Peaches & Cream Stuffed Cookies

Posted on Oct 15, 2013 in Cookies, Stuffed Cookies | 0 comments

Peaches & Cream Stuffed Cookies

Well aren’t you just a peach! Did you know in Chinese culture peaches are a symbol for longevity and good luck and often given to friends as a sign of friendship.  Isn’t that just peachy! I was walking through the aisles of Costco the other day and I never try to purchase off the list! I’m sure you know what happens when you are at Costco and you purchase off the list….a $250 bill for 3 things becomes a $600 bill! But as I was eyeing the apples I suddenly got a whiff of the sweet smell of ripe peaches and knew I just had to get them.  I had big plans for them!  They looked so juicy and smelled super peachy! Which is exactly what you want your peach to smell like. Peaches that have no smell more often than not have no taste either.Peaches-&-Cream-Cookies

Thinking about what I wanted to do with these peaches, I suddenly heard the sweet voice of 112 serenading me with peaches & cream and knew I had to make a peaches & cream stuffed cookie, after all stuffed cookies is what I do! Since this is my very first stuffed cookie post, I will pre-warn you.  Stuffed cookies take a lot more time, love & labor than normal cookies but they are totally worth it.

Peaches-&-Cream-CookiesI knew for sure I was going to chop up the peaches and put them with cream cheese for the stuffed cookie filling but it took a while to figure out what to do with the cookie.  I was nervous if I put actual peaches inside the dough the moisture would make the cookies too cakey and that’s just not what I wanted this cookie to be. So I opted to leave them out of the dough and added white chocolate chips for some texture in the cookie dough. White chocolate chips are super super sweet so I cut back the sugar in the cream cheese filling and cut back the sugar in the dough.  I also knew there wouldn’t be enough peach flavor in just the filling so I decided to make a peach jam to top the cookie with after.  Thinking about it now, I could have totally added the peach jam to the dough and left out the white chocolate chips….next time.


These cookies are incredibly indulgent.  With the creamy filling and sweet peach topping, they are super rich but oh so delicious! The tanginess of the cream cheese and subtle tartness of the peaches adds a little complexity to the cookie too.  You can always leave the white chocolate chips out or substitute them for walnuts or dried peaches too.

Peaches & Cream Stuffed Cookie


Peach Topping

  • 4 Large Peaches (Not overly Ripe)
  • 4oz Sugar
  • 1 Juice of a Lemon


  • 3/4 cups Unsalted Butter Softened
  • 3/4 cups Brown Sugar (Packed)
  • 1 Large Egg
  • 1 teaspoon Vanilla
  • 1 3/4 cup All Purpose Flour
  • 3/4 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup White Chocolate Chips


  • 6oz Cream Cheese (Softened)
  • 3 tablespoons Powdered Sugar
  • 1 Large Peach Diced (Not Overly Ripe)


Step 1
In a stand mixer, mix the softened cream cheese, diced peaches & powdered sugar together until well combined. Scoop out about 12 tablespoons of filling and place in an airtight container. Freeze for a minimum of 4 hours. Overnight is better. I use an oversized melon baller to scoop out the filling.
Step 2
Make the cookie batter. Cream the softened butter & sugar together in a stand mixer with a paddle attachment. Add the egg and vanilla and mix until combined.
Step 3
In a separate bowl, sift together the flour, baking soda & salt. Slowly add the dry ingredients to the wet ingredients and mix to combine. Refrigerate the dough for a minimum of 30 minutes again overnight is better.
Step 4
Make the peach topping. Place a small dish in the freezer for testing later. Add the diced peaches, sugar and lemon juice in a large saucepan. Heat to a boil. Lower to a medium rolling boil. Make sure you use a spoon to remove the peach foam during the boiling process. This will give you a clearer jam and worth the extra step. Continue to cook until the mixture is reduced to about half and coats the back of a wooden spoon. Test the jam by drizzling a small amount on the plate on the dish in the freezer. If it holds in place without being too runny then it is done. If cooked too long it will be more like peach jellies so watch this process closely. You can make this in advance if you'd like.
Step 5
Now you are ready to stuff your cookies and bake them. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper. Take the fillings out of the freezer. Using an ice cream scoop, scoop out 12 amounts of cookie dough. Flatten a scoopful of dough, place the cream cheese peach fillings inside and wrap the dough around the filling. Place the cookies on your cookie sheet 2-3 inches apart.
Step 6
Bake for 10 minutes and until the edges are golden brown. The tops will look undercook because of the cream cheese mixture just underneath the surface. Let cool, top with your peach jam and serve! These are decadent & delicious!

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