Double Delight Peanut Butter Cookies

Double Delight Peanut Butter Cookies

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

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.

Prep: 15 min Cook: 7-12 min
Serves: 24 Save

Ingredients (6)

  • ½ cup Creamy Peanut Butter
  • ½ cup Powdered Sugar
  • ¼ cup Dry Roasted Peanuts
  • ¼ cup Sugar
  • ½ tsp Ground Cinnamon
  • 16½ oz Refrigerated Peanut Butter Cookie Dough Package


  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.