Recipe: Double-Delight Peanut Butter Cookies

Double-Delight Peanut Butter Cookies
adapted from Carolyn Gurtz's Million Dollar Cookies

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 package (16.5 ounces) Pillsbury Create' n Bake refrigerated peanut butter cookies, well chilled

Preheat oven to 375 degree.

In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 1-inch balls.

Cut a roll of cookie dough into 12 slices. Cut each slice in half, crosswise to make 24 pieces; flatten slightly.

Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased cookie sheets, place balls 2 inches apart.

Spray the bottom of a drinking glass with cooking spray. Flatten each ball to 1/4-inch thickness with the bottom of a glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.

Bake 7 to 12 minutes (mine took eleven) or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.