view of a white, ceramic plate full of peach cookies with a bowl of preach in the background | Foodal

I’m not asking to inform you, to say, “Look, readers, at this surprising discovery I’ve made!”, but rather to show you, as if with my arm around your shoulder, that hey, I’m finally in the loop, too.

Did you know Martha Stewart makes cookies?

Martha Stewart’s Cookies available in Paperback and Kindle from Amazon

I know, of course you did. She has magazines, she hosts a TV show, she was a guest judge on Next Food Network Star. Everyone who’s anyone who’s ever left home over the past decade knows about Martha Stewart and knows she bakes things.

But did you know she makes really, really good cookies?

I was a very hard sell on Martha fandom. She led me down the path of a very dismal New Year’s Eve party several years ago, with a bitter, bitter buttermilk cake that I obeyed her recipe for, to a T.

That one experience left me unwilling to try any of her suggestions again, no matter how pretty the pictures or how loud the applause from other cooks.

Peach cookies are like a bite sized cobbler! Simple and easy to make but with taste and texture that will amaze your friends and family. Find out what you to know now on Foodal!

Thankfully, my brother Adam, who is in every way trendier and more accomplished than I am, who originally planned to go to cooking school, who – STILL – knows more about food than I do, made a batch of Martha’s Earl Grey sables.

The rest is history, and I’m not exaggerating when I say those Earl Grey cookies are pure bliss in cookie form. Now I have come to believe Martha, at least on one point: her cookies are always good.

After making my peach cobbler last week, I still had three peaches left over, which were about to go bad any day and which needed to be used. Martha’s peach cookies, highlighted in one of her Living magazines, were the perfect fit.

Close up of a plate full of peach cookies. 3 pieces of fresh fruit is in the background | Foodal

As a bonus, you probably won’t have to pick anything up at the store, save for peaches, if you don’t already have them. These peach delights are part cookie, part pastry, best fresh and hot out of the oven.

The next day, they’ll get a little soggy/mushy, so it’s definitely best to eat these immediately or reheat them before serving.

The Recipe

Very slightly adapted from Martha Stewart.

Close up of a plate full of peach cookies. 3 pieces of fresh fruit is in the background | Foodal
Martha's Peach Cookies
Votes: 10
Rating: 3.8
Rate this recipe!
Print Recipe
You've got to try these peach cookies, adapted from Martha Stewart! Your taste buds will thank you.
Servings Prep Time
34 cookies 15 minutes
Cook Time
16 minutes
Servings Prep Time
34 cookies 15 minutes
Cook Time
16 minutes
Close up of a plate full of peach cookies. 3 pieces of fresh fruit is in the background | Foodal
Martha's Peach Cookies
Votes: 10
Rating: 3.8
Rate this recipe!
Print Recipe
You've got to try these peach cookies, adapted from Martha Stewart! Your taste buds will thank you.
Servings Prep Time
34 cookies 15 minutes
Cook Time
16 minutes
Servings Prep Time
34 cookies 15 minutes
Cook Time
16 minutes
Cinnamon/Sugar Mixture for Dusting
  • 2 tablespoon sugar
  • 1 tablespoon cinnamon
Servings: cookies
  1. Preheat oven to 375 degrees. In a medium-sized bowl, whisk together flour, salt, and baking soda.
  2. In a large bowl, beat butter and granulated sugar with a mixer until pale and fluffy, about four minutes. Reduce speed to low and beat in egg and vanilla. Add the flour mixture to this large bowl, beating until combined. Add peaches and jam; beat until just combined.
  3. Using a tablespoon, drop rounded balls of dough onto cookie sheets lined with parchment paper or silicone liners, spacing them about two inches apart. If not baking all the dough right away, put remaining dough in refrigerator between batches. Also, dough can be refrigerated for up to two days.
  4. Dust balls with cinnamon/sugar mixture. Put in oven and bake for 15 to 16 minutes, rotating the pan halfway through. Let cool for five minutes, and then transfer to wire racks to cool completely.

