Easy and Yummy Filled Peanut Butter Cookies

Easy and Yummy Filled Peanut Butter Cookies



After getting tired of the plain old peanut butter cookies, or the reeses puanut butter cookies that my mother always insists i make, i decided to find something a little different to make, and i found this recipe on pilsbury. For a party or anything where you have to feed a lot of people, these are super easy and cheap, yet are unique, and sure to be a crowd pleaser. Heres all i did.

Ingredients:

Create and bake Pillsbury refrigerated cookies
peanut butter
powder sugar

What i did: I basically mixed some peanut butter with some powdered sugar, the exact amount im not sure, and then i rolled them into balls, and rolled some peanut butter cookie dough around them. After that i put them on the cookie sheet to bake at 350.

What i did, was basically take the original recipe and make it even easier, however here is the recipe from Pillsbury for Double Delight Peanut Butter cookies:

Ingredients:

1/4	cup Fisher® Dry Roasted Peanuts, finely chopped
1/4	cup Domino® or C&H® Granulated Sugar
1/2	teaspoon 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

DIRECTIONS

1.	Heat oven to 375°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 1/2-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. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.