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Makes 24 cookies
¼ cup dry roasted peanuts, finely chopped (Fisher brand used) ¼ cup granulated sugar (Domino or C&H brands suggested) ½ teaspoon ground cinnamon ½ cup creamy peanut butter (Jif brand used) ½ cup powdered sugar (Domino or C&H brands suggested) 1 roll (16.5 ounces) create ‘n bake refrigerated peanut butter cookies, well chilled (Pillsbury brand used)•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 (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 into balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with nonstick spray; press into remaining peanut mixture. Flatten each ball to ¼-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
•Bake 7-12 minutes or until edges are golden brown. Cool 1 minute and remove from cookie sheets to cooling rack. Store tightly covered.
•Nutrition facts per cookie: 150 calories, 7 g total fat (1½ g saturated fat and ½ g trans fat), 0 mg cholesterol, 125 mg sodium, no dietary fiber, 11 g sugars, 17 g carbohydrates and 3 g protein.
•Source: Pillsbury.