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%

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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.