Peaches & Cream Stuffed Cookie

Posted on Oct 15, 2013 in | Comments Off on Peaches & Cream Stuffed Cookie

Peaches & Cream Stuffed Cookie

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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