This Recipe was made with

Gingersnap Gingersnap


  • 3 just-ripe freestone peaches, halved, stone removed
  • 6 ounce(s) of cream cheese softened
  • 4 crushed Archway Ginger Snap Cookies
  • 1 drizzle honey


  1. Line baking sheet with aluminum foil and place peaches cut side up on pan.
  2. Divide cream cheese evenly among peach halves filling centers.
  3. Sprinkle with crushed cookies.
  4. Bake peaches 375ºF for about 10 minutes until soft.
  5. Serve warm with drizzle of honey.