15ozcan peach pie fillingchopped into small pieces
3tbsppeach jam
15ozcan peach slicesdrained
3 1/2cupsflour
2-3cupspecan 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.