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.

It’s that pumpkin time of year and the smell of cinnamon and nutmeg fill the house.
These moist and flavorful cookies have a texture which is a lot like cake and they are filling. My bff M loves them; he gave me the recipe.

The batter is really wet and I always use parchment paper on the cookie sheet. I plop them on with a large spoon. I think that these are best when they are on the larger side, like the size of the top of a cupcake.

The recipe says the yield will be 5 dozen but I have never managed to get that many. My daughter thinks that there should be more pecans and I agree. They really make the cookie, especially with the penuche. This is one of the best holiday cookie recipes that I have.

Be prepared to be popular!

Pumpkin Cookies

1/2 cup firmly packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 tsp. vanilla
1/2 cup sugar
1 egg
2 cup all purpose or unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1tsp. nutmeg
1/4 tsp. salt
3/4 cup chopped pecans

Penuche Frosting

3 tbsp. butter
1/2 cup firmly packed brown sugar
1/4 cup milk
2-4 cup powdered sugar

Heat oven to 350 degrees. In large bowl, beat sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by rounded teaspoonfuls 2″ apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool.

In medium saucepan, combine 3 tablespoons butter and 1/2 cup brown sugar; bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. 5 dozen cookies.

There is almost no skill more valuable than the ability to make an amazing chocolate chip cookie. I almost wouldn’t believe it myself but these cookies might have magic powers; my daughters will stop fighting and my ex-husband becomes more pleasant just by the very smell of them baking in the oven.

Everyone has asked me for this recipe and I have been reluctant to divulge it, however, it is time to move on. Cooler weather is the ideal time to perfect this recipe; by the time the holidays roll around you will have a great hostess gift for friends and family.

Some variations I like include adding white chocolate chips and Macadamia nuts. But be careful. Some may consider this sacrilege!

Ingredients
1 cup butter or ( two sticks)
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, firmly packed
2 teaspoons vanilla
2 large eggs
4 cups flour ( 3 cups unbleached white flour plus 1 cup whole wheat pastry flour)
2 teaspoons baking soda
1 teaspoon salt
1 24 oz. bag chocolate chips

Method
*makes a ton, about 6 dozen– Preheat oven to 350°.
– Mix butter, sugars, vanilla and eggs in large bowl.
– Stir in the flour, baking soda and salt.
– Stir in the chocolate chips.
– Drop dough by rounded measuring tablespoons, about 2-inches apart onto ungreased cookie sheet. I always use parchment paper.
– Bake 9-12 minutes or until light brown.
– Cool slightly.
– Remove from cookie sheet, cool on wire rack.