Double-Delight Peanut Butter Cookies

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!

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Servings 24

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( 381 ) Ratings

381 Ratings

5 Stars

4 Stars 14%

3 Stars 14%

2 Stars 10%

1 Stars

Member Reviews ( 30 )

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Bake-Off® Contest 43, 2008

Carolyn Gurtz

Gaithersburg, Maryland

ingredients 6
Prep Time 45 min
Total Time 45 min

Ingredients

1/4: cup Fisher® 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

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Directions

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; 7%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 125mg; 125%;
Total Carbohydrate: 17g; 17%
(Dietary Fiber 0g 0% Sugars 11g 11% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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slosh29

report Posted Feb. 12, 2013 2:55 AM

These were good and will make again..In answer to amplexis: If you had read and understood the recipe you would know that the "extra ingredients" were the filling for the cookies. If you only used a roll of peanut butter cookies you would have just that and nothing else. After reading the recipe it seemed common sense but maybe its just me.

KathyAltheide

report Posted Dec. 15, 2012 4:38 PM

These are my nephews favorite cookie, they take a little time to make but well worth it! The only problem is that I have such a difficult time finding the peanut butter cookies(slice and bake).

mamomof2cuties

report Posted Nov. 23, 2012 11:01 AM

These are great! I normally can pass on peanut butter cookies because they are sort of bland and dry, but these are tasty and moist! The creamy center is great!

amplexis

report Posted Sep. 1, 2012 7:46 PM

Why are there extra ingredients? shouldn't 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled contain all the stuff required to make Double Delight Peanut Butter Cookies?

Joycekk

report Posted Aug. 9, 2012 3:55 PM

These cookies are absolutely delicious! I wasn't sure I'd like the hint of cinnamon, but I did! I would recommend finely chopping the peanuts or just coating the cookie balls with cinnamon/sugar mixture, sprinkling the chopped peanuts on top, and then pressing them with the glass. Most of the peanuts fell off before they made it to the pan to bake - even the finely chopped peanuts. Mine were irregularly chopped so that could be the culprit. I will definitely make them again...and again!