Double Chocolate-Peach Cookies

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Chocolate and peach are a surprisingly delightful combination. The Dutch cocoa in these cookies makes them dark, but not bitter, and the fresh peaches play up the fruitiness of the cocoa.
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  • Level: Easy
  • Total: 45 min (plus cooling)
  • Active: 20 min
  • Yield: 24 double chocolate-peach cookies
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  1. Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl, beat the butter and brown sugar with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Beat in the flour mixture on low speed. Stir in the white chocolate chips and chopped peach.
  2. Arrange 24 balls of dough, about 2 heaping tablespoons each, about 2 inches apart on the baking sheets. 
  3. Bake until set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.

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