Ever since the marathon, I have been eating peanut butter like it's my job. I don't know what the deal is, but it is just so good! (Maybe my body is craving a combination of sweet/salty/fat/protein? Who knows?)
Between my puppy chow wizard, peanut butter in my oatmeal, peanut butter crackers, and peanut butter buckeye ice cream in my freezer, you'd think that I would be on peanut butter overload. But yesterday I found myself in the kitchen whipping up some peanut butter cookies.
And not just any peanut butter cookies. Double-Delight Peanut Butter Cookies. These cookies are a recipe from the 2008 Pillsbury bake-off. I made them once before, in 2008, right after they were announced the winner of the million dollar prize. And I haven't forgot about them since!
It's a chewy peanut butter cookie wrapped around a sweet gooey peanut butter surprise filling. Yum. The outside is rolled in a mixture of cinnamon-sugar and chopped peanuts for that extra crunch.
If you are a peanut butter lover like myself, you have to make these. They're like little peanut butter clouds of goodness. If you know what I mean.
Start with the peanut butter filling. (Just a mixture of powdered sugar & peanut butter.) Roll it into little balls, and set aside.
Then you have the peanut butter cookie dough. It must be chilled, so you do have to think a little in advance. Wrap the dough around each ball of filling, and roll into a smooth ball.
Then, roll it in a mixture of sugar, cinnamon, and chopped peanuts. This'll give the cookies a shimmery, crunchy exterior.
Place the dough balls on a baking sheet, and flatten with the bottom of a glass so they're about a half-inch thick.
Pop 'em in the oven, and minutes later you have fresh, warm peanut butter cookies with an irresistible peanut butter filling!
Whatcha waiting for? Get baking! :)
For gooey peanut butter filling, combine powdered sugar and peanut butter until smooth. Roll into 24 3/4-inch balls; set on baking sheet.
For sugar coating, combine chopped peanuts, sugar, and cinnamon in a shallow bowl.
When dough has chilled, divide into 24 pieces. Flatten a piece of dough and wrap around peanut butter filling, pinching to seal and rolling into a smooth ball. Roll each dough ball in sugar coating and place on baking sheet. Flatten to about 1/2-inch thick with the bottom of a smooth glass.
Bake in 375*F 8-11 minutes until edges are set and cookies are just golden. Let cool 5 minutes before removing to wire rack. Enjoy!
Between my puppy chow wizard, peanut butter in my oatmeal, peanut butter crackers, and peanut butter buckeye ice cream in my freezer, you'd think that I would be on peanut butter overload. But yesterday I found myself in the kitchen whipping up some peanut butter cookies.
And not just any peanut butter cookies. Double-Delight Peanut Butter Cookies. These cookies are a recipe from the 2008 Pillsbury bake-off. I made them once before, in 2008, right after they were announced the winner of the million dollar prize. And I haven't forgot about them since!
It's a chewy peanut butter cookie wrapped around a sweet gooey peanut butter surprise filling. Yum. The outside is rolled in a mixture of cinnamon-sugar and chopped peanuts for that extra crunch.
If you are a peanut butter lover like myself, you have to make these. They're like little peanut butter clouds of goodness. If you know what I mean.
Start with the peanut butter filling. (Just a mixture of powdered sugar & peanut butter.) Roll it into little balls, and set aside.
Then you have the peanut butter cookie dough. It must be chilled, so you do have to think a little in advance. Wrap the dough around each ball of filling, and roll into a smooth ball.
Then, roll it in a mixture of sugar, cinnamon, and chopped peanuts. This'll give the cookies a shimmery, crunchy exterior.
Place the dough balls on a baking sheet, and flatten with the bottom of a glass so they're about a half-inch thick.
Pop 'em in the oven, and minutes later you have fresh, warm peanut butter cookies with an irresistible peanut butter filling!
Whatcha waiting for? Get baking! :)
Double-Delight Peanut Butter Cookies
Servings/Yield
24 cookies- For the cookies
- 6 tablespoons butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons packed brown sugar
- ½ teaspoon vanilla extract
- 1 egg
- ¾ cup creamy peanut butter
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- For the gooey peanut butter filling
- ½ cup powdered sugar
- ½ cup creamy peanut butter
- For the sugar coating
- ¼ cup finely chopped peanuts
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Method
For the cookie dough, beat butter, sugar, and brown sugar until light and fluffy. Add vanilla extract and egg; beat until smooth. Beat in peanut butter. Add flour, baking soda, and salt; beat until combined. Refrigerate at least 1 hour until firm.For gooey peanut butter filling, combine powdered sugar and peanut butter until smooth. Roll into 24 3/4-inch balls; set on baking sheet.
For sugar coating, combine chopped peanuts, sugar, and cinnamon in a shallow bowl.
When dough has chilled, divide into 24 pieces. Flatten a piece of dough and wrap around peanut butter filling, pinching to seal and rolling into a smooth ball. Roll each dough ball in sugar coating and place on baking sheet. Flatten to about 1/2-inch thick with the bottom of a smooth glass.
Bake in 375*F 8-11 minutes until edges are set and cookies are just golden. Let cool 5 minutes before removing to wire rack. Enjoy!
Source: idea from Pillsbury Bake-off
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