A little gooey and more than a little messy, but right out of the oven, these cookies cannot be beat. I suppose that's why they won a $1 million in the Pillsbury Bake-off ...
Here's the recipe and to eating my weight in Christmas cookies. It would be so much healthier for me if I couldn't bake or cook.
INGREDIENTS
1/4 cup Dry Roasted Peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup Creamy Peanut Butter
1/2 cup powdered sugar
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. 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.
4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. (If you want you can flatten them with a glass. I apparently missed the memo on that part. Oh well, doesn't change the taste!) On large cookie sheets, place balls 2 inches apart on parchment paper. 5. 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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