Crumbl 🙀 Peaches & Cream Cookies

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pull 7 3”tart pans; set them aside.

Step 2

Melt butter; set aside to cool.

Step 3

In food processor, grind 15 graham cracker sheets until mixture ressmebles flour. Pour in lg. bowl; grind the 2 graham cracker sheets & set aside.

Step 4

Add brown sugar, granulated sugar, flour, cornstarch, baking soda, & baking powder to graham cracker mixture in lg. bowl; whisk to combine.

Step 5

Add beaten egg & egg yolk and melted/cooled butter; stir to form dough. (It will be slightly crumbly.)

Step 6

Using lg. cookie scoop, scoop out 7 equally-sized cookie dough balls; roll in graham cracker mixture that you set aside. Press cookies into 3” tart pan.

Step 7

Bake (8-9 min.). Cool (5 min.) before flipping them & cooling on cooling rack.

Step 8

In mixer, whip cold cream & vanilla together on med.-high (2 min.) until soft peaks appear.

Step 9

Add powdered sugar & vanilla pudding; whip again until stiff peaks form. (The process will happen fast; do not to over-beat cream.). Gently fold in peaches

Step 10

Top graham cookies with peaches & cream mixture. Enjoy!

Step 11

You can make these even without 3” tart pans, but they’re highly recommended. If you don’t have tart pans, scoop cookie dough with lg. cookie scoop. Roll in graham cracker mixture & flatten cookie to ½”-thick. Bake (8-9 min.)

Step 12

Store these peaches and cream cookies in an airtight container in fridge (up to 4 days.) Frosted first — this will allow peach cream & cookie base to flavor each other and give you the tastiest cookie the next day!

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