Peanut Butter Cookies(Double-Delight)

By lisapearce

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

Details

Servings 24
Adapted from pillsbury.com

Preparation

Step 1

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.