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Double-Delight Peanut Butter Cookies

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 2008
PB Cookies

Courtesy of Pillsbury

This is a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon.

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 2008.

Recipe courtesy of Pillsbury.


  • 1/4 Cup dry roasted peanuts, finely chopped
  • 1/4 Cup granulated sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Cup JIF Creamy Peanut Butter
  • 1/2 Cup powdered sugar
  • 1 roll (16.5 ounce) Pillsbury refrigerated peanut butter cookies, well chilled


Heat oven to 375 degrees F.

In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended.

Shape mixture into 24 (1-inch) balls.

Cut roll of cookie dough into 12 slices.

Cut each slice in half crosswise to make 24 pieces; flatten slightly.

Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls.

On ungreased large cookie sheets, place balls 2 inches apart.

Spray bottom of drinking glass with CRISCO Original No-Stick Cooking Spray; press into remaining peanut mixture.

Flatten each ball to 1/2-inch thickness using bottom of glass.

Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown.

Cool 1 minute; remove from cookie sheets to cooling rack.

Store tightly covered.