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Ingredients
US|METRIC
12 SERVINGS
- 1/4 cup Fisher Dry Roasted Peanuts (finely chopped)
- 1/4 cup C&H Granulated Sugar (or Domino®)
- 1/2 tsp. ground cinnamon
- 1/2 cup Jif Creamy Peanut Butter
- 1/2 cup powdered sugar (Domino® or C&H® Confectioners)
- 16.5 oz. peanut butter cookies (Pillsbury® Create ‘n Bake® refrigerated, well chilled)
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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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Reviews(2)
Yummly User 2 years ago
I've made these many times and they are fantastic! No wonder they won the Million Dollar Prize years ago. I even have them listed on my writer's website because my protagonist loves them. Everyone I've ever given one to has loved them -- even those who say they don't like peanut butter cookies. That used to be me - until I made this recipe.
Yummly User 3 years ago
how lame is a recipe that takes store made junk
like pillsbury????