Double-Delight Peanut Butter Cookies

I've had this recipe for three years now and I finally decided to make them the other day. What makes this recipe so special is it's the 2008 Pillsbury Bake-Off Winner; the creator of this recipe won a million bucks, so it's gotta be good, right? Well I was definitely not disappointed! This is one of the best peanut butter cookies I've ever tasted and I thought I'd better share the wealth (and the calories) with you!

Double-Delight Peanut Butter Cookies

Ingredients:
- 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 roll (16.5 oz.) Pillsbury Create 'n Bake refrigerated peanut butter cookie dough, well chilled
- Cooking spray

Directions:
- Heat oven to 375 degrees. In small bowl, mix chopped peanuts, granulated sugar, and cinnamon; set aside.
- In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls.
- Cut roll of cookie dough into 12 slices. Cut each slice in half 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 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.
- Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.


These cookies are best when eaten warm. From the outside they look like simple peanut butter cookies; but the center of the cookies are nice and warm and gooey and YUM. Try them. You'll love them.