DOUBLE-DELIGHT PEANUT BUTTER COOKIES RECIPE - PILLSBURY.COM
It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 45 minutes
Yield 24
Number Of Ingredients 6
Steps:
- 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 cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-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.
Nutrition Facts : Calories 150 , CarbohydrateContent 17 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 125 mg, SugarContent 11 g, TransFatContent 1/2 g
FUDGY PEANUT BUTTER SANDWICH COOKIES RECIPE - PILLSBURY.COM
Slices of a rich filling are nestled between peanutty cookies, then topped with a luscious chocolate glaze.
Provided by Pillsbury Kitchens
Total Time 1 hours 55 minutes
Prep Time 1 hours 10 minutes
Yield 18
Number Of Ingredients 8
Steps:
- In large bowl, break up cookie dough. Mix in 1 cup of the peanuts. Cover; refrigerate about 30 minutes or until well chilled.
- Heat oven to 375°F. Spray cookie sheets with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. Shape dough into 36 (1 1/4-inch) balls. Place balls 2 inches apart on cookie sheets. Flatten to 1/2-inch thickness with lightly floured metal spatula or drinking glass. Bake 9 to 11 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, melt butter and peanut butter over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Cool 1 minute. Stir in powdered sugar. When cool enough to handle, knead filling several times until powdered sugar is thoroughly blended. Shape into log, about 9 inches long and 2 inches in diameter. Cut into 18 (1/2-inch) slices, reshaping slices into round shape if necessary. Cover with plastic wrap; set aside.
- When ready to assemble cookies, place 1 filling slice on bottom of 1 cookie; top with another cookie, bottom side down, and press together slightly. Repeat with remaining cookies.
- In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High about 1 minute, stirring twice, until melted. Spoon heaping 1 teaspoonful on top of each cookie. Sprinkle with remaining ground peanuts. Let stand 10 minutes or until ganache is set. Store tightly covered in single layer at room temperature.
Nutrition Facts : Calories 380 , CarbohydrateContent 40 g, CholesterolContent 20 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 8 g, ServingSize 1 Sandwich Cookie, SodiumContent 190 mg, SugarContent 30 g, TransFatContent 1 g
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