Double-Delight Peanut Butter Cookies

Double-Delight Peanut Butter Cookies
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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.
Servings
24
servings
PB Cookies
Ingredients
  • 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
Directions
  1. Heat oven to 375 degrees F.
  2. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  3. In another small bowl, stir peanut butter and powdered sugar until completely blended.
  4. Shape mixture into 24 (1-inch) balls.
  5. Cut roll of cookie dough into 12 slices.
  6. Cut each slice in half crosswise to make 24 pieces; flatten slightly.
  7. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
  8. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls.
  9. On ungreased large cookie sheets, place balls 2 inches apart.
  10. Spray bottom of drinking glass with CRISCO Original No-Stick Cooking Spray; press into remaining peanut mixture.
  11. Flatten each ball to 1/2-inch thickness using bottom of glass.
  12. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
  13. Bake 7 to 12 minutes or until edges are golden brown.
  14. Cool 1 minute; remove from cookie sheets to cooling rack.
  15. Store tightly covered.
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