Double-Delight Peanut Butter Cookies Recipe

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Add the cinnamon and powdered sugar for sweetness and you have one yummy cookie on your hands.
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24 servings SERVINGS


  • 1/4 cup finely chopped dry roasted peanuts
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 roll (16.5 oz.) refrigerated peanut butter cookies, well-chilled


  • Heat oven to 375°F.
  • In a small bowl, combine peanuts, sugar and cinnamon; set aside.
  • In another small bowl, stir peanut butter and powdered sugar together until completely blended. Shape mixture into 24 balls, about 1 inch in diameter.
  • Cut cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten each piece slightly. Shape 1 piece of dough around 1 peanut butter ball, covering completely. Repeat with remaining dough and peanut butter balls.
  • Roll each dough-covered peanut butter ball in peanut mixture. Gently pat mixture completely onto balls.
  • Place balls 2 inches apart on ungreased cookie sheets. Spray the bottom of a drinking glass with nonstick cooking spray and press it into remaining peanut mixture. Flatten each ball to ½-inch thickness with the bottom of the glass, dipping the glass into peanut mixture as needed.
  • Sprinkle any remaining peanut mixture evenly over the tops of cookies; gently press into dough.
  • Bake for 7 to 12 minutes, or until edges are golden brown. Cool for 1 minute; remove from cookie sheets to a wire rack. Store tightly covered. This recipe originally aired in the June 2008 issue of Heart of the Home.
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