These Peaches and Cream Cookies are made with a soft graham cracker cookie base, topped with a creamy white chocolate frosting and fresh juicy peaches. A simple, irresistible summer cookie recipe!
There’s something magical about peaches and cream—it’s sweet, fresh, and a little nostalgic. These Peaches and Cream Cookies are the perfect summer cookie recipe! A soft and chewy graham cracker cookie base is topped with creamy white chocolate frosting and juicy fresh peaches for an easy peach dessert everyone will love.
If you’ve tried my Graham Cracker Cookies before, you already know how delicious they are. This peaches and cream version takes them to the next level with a smooth white chocolate frosting and pieces of ripe, juicy peaches on top. It’s a simple twist that creates an irresistible summer cookie you’ll want to make again and again.
The best part is, these cookies are so simple to make! With just a few basic ingredients and fresh peaches, you can have a beautiful summer dessert ready to share in no time. Let me walk you through how to make these dreamy Peaches and Cream Cookies step by step.
Why You’ll Love These Peaches and Cream Cookies
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Incredible flavor: A soft and chewy graham cracker cookie base that is SO GOOD!
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Unique frosting: Smooth white chocolate frosting that’s creamy, sweet, and extra special.
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Fresh and juicy: Topped with ripe peaches for the ultimate summer bite.
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Beautiful presentation: A dessert that looks as good as it tastes.
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Crowd-pleasing: Everyone will be asking for the recipe!
How to Make Peaches and Cream Cookies with White Chocolate Frosting:
- Make the Dough- Start by making the Graham Cracker cookie dough. You’ll just need basic ingredients like butter, sugar, eggs, flour etc in addition to graham cracker crumbs.
- Chill the Dough- Cover and refrigerate for at least 1 hour.
3. Scoop the Dough- Scoop using a 2-ounce cookie dough scoop. This is about 1/4 cup of dough.
4. Bake for 10-12 minutes and let cool.
How to Make the White Chocolate Frosting:
1- Place the white chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth.
2- In a stand mixer, beat the cream cheese until smooth. Then slowly beat in the melted white chocolate and mix until smooth and lighter in color, about 3 minutes. Add in a touch of powdered sugar and vanilla extract.
Fresh peaches are best, but canned diced peaches work too. For a touch of extra sweetness, lightly toss the slices in honey or brown sugar—honey is great if you want to keep the peaches from releasing too much juice onto the cookies.
Keep stored in the fridge in an airtight container for up to 3 days.
I hope you love these Peaches and Cream Cookies with White Chocolate Frosting as much as we do!
Enjoy!
YOU MIGHT ALSO LIKE:
- Soft and Chewy Graham Cracker Cookies
- The Best Homemade Peach Ice Cream
- Raspberry Swirl Ice Cream
- Crepes with Nutella and Strawberry
- Berries and Cream Bars
Peaches and Cream Cookies with White Chocolate Frosting
These Peaches and Cream Cookies are made with a soft graham cracker cookie base, topped with a creamy white chocolate frosting and fresh juicy peaches. A simple, irresistible summer cookie recipe!
Ingredients
Graham Cracker Cookie Base:
- 1 1/4 cups brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 2 cups + 2 tablespoons graham cracker crumbs (about 14 full cracker sheets)
- 2 1/4 cups all-purpose flour
Creamy White Chocolate Frosting:
- 8 oz. cream cheese, room temperature
- 3/4 cup white chocolate chips, melted
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
Peach Topping:
- 2-3 Peaches peeled and diced
- 1/2 tablespoon honey or brown sugar
Instructions
FOR THE GRAHAM CRACKER COOKIES:
1. Using a stand mixer or electric beaters, cream together brown sugar, granulated sugar, and butter on medium speed, and beat until creamy, about 2 minutes. Add in the eggs and vanilla extract. Mx until combined.
2. Scrape down the sides of the bowl if needed. Add the baking soda, baking powder, salt, and cinnamon. Mix for about 30 seconds.
3. Add in the graham cracker crumbs, briefly stir in, then gradually add in the flour just until combined, don’t overmix.
4. Cover and chill the dough for about an hour in the fridge. (Or up to 48 hours)
5. When ready to bake, pull out the dough from the fridge, and once it’s soft enough to scoop, make dough balls by scooping about 4 tablespoons of the dough (use a 2-oz cookie dough scoop) and placing them evenly spaced on baking sheets lined with parchment paper.
6. Bake at 350 degrees for 10-12 minutes, until edges are just golden but still soft in the center. Make sure not to overbake; the cookies will set up as they cool.
FOR THE WHITE CHOCOLATE CREAM CHEESE FROSTING:
1. In the bowl of a stand mixer, beat the cream cheese until smooth. Slowly beat in the melted white chocolate (that has cooled) and mix on medium speed until smooth and lighter in color, about 4-5 minutes. Scrape the sides of the bowl if necessary. Add the powdered sugar and vanilla extract. Mix for another minute. If you'd like it sweeter, add up to 1/4 cup more powdered sugar.
FOR THE PEACH TOPPING:
1. Peel and dice peaches. Toss in a bowl with either honey or brown sugar.
ASSEMBLY:
1. Frost each cookie with the White Chocolate Cream Cheese Frosting. Frost a few at a time and add a small spoonful of the peaches in the middle of the cookies. Repeat until finished.
2. These cookies taste best chilled. I recommend chilling for at least an hour before serving. Store leftover cookies in an airtight container in the fridge for up to about 3 days.
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