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.
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.
This recipe requires 3-inch tart pans, and I love these ones!
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 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.
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!
- Mix all the dry ingredients together in a large bowl.
- Add in the cooled-down melted butter, and beaten egg and egg yolk to the dry mixture.
- Mix until a dough forms.
- Scoop it out with a large cookies scooper.
- Roll it in the graham cracker crumbs then press onto the 3-inch tart pans and bake.
- 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.
- 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.
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.
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!
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 🙂
CRUMBL peaches and cream cookies
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
- 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 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
Thank you for making it all the way down here 🙂
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CobblerGobbler
I haven’t tried this recipe, however, I was wondering if you have a recipe for the crumbl peach cobbler cookie?
Chahinez
At this time I do not! Hopefully in the future!