Peaches and Cream Cookies in 32 Minutes

Instructions:

1. Beat softened butter and granulated sugar until light and fluffy. Incorporate the egg and vanilla extract, mixing until smooth.
2. In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, and salt.
3. Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined.
4. Press dough into 3-inch tart pans or scoop into balls on a parchment-lined sheet. Bake at 350°F (175°C) for 10–12 minutes until the edges are a pale gold.
5. Let cookies cool completely. Chill in the fridge for 30 minutes before frosting.
6. Pour cold heavy cream into a chilled bowl. Add powdered sugar, vanilla extract, and the instant pudding mix.
7. Beat on high speed until stiff peaks form.
8. Gently fold in the diced, dried peaches using a spatula to maintain volume.
9. Pipe or spoon the cream topping onto the chilled cookies.