Double-Delight Peanut Butter Cookies
Ingredients:
1/4 cup Fisher Dry Roasted Peanuts, finely chopped
1/4 cup Domino or CH Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF Creamy Peanut Butter
1/2 cup Domino or CH Confectioners Powdered Sugar
1 roll (16.5 oz.) Pillsbury Create ‘n Bake Refrigerated Peanut Butter Cookies, well chilled

Directions:
1. Heat oven to 375 degrees F. In small bowl, mix chopped peanuts, 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. 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.

4. 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 CRISCO Original No-Stick 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.

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.