Double Delight Peanut Butter Cookies
Source of Recipe
Bake off page recipe by Carolyn Gurtz
List of 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' sugar
16.5-ounce roll Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled
1. Heat oven to 375 degrees. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. 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 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in chopped-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 1/4 -inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently pressing nuts into dough.
5. Bake 7 to 12 minutes, or until edges are golden brown. Cool 1 minute on cookie sheets before removing from cookie sheets to cooling rack. Store tightly covered.Recipe
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