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Double Delight Peanut Butter Cookies

Source of Recipe


Carolyn Gurtz



List of Ingredients



• ¼ cup dry roasted peanuts, finely chopped
  
• ¼ cup sugar
  
• ½ tsp ground cinnamon
  
• ½ cup creamy peanut butter
  
• ½ cup powdered sugar
  
• 1 (16.5-ounce) package Create 'n Bake refrigerated peanut butter cookies, well chilled
  






Instructions



1. Preheat oven to 375° F.
   
   
2. In small bowl, mix chopped peanuts, ¼ cup sugar and the cinnamon; set aside. In another small bowl, stir together 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 one cookie dough piece around one 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 nonstick cooking spray; press into remaining peanut mixture. Flatten each ball to ¼-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 racks. Store tightly covered.
   
   Makes 24 cookies.
   
   






Final Comments


Carolyn Gurtz of Gaithersburg, MD, won the $1 million grand prize in the 43rd Pillsbury Bake-Off in Dallas, Texas with this recipe, which finished first in the Sweet Treats category.