These were so great! It's essentially a peanut butter cookie wrapped around a smooth peanut butter filling, and nothing could make my peanut-butter-lovin' husband happier. I've been on a cookie binge since I got my baking stone, and my not-so-chocolate-lovin' husband has given mediocre reviews to my last several batches of chocolate, chocolate chip, and peanut butter chocolate chip cookies. These were a HUGE hit.
The only changes I made were to omit the peanuts on the outside, and I used a break-and-bake pillsbury cookie dough with reese's pieces instead of the roll of dough.
Million Dollar Peanut Butter Cookies
INGREDIENTS
1/4 cup Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup Creamy Peanut Butter
1/2 cup Confectioners Powdered Sugar
1 package Pillsbury® Ready To Bake® refrigerated peanut butter cookies with Reese's mini pieces, well chilled (24 cookies per package)
1/4 cup Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup Creamy Peanut Butter
1/2 cup Confectioners Powdered Sugar
1 package Pillsbury® Ready To Bake® refrigerated peanut butter cookies with Reese's mini pieces, well chilled (24 cookies per package)
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in cinnamon sugar mixture. On ungreased large cookie sheets, place balls 2 inches apart. Flatten each ball to 1/2-inch thickness with bottom of drinking glass or measuring cup.
5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
1. Heat oven to 375°F. In small bowl, mix granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in cinnamon sugar mixture. On ungreased large cookie sheets, place balls 2 inches apart. Flatten each ball to 1/2-inch thickness with bottom of drinking glass or measuring cup.
5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
