Double-Delight Peanut Butter Cookies

  30 reviews


cup dry roasted peanuts, finely chopped
cup granulated sugar
teaspoon ground cinnamon
cup JIF® Creamy Peanut Butter
cup powdered sugar
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies, well chilled


  1. 1 Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  2. 2 In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
  3. 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. 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. 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

Recipe Step Photos

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