- 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.