This recipie just won the $1Million Pillsbury Cookoff that was held in Dallas! This is not a favorite Clayton recipie...yet!
Makes 24 cookies
Hands-on Time: 30 minutes Total Time: 45 minutes
1/4 cup Fisher Dry Roasted Peanuts, finely chopped
1/4 cup Domino or C&H Granulated sugar
1/2 t ground cinnamon
1/2 t Jif Creamy Peanut Butter
1/2 c Domino or C&H Confectioners Powdered sugar
1 (16.5 oz) roll Pillsbury Create 'n Banke refrigerated peantu butter cookie dough, well chilled
Heat oven to 375. In small bowl mix chopped peanuts, granulated sugard and sinnamon and set a side.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixure into 24 1" 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 Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. FLatten each ball to 1/4" thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; genlty press into dough. Bake 7 to 12 minutes until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store rightly covered.
Per cookie: 150 calories (PERCENT OF CALORIES FROM FAT, 47), 3 grams protein, 17 grams carbohydrates, no fiber, 7 grams fat (1.5 gram saturated, .5gram trans). no cholesterol, 125 milligrams sodium.
