Winner

Try the latest Pillsbury Bake-off winner, Double Delight Peanut Butter Cookies. They are super delicious. But here's where the chocolate comes in. We liked them best with chocolate ice-cream sandwiched between two cookies.
Oh boy, were they good!


1/4 cup peanuts, finely chopped
1/4 cup granulated sugar
1/2 tsp cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 oz) refrigerated peanut butter cookie dough, well chilled

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 1/4-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.