The only change I made to this was to use mexican "queso fresco" so that it wouldn't ooze out when cooking. The results were phenomenal. My family could not stop raving about them, including those that don't particularly like jalapenos. Some of them did turn out a bit spicy, but nothing that couldn't be handled.

Reviewed On: Aug. 13, 2009

I tried this out on our monthly Family Night and everyone loved it! I took the suggestions of others and baked the "crust" for 10 minutes or more, and once it had firmed up a bit, took it out of the oven and after it had cooled off (about 5 minutes) I brushed egg on top to create a barrier between the crust and the peaches. I put it back in the oven for another five minutes and took it out again and followed the rest of the recipe as indicated. Once it was done, I let it cool off and refrigerated it overnight with awesome results. The crust was tasty, not too sweet, and the combination of peaches with the cream cheese was a big hit. A bit time consuming but the results are worth it.

Reviewed On: Oct. 6, 2008

Great cookie! My only change was to not add the powdered sugar..they're already sweet as it is. Other reviewers mentioned that the cookie is more like a cake texture and they're right. The only time it's gooey is straight out of the oven. Letting the cookie cool for five minutes after taking it out of the oven really enhances the flavors. The baking time is just perfect.

Reviewed On: Oct. 6, 2008