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6 Ingredient Peach Magic Cookies. Made with shredded coconut, salty pretzels, sweet chopped peaches, oats, and a can of sweetened condensed milk. Just mix, scoop, and bake. For even more peachy goodness, add a spoonful of peach jam to each cookie before baking. These take just minutes to prep, and kind of like magic, you’ll have warm, golden cookies with bits of sweet summer peach. Nothing fancy—just simple, nostalgic, and totally delicious!
I’m so excited to be sharing these cookies! This recipe is easy, no-fuss, and honestly… kind of magic. You won’t believe how quickly they come together or how good they taste—especially if you have sweet, ripe peaches on hand.
I based the recipe on my magic cookie bars. So many of you love those five-ingredient cookies, and these are a fun peachy twist! I swapped cashews for salty pretzel twists and ditched the chocolate chips in favor of chopped yellow peaches and a little jam on top.
I wasn’t sure how they’d bake up, but they turned out better than expected. Soft, chewy, sweet, a little salty—these are my new favorite treats.
Peach season is the best—so short, so sweet—and these are the perfect cookies to bake while it lasts!
Here are the details
Ingredients
- unsweetened fine shredded coconut – I like the Bob’s Red Mill brand
- salted mini pretzels twist
- peaches – you could use frozen chopped peaches too, but fresh are ideal
- old-fashioned rolled oats
- sweetened condensed milk – the magic ingredient
- peach jam – if you can pick this up at a farm stand, even better!
Special Tools
You need just a mixing bowl and a cookie sheet for these peach cookies.
Steps
Step 1: Mix the cookie dough
Grab a big mixing bowl and toss everything in—except the peach jam! The order doesn’t matter, just mix it all up until the sweetened condensed milk evenly coats the ingredients. The dough will be sticky, and that’s exactly what you want.
For the pretzels, I add whole pretzel twists to a zip-top bag and give them a good smash with a rolling pin (or the bottom of a mug!). You’ll want a mix of bigger chunks and some finely crushed bits for the best texture.
Step 2: Scoop
Use a spoon or cookie scoop to portion out the dough. I usually do 9 cookies per baking sheet, but it depends on the size of your pan.
If any of your scoops look too loose, just press them together a bit with your hands. These cookies don’t need to be perfect or uniform, so don’t stress!
Gently flatten each cookie and then spoon about a teaspoon of peach jam over the top of each one.
Step 3: Bake
Bake the cookies at 350°F for 12 to 15 minutes. I usually pull them out around the 12-minute mark.
Let the cookies finish setting up right on the baking sheet. They might look a little puffed when they come out, but give them a few minutes—they’ll settle into sweet little peachy rounds.
Make them extra cute!
This is optional, but I love pressing a mini pretzel twist into the top of each cookie just after baking. The peach jam acts like a glaze and makes every cookie feel extra special (and extra delicious!).
Looking for other summer peach desserts? Here are some favorites:
5 ingredient Raspberry Peach Sherbet
Nonnie’s 5 Ingredient Peach Dump
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Lastly, if you make these 6 Ingredient Peach Magic Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
6 Ingredient Peach Magic Cookies
Calories Per Serving: 142 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.2. Mix all ingredients, except the jam, in a bowl until combined. Scoop out mounds of dough (3 tablespoons or a scant 1/4 cup) onto the prepared baking sheet. Use your hands to push any loose dough back into the dough mounds. Spoon about a teaspoon of jam over each cookie. If desired, you can gently press a pretzel onto the top of each cookie. 3. Bake 12-15 minutes, until golden on top. Let the cookies cool for 5 minutes to fully set. Enjoy warm or at room temperature! Delish either way!
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