Saturday, February 27, 2010

Million Dollar Peanut Butter Cookies

Contest: 43rd Annual Pillsbury Bake Off Grand Prize Winner by Carolyn Gurtz

The following is the winning recipe in the last Pillsbury Bake Off. The winner, Carolyn Gurtz, created this recipe and won the grand prize of one million dollars. Imagine, a cookie worth a million. Well I made these cookies and they are pretty darn good. They are best after fully cooled so you get a good contrast on the crisp outside and soft inside. Hot from the oven they come off sort of chewy and the soft center is much hotter than a normal cookie, burnt my mouth. Amazing how a simple recipe with a small twist can create such a drastically different cookie. Not your average peanut butter cookie, it is so much better! Way to go Carolyn!

Million Dollar Peanut Butter Cookies

1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Jif Creamy Peanut Butter
1/2 cup confectioners' powdered sugar
1 roll Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled.
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 1/4-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. Let cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Chopping the nuts. Finally got to use my crazy Pampered Chef Chopper for something.

Mixing the peanut butter and powdered sugar. Actually a bit harder than it sounds. I could have used a bigger bowl, that might have made it easier.

All the little peanut butter balls. I used a small teaspoon or dessert spoon to size the balls.

Chopping some Pillsbury Dough and wrapping some peanut butter balls.

All the pictures I found online looked like this. I wish I had taken a picture of trying to seal them up, it isn't as pretty. The Pillsbury Peanut Butter Cookie Dough is gets soft real quick, so it doesn't exactly wrap up easy like a tortilla. It softened quickly, you have to move fast to close them all up nicely.

Rolling the cookies in the cinnamon, sugar and nuts. You have to give a bit of a push to get the nuts to stick.


Ready for the oven.

Pretty cookies! Seriously though, let them cool completely. They taste so much better when the crisp has set. Yum!

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