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.

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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 

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.

Now add cinnamon, nutmeg, baking soda, and salt.

I just love the smell of these warm spices!

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.

The dough will be thick and fragrant. 

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 at 375 degrees 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.

Serve these soft cookies on a pretty floral plate at your next spring brunch or outdoor party!

Here are today’s #BrunchWeek recipes:

• Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
• Hummingbird Granola from The Spiffy Cookie
• Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
• Kombucha Sangria from Palatable Pastime
• Peaches and Cream Cookies from For the Love of Food
• Sous Vide Yogurt from Art of Natural Living
• Strawberry Lemonade from Magical Ingredients
• Verde Mary from A Kitchen Hoor’s Adventures

The post Peaches and Cream Cookies appeared first on For the Love of Food.

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Oatmeal Cookie Grilled Peaches

Makes 4 servings

Ingredients

• 2 large peaches
• 2 tbsp butter melted
• 2 tbsp brown sugar
• 4 oatmeal raisin cookies
• 4 scoop of ice cream {I used butter pecan}

Instructions

• Cut peaches in half and remove pits.
• Brush peaches with melted butter all over and place cut side down on the grill or in a grill pan on the stove.
• Cook over medium heat for 4-5 minutes then brush the tops with remaining butter and flip, cooking for another couple minutes.
• Preheat broiler on low.
• Crumble cookies in a bowl and mix in brown sugar.
• Spoon cookie crumble on top of the cut side of each peach.
• Place peaches in a baking dish.
• Place in the oven on low broil until browned, about 2-3 minutes.
• To serve, place one peach halve on a small place and top with a scoop of ice cream. Serve immediately.

The post Oatmeal Cookie Grilled Peaches appeared first on For the Love of Food.

Nothing says Southern to me more than my heavy cast iron skillet. I have created so many yummy dishes and food memories with it and it never disappoints! To start off this special week- both my birthday and CookoutWeek– I wanted to share one of my very favorite desserts. Peach Cobbler is on the menu today after we picked peaches this past weekend in hill country. This simple yet decadent dessert is filled with fresh picked fruit and baked in a cast iron skillet until bubbling.Top with ice cream for a delicious summer treat!

#CookoutWeek 2018 is here!  

• Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
• A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
• A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
• Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
• 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

That’s a prize pack worth over $750! 

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Skillet Peach Cobbler

Ingredients

• 6 cups ripe fresh peaches peeled, pitted, and sliced
• 1/2 cup {1 stick} butter melted
• 1/2 cup brown sugar
• 1 cup milk
• 1 cup flour
• 1 cup white sugar
• 1 tsp baking powder
• 1 tsp vanilla

Instructions

• Preheat oven to 375 degrees.
• Place large cast iron skillet in the oven while it preheats.
• Add sliced peaches to a large bowl and toss with the brown sugar.
• In a separate large bowl mix together flour, white sugar, baking powder, vanilla, and milk. Set aside.
• Once the oven is ready remove the skillet and pour in the peaches, covering the bottom.
• Now drizzle with the melted butter.
• Next pour the batter from the large bowl on top of the peach mixture.
• Slide the skillet into the center of the oven and bake for 45 minutes until golden and bubbly.
• Scoop into bowls and top with a scoop of vanilla ice cream then serve.

Here’s a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below:The PinterTest Kitchen 2 Cookin Mamas A Day in the Life on the Farm A Kitchen Hoor’s Adventures April GoLightly Authentically Candace Blogghetti Body Rebooted Bottom Left of the Mitten Cheese Curd In Paradise Chef Sarah Elizabeth Coconut & Lime Cookaholic Wife CookwithRenu Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch For the Love of Food Frankly Entertaining Frugal & Fit Get the Good Stuff! Hardly A Goddess Herbivore Cucina Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kelly Lynn’s Sweets & Treats Mildly Meandering Moore or Less Cooking Our Good Life Oven Tales By Syama Palatable Pastime Sarah Cooks the Books Savory Moments Seduction In The Kitchen Strawberry Blondie Kitchen Sweet Coralice Tampa Cake Girl Technotini That Recipe The Baking Fairy The Beard and The Baker The Freshman Cook The Simple Supper The Spiffy Cookie The Weekday Gourmet This is How I Cook Who Needs A Cape? Wildflour’s Cottage Kitchen
 Comment below with your favorite cookout recipe!

The post Skillet Peach Cobbler #CookoutWeek appeared first on For the Love of Food.