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Home » Desserts

CRUMBL Peaches and Cream Cookies

Updated: Jul 1, 2022 · Published: Jun 23, 2021

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These CRUMBL peaches and cream cookies are the perfect summer copycat recipe. These cookies are made with a graham cracker base then topped with peaches and cream topping.

Since you’re here, you’ll also love these CRUMBL Red Velvet Chocolate Chip Cookies, Easy CRUMBL Lemon Glaze Cookies, CRUMBL Kentucky Butter cake Cookies, Fruity CRUMBL Strawberry Shortcake Cookies and even Chilled CRUMBL Twix Cookies Copycat Recipe.

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CRUMBL peaches and cream cookies

CRUMBL released a new cookie flavor this week, the Peached and cream cookie pie. It was a fun and summery flavor that I needed to recreate as soon as possible. So yesterday after trying the actual cookie, I ran to the store and purchased ingredients to make it.

After making these yesterday, I automatically fell in love with the flavor combination. The mixture of the graham cracker crust cookie base, and the peaches topping is just out of this world. It almost tastes like a pie!

This is the best peaches and cream cookie recipe ever!

When I made and shared these cookies with friends, a ton of people loved the way they looked. Since I used mini tart pans to get the cookie shape just right, these actually look like mini peaches and cream pies.

Because of the way they look, they would make for a great dessert that can be served at themed birthday parties and events.

Overhead shot of peach cookies

This recipe requires 3-inch tart pans, and I love these ones!

If you don’t have tart pans and don’t want to wait until you receive them to make this dessert, keep reading to see how you can make these cookies without the tart pans. I know what dessert I’ll be making for the 4th of July and labor day this year!

Why you need to make this recipe!

  • The perfect summery recipe
  • Soft and chewy cookies topped with cream and peaches.
  • The closest CRUMBL copycat cookie recipe ever!
  • The best option for all peach lovers.
  • Great for summer BBQs and parties
Ingredients for CRUMBL peaches and cream cookies

Ingredients for these crumbl peaches and cream cookies

Here are the ingredients you will need to make these cookies at home. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

  • Graham crackers– You can grab graham cracker sheets and blend them until they have a flour texture.
  • Brown sugar & granulated sugar – Brown sugar & granulated sugar will sweeten the cookie as well as keep it moist.
  • Baking soda & baking powder– The baking soda & baking powder will help add some height to the cookies.
  • Flour & corn starch– The flour and corn starch will be used
  • Butter– Use unsalted butter for this cookie recipe.
  • Egg & egg yolk- These will be the binding agent of this cookie recipe.
  • Heavy cream– The heavy cream will need to be very cold to be easily whippable.
  • Powdered sugar– The powdered sugar is used to sweeten the cream part of this recipe.
  • Vanilla pudding– The vanilla pudding will add extra vanilla flavor and stabilize the cream.
  • Vanilla extract- The vanilla extract will help give extra depth to the cream.
  • Canned peaches– The canned peaches are what will bring out the peach flavor in these peaches and cream cookies. Use peaches in light syrup is possible.
peaches and cream cookies

How to make CRUMBL peaches n cream cookies

This is how you can make them. Make sure to scroll down to the recipe card for the full detailed instructions!

  1. Mix all the dry ingredients together in a large bowl.
  2. Add in the cooled-down melted butter, and beaten egg and egg yolk to the dry mixture.
  3. Mix until a dough forms.
  4. Scoop it out with a large cookies scooper.
  5. Roll it in the graham cracker crumbs then press onto the 3-inch tart pans and bake.
  6. Beat the cream and vanilla until it reaches soft peaks, then add in the powdered sugar, and vanilla pudding mix and beat again until it reaches stiff peaks.
  7. Gently fold in the sliced peaches and top the cooled-down cookies with this mixture. You can top the cookies with a little whipped cream as well for decoration but it’s optional.
Graham cracker crumbs with butter
graham cracker cookie recipe
graham cracker cookie dough in cookie scoop
Hand holding cookie dough ball
cookie dough ball rolled in graham crackers
cookie dough ball rolled in graham crackers
Cookie dough in tart pan
Crumbl peaches and cream photo

Frequently asked questions – FAQ

What if I don’t have the 3-inch tart pans, can I still make these?

Absolutely! You can make these even without those tart pans, but I highly suggest you grab yourself some.

If you don’t have the tart pans, you can scoop out the cookie dough with a large cookie scooper. Roll it in the graham cracker mixture, then flatten the cookie down to about ½ inch in thickness and bake in the preheated oven for 8-9 minutes.

peaches and cream cookies with a bite taken out of it

How to store these peaches and cream cookies?

You can store these peaches and cream cookies in an airtight container in the fridge for up to 4 days. I enjoy storing them frosted already, this will allow the peach cream and cookie base to flavor each other and give you the tastiest cookie the next day!

Stack of peaches and cream cookies

CRUMBL peaches and cream cookies

If you made these peaches and cream crumbl copycat cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton 🙂

peaches and cream cookies

CRUMBL peaches and cream cookies

These CRUMBL peaches and cream cookies taste like like the best peaches and cream pie you'll ever have! The graham cracker cookie base balances out the sweet peach topping perfectly.
5 from 31 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 8 minutes mins
Total Time 28 minutes mins
Course Dessert
Cuisine American
Servings 7 cookies
Calories 518 Calories

Ingredients
  

  • 1 stick butter melted & cooled
  • 1 large egg beaten & at room temperature
  • 1 large egg yolk beaten with the egg & at room temperature
  • 15 sheets graham crackers crushed about 2 cups
  • ⅓ cup brown sugar
  • 2 tablespoon granulated sugar
  • 2 tablespoon all purpose flour
  • 3 tablespoon corn starch
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 sheet graham crackers crushed, for coating the cookies

