Pillsbury Bake-Off Winner: Double-Delight Peanut Butter Cookies
Carolyn Gurtz, a homemaker from Gaithersburg, MD took the top prize in the 43rd Pillsubry Bake-Off in Dallas, TX on April 14. Her Double-Delight Peanut Butter Cookies use Pillsbury cookie dough, JIF peanut butter, Fisher peanuts, and both Domino and C&H sugar.
The grand prize is $1 million. Other winning recipes included Mascarpone-Filled Cranberry-Walnut Rolls (Breakfast & Brunches category), Salmon Pastries with Dill Pesto (Entertaining Appetizers category), and Mexican Pesto-Pork Tacos (Old El Paso Mexican Favorites category).
For all the winners, and to see winning recipes from past years, go to Pillsbury.com. The Pillsbury Bake-Off is held every other year, so your next chance to enter is in 2010; start thinking about your entry!
Double-Delight Peanut Butter Cookies
- 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 ounces) Pillsbury Create ‘n Bake refrigerated peanut butter cookies, well chilled
Heat oven to 375. In a small bowl, mix chopped peanuts, granulated sugar, and cinnamon. Set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
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.
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 a 1/4″ thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Store tightly covered.
Makes 24 cookies
Picture from Pillsbury.com
