Peanut Butter Cookies(Double-Delight)

Photo by Lisa P.
Adapted from pillsbury.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Adapted from pillsbury.com

Ingredients

  • Ingredients

  • 1/4

    1/4

  • cup dry roasted peanuts, finely chopped

  • 1/4

    1/4

  • cup granulated sugar

  • 1/2

    1/2

  • teaspoon ground cinnamon

  • 1/2

    1/2

  • cup JIF® Creamy Peanut Butter

  • 1/2

    1/2

  • cup powdered sugar

  • 1

    1

  • roll (16.5 oz) Pillsbury™ 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 1/2-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.

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