CRUMBL peaches and cream cookies

5 from 30 votes

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.

Prep Time20

Cook Time8

Total Time28

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 518Calories

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!

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