Description
Peaches and Cream Cookies Tender graham cracker cookies topped with fluffy peaches and cream – like summer in cookie form.
Ingredients
Graham Cookie Base:
- 1 stick unsalted butter, melted and cooled
- 1 large egg plus 1 egg yolk, room temperature
- 2 cups graham cracker crumbs
- 1/3 cup 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 coating
Peaches and Cream Topping:
- 1 cup heavy cream, chilled
- 1/3 cup powdered sugar
- 2 tablespoons instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 1 cup canned peaches, drained and chopped
Instructions
- Preheat oven to 350°F. Prepare 3-inch tart pans or line a baking sheet with parchment.
- Grind graham crackers in food processor until fine. Mix with sugars, flour, cornstarch, baking soda, and baking powder.
- Combine egg, egg yolk, and cooled butter. Stir into dry ingredients until dough forms.
- Scoop dough into portions, roll in extra graham cracker crumbs, and press into tart pans or flatten on baking sheet.
- Bake 8-9 minutes until edges are set. Cool completely.
- Whip cream and vanilla to soft peaks. Add powdered sugar and pudding mix; whip to stiff peaks.
- Fold in chopped peaches and top cooled cookies generously.
Notes
- Store assembled cookies in refrigerator up to 4 days
- These taste even better after the flavors meld overnight
- Fresh peaches can substitute canned, but ensure they’re very ripe
- Prep Time: 25 minutes
- Cook Time: 10 minutes