This is the new holiday favorite!

I reluctantly made this cookie. My Bff, M hypnotized me into making them and has proclaimed these to be the best cookie ever!

Here is the recipe. It happens to be the Pillsbury Million Dollar Cookie Winner.

They are tricky to make and don’t do well with alot of handling.

Don’t worry about being neat with the raw shape. Keep the dough and peanut butter mixture as cold as possible and try to roll everything into a neat little ball before rolling the cookie dough ball in the sugar, peanut mixture.

I added chocolate chips to some per M’s request and they were a hit. I would dip these in chocolate next time.

Ingredients

1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Jif Creamy Peanut Butter
1/2 cup confectioners’ powdered sugar
1 roll Pillsbury Create ‘n Bake refrigerated peanut butter cookies, well chilled.

Method

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. 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.

5. 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.

The Pillsbury Bake-Off Million Dollar Winner Carolyn Gurtz wins with Double Delight Peanut Butter Cookies!

Carolyn Gurtz’s Pillsbury Bake-Off Million-Dollar Double Delight Peanut Butter Cookies

photograph from pillsbury.com
- makes 24 cookies -

Ingredients
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Jif Creamy Peanut Butter
1/2 cup confectioners’ powdered sugar
1 roll Pillsbury Create ‘n Bake refrigerated peanut butter cookies, well chilled.

Procedure
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. 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.

5. 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.