Peaches and cream filling

  • 1 cup heavy cream cold
  • 1 teaspoon vanilla extract
  • ⅓ cup powdered sugar
  • 2 tablespoon vanilla pudding dry mix
  • 1 cup canned peaches Drained and sliced

Instructions
 

  • Preheat the oven to 350F then pull 7 3-inch tart pans and set them aside.
  • In the mirowave or in a small saucepan, melt the butter then set aside to cool.
  • In a food processor, grind the 15 graham cracker sheets until the mixture ressmebles flour. Pour that mixture in a large bowl, then grind the 2 graham cracker sheets and set that aside.
  • Add in the brown sugar, granulated sugar, flour, corn starch, baking soda, and baking powder to the graham cracker mixture in the large bowl. Whisk to combine.
  • Add in the beaten egg and egg yolk, and the melted and cooled down butter, and stir to form a dough. It will be slightly crumbly.
  • Using a large cookie scooper, scoop out 7 equally sized cookie dough balls, roll them in the graham cracker mixture you set aside, then press the cookies into the 3 inch tart pan.
  • Bake the cookies in the tart pans for 8-9 minutes, then let them cool for 5 minutes before flipping them and cooling them on a cooling rack.

Make the peaches and cream

  • In a stand mixer whip the cold heavy cream and the vanilla extract together on medium high speed until soft peaks appear. This can take about 2 minutes.
  • Add in the powdered sugar and the vanilla pudding powder and whip again until stiff peaks form. The process will happen fast, so make sure not to overbeat your cream.
  • Gently fold in the peaches and top your graham cookies with the peaches and cream mixture and enjoy!

Notes

This recipe requires 3-inch tart pans, and I love these ones!

What if I don’t have the 3-inch tart pans, can I still make these?

Absolutely! You can make these even without those tart pans, but I highly suggest you grab yourself some.
If you don’t have the tart pans, you can scoop out the cookie dough with a large cookie scooper. Roll it in the graham cracker mixture, then flatten the cookie down to about ½ inch in thickness and bake in the preheated oven for 8-9 minutes.

How to store these peaches and cream cookies?

You can store these peaches and cream cookies in an airtight container in the fridge for up to 4 days. I enjoy storing them frosted already, this will allow the peach cream and cookie base to flavor each other and give you the tastiest cookie the next day!

Nutrition

Calories: 518CaloriesCarbohydrates: 57gProtein: 5gFat: 30gSaturated Fat: 17gTrans Fat: 1gCholesterol: 134mgSodium: 448mgPotassium: 162mgFiber: 2gSugar: 32gVitamin A: 1049IUVitamin C: 2mgCalcium: 79mgIron: 2mg
Keyword CRUMBL cookies, CRUMBL copycat cookies, CRUMBL peaches and cream cookies, peaches and cream cookies
Tried this recipe?Follow us and tag us on Instagram! @chahinez_tbt

Thank you for making it all the way down here 🙂

If you enjoyed this recipe don’t forget to let us know in the comments below! In the meantime, don’t forget to follow me on Instagram!

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This post may contain affiliate posts, meaning that at no cost to you I will get a small percentage of every purchase you make!

If you enjoyed this CRUMBL peaches and cream copycat recipe make sure to pin it for later!

Graham cracker cookie with peaches and cream
Graham cracker cookie with peaches and cream
Graham cracker cookie with peaches and cream
« CRUMBL Red Velvet Chocolate Chip Cookies
Easy Brown Butter Banana Bread »

Filed Under: Cookies, Desserts Tagged With: CRUMBL cookies, CRUMBL copycat cookies, crumbl peaches and cream cookies, peaches and cream cookies

Reader Interactions

Comments

  1. CJ

    November 16, 2024 at 2:36 pm

    5 stars
    We made these without the tart pan but shaped the cookie dough into a cookie cutter. Worked just as well! For the frosting, we used vanilla bean paste instead of vanilla extract, no issues with that change, added a bit more powdered sugar to the mix to thicken her up. Ooh for a cleaner look, we piped the frosting on the cookies & placed the peaches on top. Great recipe!! Thanks for sharing!!

    Reply
    • Chahinez

      February 09, 2025 at 3:03 pm

      Love how you got creative with the recipe! Shaping the dough with a cookie cutter sounds like a fun twist. Using vanilla bean paste for the frosting is a great idea too, it must’ve added such a rich flavor. Thanks so much for sharing your tips and modifications, I’m so happy to hear you enjoyed it!

      Reply
  2. Christy

    July 16, 2022 at 3:09 pm

    Is it powdered vanilla pudding mix or prepared vanilla pudding?

    Reply
    • Chahinez

      February 25, 2025 at 6:47 pm

      It’s vanilla pudding mix 🙂

      Reply
  3. Paige Bates

    July 04, 2022 at 3:31 am

    Do you know if any of these cookies can be frozen and iced at a later date?

    Reply
    • Chahinez

      February 25, 2025 at 6:30 pm

      Yes that should be fine.

      Reply
  4. Jean

    June 05, 2022 at 7:20 am

    Can you use fresh peaches?

    Reply
    • Chahinez

      February 25, 2025 at 6:19 pm

      Yes if you prefer. Canned peaches might be better just because they’re sweeter.

      Reply
  5. CobblerGobbler

    November 27, 2021 at 6:08 am

    I haven’t tried this recipe, however, I was wondering if you have a recipe for the crumbl peach cobbler cookie?

    Reply
    • Chahinez

      November 28, 2021 at 9:18 am

      At this time I do not! Hopefully in the future!

      Reply
5 from 31 votes (30 ratings without comment)

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Hey there! My name is Chahinez, and I’m the brains behind the blog, Lifestyle of a Foodie. LOAF was started back in 2018 during my last semester ...

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