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
-
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 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
- Protein
- 3g
- 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
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