Double-Delight Peanut Butter Cookies

By melanieroe

Prep Time: 45 Min
Total Time: 45 Min
Makes: 24 cookies

Nutritional Information
1 Serving (1 Cookie)

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 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 2.00%;

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 Choices:

1;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1/4 1/4 1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
• 1/4 1/4 1/4 cup granulated sugar
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1/2 1/2 1/2 cup JIF® Creamy Peanut Butter
• 1/2 1/2 1/2 cup powdered sugar
• 1 1 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled

Preparation

Step 1

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.