Scoop out 1 tablespoon of dough into each muffin cup. I use a cookie scoop. You should have enough dough to make 24 cookie cups, plus about 6 more cookies. Place the cookie cups in the preheated oven and bake for 17-18 minutes. Be sure to let the cookies stand for 1-2 minutes after taking them out of the oven.
Spray the round side of a 1 teaspoon measuring spoon with non-stick spray then press down into the center of each cookie to create a well. Let them cool completely, if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.
Now, spoon about 2 teaspoons of peach pie filling into each cookie cup. If serving immediately, you can top with a dollop of whipped cream. If not, cookies can be completely made and assembled up to 24 hours ahead of time and stored in an airtight container in the fridge.