RECIPE: Double-Delight Peanut Butter Cookies

Perfect for National Peanut Butter Day!

I like this recipe because, Well... it's all about the peanut butter! Not only is it a great cookie with a surprising touch of cinnamon and chopped peanuts but it's filled with peanut butter too! I think it's a perfect cookie for those who want to celebrate peanut butter. :)


Note: Our Food Calendar also celebrates National Peanut Butter Lovers month the month of November.


DESCRIPTION BY PILLSBURY

"It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!"

RECIPE: Double-Delight Peanut Butter Cookies

INGREDIENTS

1/4 cup Fisher® 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

DIRECTIONS

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.

High Altitude (3500-6500 ft): No change.