Double-Delight Peanut Butter Cookies
It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!
Servings 24 Cookies
Ingredients
- 1/4 cup dry roasted peanuts finely chopped
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup Jiff Creamy Peanut Butter
- ½ cup powdered sugar
- 1 roll (16.5 Pillsbury refrigerated peanut butter cookies well chilled
- Crisco original no-spray cooking spray
Instructions
- 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 1/4-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. Let cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
