Oh my gosh, these are YUM!

I substituted choc chip dough for the peanut butter. I’m used these for a recent cookie exchange.

Of course you could use a “regular” recipe of dough instead of buying the premade—much cheaper. I rolled the dough into balls (you’ll have two “sets” of balls (no pun intended). Just form the bigger ball around the smaller ball of filling (peanut butter/powd sugar)

Double-Delight Peanut Butter Cookies
It’s a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!

Pillsbury Bake-Off® 2008
$1,000,000 Winner; $5,000 Jif® Peanut Butter Award

Makes:
24 cookies

INGREDIENTS
1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup Domino® or C&H® Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup Domino® or C&H® Confectioners Powdered Sugar
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® 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. 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.
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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