Double Delight Peanut Butter Cookies

This recipe won the 2008 Pillsbury Bake-Off Contest. We were skeptical of using a recipe with pre-made, store-bought cookie dough in it, but the end product was a good cookie. Worth a million dollars though?

You tell us...

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 confectioners powdered sugar
1 roll (16.5 0z.) Pillsbury Create 'n Bake refridgerated peanut butter cookies, well chilled.

Preparation:

Heat oven to 375°F. 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 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-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.

Yield:

24 cookies