Peaches and cream is a classic flavor combination that is perfect for summer, and these Peaches and Cream Cookies are no exception. With a graham cracker cookie base, peach buttercream, whipped topping, and a fresh peach slice on top, these cookies are a delightful treat that will impress your guests at any summer gathering.
What are the ingredients in Peaches and Cream Cookies?
Peaches and cream cookies are made up of 4 different layers- the cookie base, the peach buttercream frosting, whipped topping and then finally a slice of peach on top. Preferably fresh, but alas, peaches are not in season here yet so I settled with canned peaches.
Graham cracker cookie base ingredients
- Salted Butter (softened) – I always use salted butter, but if you only have unsalted, just add an extra pinch of salt to the dough.
- Granulated Sugar – We will use more granulated sugar than brown sugar in this recipe to replicate the mild graham cracker sugar cookie base that Twisted Sugar uses on their pie cookies (like their coconut cream pie cookie, that I love!)
- Brown Sugar
- Vanilla – The vanilla will really help to flavor the base cookie.
- All Purpose Flour
- Graham Cracker Crumbs – We won’t use a ton of graham cracker crumbs, just a bit, to give a hint of graham cracker flavor, while really letting the peach flavor shine.
- Baking Powder
Peach Buttercream and Toppings
- Salted Butter (softened)
- Powdered Sugar
- Peach Torani Syrup – I tried nearly EVERYTHING to get a good, strong peach flavor in our buttercream topping and the torani syrup by FAR is the easiest and most delicious.
- Heavy Whipping Cream – If needed, you can substitute milk for the heavy cream. However, since milk is much thinner, you will need significantly less milk than heavy whipping cream.
- Frozen Whipped Topping – This will go on top of of the peach buttercream frosting. I just used Cool Whip to make things easier, but if you want, you can make your own fresh whipped cream.
- Peach slices – Like I mentioned above, fresh peaches are 1000% superior in my opinion, but if you only have access to canned, that will suffice.
How to make Peaches and Cream Cookies
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or using a hand mixer, cream together the butter, sugar, and brown sugar for one minute until light in color and fluffy in texture.
- Scrape the sides of the bowl with a rubber spatula to include all ingredients, then add the egg and vanilla. Mix until fully combined.
- Next, add in the flour, graham cracker crumbs, baking powder and salt and continue to mix until a soft dough forms.
- Now, take about 3 tbsp of cookie dough and roll into a ball. Then smash just slightly so the ball now looks like a hockey puck. The cookies will spread a bit, so be sure to keep them thick.
- Place onto your prepared cookie sheet and repeat with the rest of the dough. This should make 10- 12 cookies.
- Bake for 9-11 minutes, or until the cookies have slightly spread and are no longer wet and glossy in the center.
- After removing from the oven, allow the cookies to cool directly on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the toppings.
- First, let’s make the peach buttercream. Begin by slowly creaming the salted butter with an electric mixer until smooth.
- Now add in 1 cup of powdered sugar at a time, alternating with small amounts of the Torani Syrup to slowly bring the mixture together. Make sure the first cup of powdered sugar is fully mixed in before adding the next one.
- Repeat until you’ve added all the powdered sugar and all of the Torani Syrup.
- Next, adjust the consistency of your buttercream by adding a small amount of heavy cream at a time, as needed, until you’ve reached your desired thickness.
- Now it’s time to assemble your cookies!
- First, spread a generous amount of peach buttercream onto your chilled cookie.
- Top with a dollop of whipped cream, and spread to cover the top of the cookie.
- Finish each cookie with a slice of peach and a sprinkle of graham cracker crumbs.
- Serve chilled and ENJOY!
- Store your cookies in the fridge for up to 5 days, or in the freezer for up to 3 months.
Can I make these cookies ahead of time?
Yes, you can make the graham cracker cookie base ahead of time and freeze it for up to 3 months. To freeze the cookie dough, roll it into a log and wrap it tightly in plastic wrap. When you’re ready to bake the cookies, simply slice the dough into circles and bake as directed.
The peach buttercream can also be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to use it, let it come to room temperature and give it a quick whisk before spreading it onto the cookies.
How should I store Peaches and Cream Cookies?
These cookies should be stored in the refrigerator until you’re ready to serve them. The whipped topping and fresh peach slices can be added just before serving to ensure that they stay fresh and don’t become soggy.
More Recipes to try!
Peaches and Cream Cookies
- 1/2 cup salted butter
- 3 cups powdered sugar
- 2/3 cup peach torani syrup
- heavy whipping cream if needed
- 4 oz frozen whipped topping thawed
- 12 peach slices
- Preheat the oven to 350° F.
- Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
- Add the flour, graham cracker crumbs, baking powder and salt. Mix until a soft dough forms.
- Portion the dough out into generous 3 tbsp portions.
- Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
- Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the topping.
- To make the peach buttercream: slowly cream the salted butter until smooth.
- Add in 1 cup of powdered sugar at a time, alternating with a little bit of the torani syrup to bring the mixture together.
- Once all of the powdered sugar is incorporated into the butter, add another cup of powdered sugar. Repeat this step until all of the powdered sugar and torani syrup is added and mixed in.
- Mix thoroughly. At this point, you can add a little heavy cream here to adjust the consistency, if desired. I like to keep mine pretty thick.
- To assemble the cookies, spread a generous amount of the peach buttercream onto the chilled cookie.
- Top with a dollop of whipped topping, spread to cover the top of the cookie.
- Then finish the cookie with a peach slice.
- Serve chilled.
- Store in the fridge for up to 5 days or they can be frozen for up to 3 months.