Wednesday, May 2, 2012

Double-Delight Peanut Butter Cookies

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! :)

Double-Delight Peanut Butter 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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