Double Delight Peanut Butter Cookies

Kitchen Tested
  • Yield 2
  • Prep 15 mins
  • Cook 7 mins

The double-dose of peanuts makes these cookies twice as good as any you've had before.

Mark Boughton Photography / styling by Teresa Blackburn

The 2008 Pillsbury Bake-Off Grand prize winner Carolyn Gurtz's cookies are crunchy on the outside and creamy on the inside. Cookies can be prepared ahead of time and well-wrapped, then frozen until using. Thaw thoroughly before baking.


1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup dry-roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 package (16 1/2-ounce) refrigerated peanut butter cookie dough, well chilled


  1. Combine peanut butter and powdered sugar; stir until completely blended. Shape mixture into 24 small balls. Refrigerate until firm.
  2. Preheat oven to 375F.
  3. Combine peanuts, granulated sugar and cinnamon in a small bowl.
  4. Working on wax paper, cut cookie dough roll into 12 slices. Cut each slice in half to make 24 pieces; flatten each piece. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Sprinkle balls with peanut mixture.
  5. Place balls 2 inches apart on ungreased cookie sheets. Chill. Spray bottom of drinking glass with cooking spray. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; press gently.
  6. Bake 7 to 12 minutes, until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Recipe by Carolyn Gurtz



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