Ingredients
1/4 cup finely chopped dry roasted peanuts
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 cookie dough, well-chilled
Preparation
Preheat oven to 375 degrees. 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 one cookie dough piece around one 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 a drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/3-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 servings. Approximate nutritional values per serving: 150 calories (50 percent calories from fat), 3 g protein, 16 g carbohydrate, 5 g sugar, 1 g dietary fiber, 8 g fat, 5 mg cholesterol, 115 mg sodium.
Source: Carolyn Gurtz/43rd Pillsbury Bake-Off
