Thursday, November 13, 2008

Million Dollar Peanut Butter Cookie Recipe

Carolyn Gurtz of Maryland recently won Pillsbury's annual million dollar prize for baking with her innovative peanut butter cookie recipe.This wonderful recipe that Carolyn calls her Double-Delight Peanut Butter Cookies, is described by Carolyn as "crunchy and sweet on the outside, creamy on the inside."

How does a peanut butter cookie become creamy on the inside while staying crunchy on the outside? Carolyn had a wonderful idea of wrapping Pillsbury's cookie dough around a ball of creamy peanut butter mixed with powdered sugar. The cookie is rolled in a mixture of granulated sugar, Watkins Cinnamon and chopped dry roasted peanuts before baking.

I recommend that you use Watkins Pure Ground Cinnamon with the sugar and peanuts when making the coating for the cookies. Watkins Pure Ground Cinnamon contains no foreign matter or fillers and has a minimum of 2% natural essential oil that gives it a wonderfully sweet flavor.

Million Dollar Peanut Butter Cookies

1/4 cup Fisher Dry Roasted peanuts, finely chopped
1/4 cup Domino or C&H Granulated Sugar
1/2 teaspoon Watkins Pure Ground Cinnamon
1/2 cup JIF Creamy Peanut Butter
1/2 cup Domino or C&H Confectioners Powdered Sugar
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled

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 of cookie cough 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 Watkins Cooking spray; press into remaining peanut butter 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.
5. Bake 7 to 12 minutes or until edges are golden brown.

I couldn't find Pillsbury Create 'n Bake refrigerated peanut butter cookie dough at my grocery store so I used homemade peanut butter cookie dough and the cookies tasted yummy!

Purchase Watkins Pure Ground Cinnamon at

Purest Ground Cinnamon - 6 oz/170 g -#01115

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