What makes a million dollar cookie? A great recipe, the right judges who like it, and great creativity. This is the 2008 Pillsbury Bake-Off winner. It is a twist on the classic peanut butter cookie. The cookies have creamy inside, crunchy outside, and are rolled in a cinnamon and peanut sugar that makes them unique. This is truly a winner as the cookies are everything you would expect in a peanut butter cookie and more. The fact that they are super easy helps as well.
Servings: Makes 24 cookies
1/4 c Fisher dry-roasted peanuts , finely chopped
1/4 c granulated sugar
1/2 tsp ground cinnamon
1/2 c JIF creamy peanut butter
1/2 c powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. 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 balls, about 1 inch each.
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.
Recipe created by Carolyn Gurtz, 2008 Pillsbury Bake-Off Contest