Nutritional Info*

Nutrition Facts
Martha's Peach Cookies
Amount Per Serving
Calories 105 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.002g
Cholesterol 7mg 2%
Sodium 60mg 3%
Potassium 2mg 0%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 7g
Protein 1g 2%
Vitamin A 2%
Vitamin C 0.2%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking by the Numbers…

Step 1 – Prep

Begin by peeling your fruit. I prefer a good quality Y-style veggie peeler for this task, but you can use a paring knife in a pinch.

A y shaped veggie peeler and a paring knife being used to peel peaches.

Dice your peaches up with a light and nimble utility knife or chef’s knife.

A Japanese gyuto kitchen knife being used to dice up peaches.
I prefer a traditional styled gyuto, a type of Japanese kitchen knife, for light and delicate work.

Once you have your peaches diced up, gather the rest of your ingredients into one spot to establish your mise en place.

Top down view of a marble surface with all the ingredients required to make the recipe group together in one spot - mise en place | Foodal

Preheat your oven to 375°F.

Step 2 – Mix

Add the butter and sugar to a large mixing bowl and beat for four minutes until it is light and fluffy. This can be accomplished by hand using a stiff whisk but it’s so much easier to use a top end stand mixer such as the Cuisinart SM-55 that I’m using here.

The butter and sugar being mixed using a SM55 Cuisinart Stand Mixer | Foodal

Add your vanilla and egg and continue mixing until incorporated.

An egg and vanilla added to the bowl of the stand mixer along with the butter and sugar concoction | Foodal

Add the flour, salt, and baking soda.

Flour added to the cookie dough in the stand mixer | Foodal

And finally add the apricot jam and diced peaches. You don’t want to over mix  at this point. Just enough to combine everything but not crush the fruit.

Jam and peach dices are added to the cookie dough batter in the bowl of the stand mixer | Foodal

The end result will be a light and fluffy better, similar in appearance and texture to whipped cream.

Step 3 – Bake

Line a good quality baking sheet with parchment paper or a silicone liner such as a Silpat. Use a medium-sized cookie scoop to measure out approximately 2 tablespoons of batter per cookie. Or you can use a rounded tablespoon to approximate that amount of dough. Place 2 inches apart on the baking sheet.

Top view of raw peach cookie dough balls on Silpat baking mat | Foodal

Cover each dough mound with a bit of a sugar-cinnamon dusting made with two parts sugar to one part cinnamon.

Place the baking sheet on  the middle rack of your oven and allow to bake for 15 to 16 minutes.

Tender, moist peach cookies will brighten your morning and put a smile on your face. It's like a tiny cobbler in your hand. Find out how to bake these beauties now at Foodal.

This recipe will make around 32 to 34 cookies and will fill a 1/2 sized baking sheet at least twice (about 15 per sheet), and you will probably still have enough dough left over for another three or four cookies.

You are doing yourself a serious disservice if you don't bake a batch of these scrumptious and tender peach cookies. Moist and delicious! Get the recipe now on Foodal.

Allow to cool for 5 minutes on the baking sheet, then transfer to cooling rack to finish cooling.

A human hand holds up a broken peach cookie to show off the interior of the treat | Foodal

These flavorful and ultra moist peach cookies won’t last very long around your house. Each one is like having a mini peach pie or pastry all to yourself.

What about you? Did you try these? If so, let us know your thoughts in the the comments below!

And if amazing cookie recipes are your thing, then check out some of these delectable treats:

Don’t forget to Pin It!

Do you love pastries but love the storage and portability of cookies? If so, this peach version will definitely do the trick. The fruit makes this one something special – part pastry and part cookie, this dessert is to die for. Get the recipe now on Foodal!

Photos by Mike Quinn, © Foodal / Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published August 15th, 2008 by Shanna Mallon. Revised and updated November 15th, 2017, with additional writing by Mike Quinn.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home,, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

4 thoughts on “Get Peachy With Peach Cookies”

  1. Oh, yes! The gelato! Whoever is reading this, thinking about making the cookies, while you’re picking peaches at the store, do grab some Ciao Bella, if they have it. Definitely makes these cookies a dessert experience.

  2. Thanks for stopping by, Amy. I was thrilled to find your site today and have added it to my blogroll. Your photos are *amazing*!!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.