Lilypad
Well-Known Member
Million dollar cookie recipe
Double-Delight Peanut Butter Cookies
1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 (16.5-ounce) package Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled
_ Preheat oven to 375 F. In small bowl, mix chopped peanuts, sugar and cinnamon; set aside.
_ In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
_ 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.
_ 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 nonstick 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.
_ Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. Makes 24 cookies.
Congrats to Carolyn Gurtz, a 59-year-old homemaker from Gaithersburg!
Double-Delight Peanut Butter Cookies
1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 (16.5-ounce) package Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled
_ Preheat oven to 375 F. In small bowl, mix chopped peanuts, sugar and cinnamon; set aside.
_ In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
_ 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.
_ 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 nonstick 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.
_ Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. Makes 24 cookies.
Congrats to Carolyn Gurtz, a 59-year-old homemaker from Gaithersburg!
