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Double-Delight Peanut Butter Cookies

(382)
  30 reviews
  • 45 min prep time
  • 45 min total time
  • 6 ingredients
  • 24 servings
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It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!

Bake-Off® Contest 43, 2008
Carolyn Gurtz
Gaithersburg, Maryland

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 oz) Pillsbury™ refrigerated peanut butter cookies, well chilled

Steps

  • 1 Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  • 2 In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
  • 3 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.
  • 4 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 with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
  • 5 Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
  • 1 Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  • 2 In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
  • 3 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.
  • 4 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 with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
  • 5 Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
150
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
125mg
5%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
11g
11%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company ®Crisco is a trademark of The J.M. Smucker Company Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009
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