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Crumbl Peaches and Cream Cookies

Delicious cookies that blend creamy, fruity goodness which transports you to a sun-soaked orchard.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, softened Use room temperature for easy mixing.
  • 0.5 cups sugar
  • 1 large egg Room temperature for better blending.
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Toppings
  • 1 cup peach puree Can use chopped fresh peaches.
  • 0.5 cups cream cheese, softened Bring to room temperature.
  • 0.25 cups powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the softened butter and sugar until creamy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. Stir in the graham cracker crumbs, baking soda, and salt until everything is combined.
Baking
  1. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
  2. Bake for 10-12 minutes, until lightly golden.
Topping
  1. While the cookies cool, mix the cream cheese and powdered sugar together until smooth.
  2. Once cooled, spread the peach puree over the top of each cookie, followed by a dollop of the cream cheese mixture.
  3. Serve and enjoy your delicious peaches and cream cookies!

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Let cool completely before freezing. To enjoy, thaw in the fridge overnight and serve at room temperature.