These fluffy cookies have chunks of peaches and sweet jam on the inside and crunchy toasted pecans on the outside.

I found this recipe in Joanne Fluke’s Cinnamon Roll Murder and adapted it for my BrunchWeek blog post.

Try them for your next potluck or party and enjoy this tasty sweet treat!

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers!

From cocktails to baked goods and even sandwiches, there’s something for everyone.

Print Recipe

Peaches and Cream Cookies

Ingredients

1 1/4 cup sugar
1/2 cup salted butter softened
4 ounces cream cheese softened
3 eggs
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
15 oz can peach pie filling chopped into small pieces
3 tbsp peach jam
15 oz can peach slices drained
3 1/2 cups flour
2-3 cups pecan pieces

Instructions

Preheat the over 375 degrees.
Line a baking sheet with parchment or spray heavily with non stick spray.
Add your drained canned peaches to a chopping board and slice in half vertically one or two times, depending on size. This gives you thinner slices to top you cookies.
Add them to a paper towel lined plate to finish draining while you mix up the cooking dough.
Add sugar, butter, and cream cheese to a larger mixing bowl.
Mix together first on low then gradually higher until creamed together and smooth, about 2 minutes.
Now add eggs, one at a time, over low speed until incorporated.
Now add cinnamon, nutmeg, baking soda, and salt.
Finally, with the mixer running on low speed, mix in the chopped peach pie filling and peach jam.
Once that is all mixed well add flour, about 1/2 a cup at a time. Keep it on low speed and mix until all the flour is incorporated.
Pour pecan pieces (or you can use chopped pecans but break up any large pieces) onto a large plate. You can add about half and refill as needed.
Using a mini scoop or a spoon, scoop up dough, add to the plate of pecans.
Gently roll into a ball and lightly coat with pecans.
Remove cookie dough to the lined baking sheet. Repeat until you have 12 cookies on the sheet.
Bake for 18-20 minutes, until soft and cooked through.
Let sit for a minute then remove to a tray to cool.
Repeat with remaining dough. I made larger cookies so I got about three trays full.

Notes

Adapted from Joanne Fluke's novel

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

I love the use of three different peach flavors and textures in this cookie!

Add your drained canned peaches to a chopping board and slice in half vertically one or two times, depending on size. This gives you thinner slices to top you cookies.

Add them to a paper towel lined plate to finish draining while you mix up the cooking dough.

Add sugar, butter, and cream cheese to a larger mixing bowl.

Mix together first on low then gradually higher until creamed together and smooth, about 2 minutes.
Now add eggs, one at a time, over low speed until incorporated.