Easy Peaches and Cream Cookies

When summer peaches start showing up at the farmers market, I find myself dreaming of all the ways to capture that sweet, juicy flavor.

Last weekend, my granddaughter Emma asked if we could bake something “peachy and creamy” together.

That’s when these peaches and cream cookies were born – golden graham cracker bases topped with the most heavenly peach-studded cream you’ve ever tasted.

The Creamy Peachy Goodness That Keeps Me Coming Back

These aren’t your ordinary cookies, honey. The graham cracker base gives you that nostalgic campfire feel, while the fluffy cream topping loaded with tender peaches makes every bite taste like summer captured on a plate.

You get the best of both worlds, the satisfying crunch of a cookie with the dreamy texture of a no-bake cream pie.

If you’re craving more fruity treats, you’ll want to try my easy peach cobbler cookies that have a similar cozy vibe.

And when berry season hits, my easy lemon blueberry soft cookies are pure magic too.

The Ingredients That Make These Cookies So Special

For the Graham Cookie Base:

• 1 stick (8 tablespoons) unsalted butter, melted and cooled
• 1 large egg plus 1 egg yolk, room temperature
• 2 cups graham cracker crumbs (about 16-18 crackers, finely ground)
• 1/3 cup packed brown sugar
• 3 tablespoons granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• Extra graham cracker crumbs for rolling

For the Peaches and Cream Topping:

• 1 cup heavy cream, well-chilled
• 1/3 cup powdered sugar
• 2 tablespoons instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 1 cup canned peaches in light syrup, drained and chopped

Pro tip: I always use canned peaches here because they stay sweet and soft. Fresh peaches work too, but make sure they’re perfectly ripe.

How I Make This Peaches and Cream Cookies

Getting the Base Ready: Preheat your oven to 350°F. I use 3-inch tart pans for that perfect bakery look, but regular cookie sheets work fine too.

Pulse your graham crackers in a food processor until they’re fine as flour – this is what makes these peaches and cream cookies so special. Mix the crumbs with both sugars, flour, cornstarch, baking soda, and baking powder in a large bowl.

Making the Dough: Whisk your egg and egg yolk together, then stir them into the dry ingredients along with the cooled melted butter. The dough will look a bit crumbly – that’s exactly what you want.

Shaping and Baking: Scoop the dough into portions (I use a large cookie scoop), then roll each ball in extra graham cracker crumbs. Press them into your tart pans or flatten on a baking sheet to about 1/2 inch thick. Bake for 8-9 minutes until the edges are set. Cool completely before adding the topping.

Whipping Up the Cream: In a stand mixer, whip the cold cream and vanilla until soft peaks form. Add the powdered sugar and pudding mix, then whip until you get stiff peaks – watch carefully so you don’t overbeat. Gently fold in those beautiful chopped peaches.

The Peach Cookie Wisdom I Wish I’d Known Sooner

After making these dozens of times, I’ve learned a few tricks.

First, make sure your butter is cooled but not solid – warm butter will make your dough too soft.

Second, don’t skip the extra graham cracker coating; it gives the cookies that authentic bakery texture. And here’s my favorite secret: store these assembled in the fridge overnight.

The flavors meld together, and the cream settles into the cookie base in the most wonderful way.

Can I make these without tart pans?

Just flatten your dough balls on a regular baking sheet. They won’t have that cute pie shape, but they’ll taste just as incredible.

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How long do these keep?

Store your peaches and cream cookies in the fridge for up to 4 days. I actually prefer them after a day – the flavors get even better.

Can I use fresh peaches instead?

You can, but make sure they’re very ripe and sweet. Canned peaches stay tender and won’t release extra moisture that could make your cream watery.

What if I don’t have instant pudding mix?

The pudding mix helps stabilize the cream, but you can skip it and add an extra tablespoon of powdered sugar instead.

I share all my favorite baking discoveries and seasonal treats on Pinterest – come follow along for more homemade goodness!

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Perfect Moments for This Peaches and Cream Cookies

These cookies shine at summer barbecues and potluck dinners. I love bringing them to Fourth of July gatherings because they look so festive with their creamy white tops and golden peach pieces.

They’re also perfect for those lazy Sunday afternoons when you want something special but not too fussy.

My family requests these every time peach season rolls around – it’s become our little tradition.