Double-Delight Peanut Butter Cookies!

Double-delight peanut butter cookies
Carolyn Gurtz, Pillsbury Bake-Off grand prize winner

24 cookies

INGREDIENTS

• 1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
• 1/4 cup Domino® or C&H® Granulated Sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup JIF® Creamy Peanut Butter
• 1/2 cup Domino® or C&H® Confectioners Powdered Sugar
• 1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled

DIRECTIONS

Heat oven to 375° F.

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

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. 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 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
TIPS

1 Serving: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1