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.