Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cups peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup dry roasted peanuts, finely chopped
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar

Directions:

Preheat oven to 375 degrees.

Sift together flour, baking powder, baking soda, and salt. In a seperate bowl, cream together butter, peanut butter and sugars until creamy, 2 to 3 minutes. Beat in eggs, milk, and vanilla. Add flour mixture and mix to combine. Refrigerate while preparing the filling.

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 36 balls.

Remove cookie dough from the refrigerator and scoop into 36 balls. 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 non stick 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. 

Makes 36 cookies.

Nutrition:

Substitutions:

Alternatively, you can use refrigerated peanut butter cookie dough instead of making your own. One 16.5 ounce package will make 24 cookies, so reduce the peanut butter/powdered sugar mixture to 1/2 cup each.

Adapted from Pillsbury Bake Off.