Prep Time 25 min
Cook Time 7 Min
Servings 2 dozen
Difficulty Easy

Ingredients

  • 1/4 cup finely chopped dry roasted peanuts
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1/2 cup powdered sugar
  • 1 (16.5 oz.) roll refrigerated peanut butter cookie dough, well chilled
  • Crisco® Original No-Stick Cooking Spray

Directions

  • Step 1

    HEAT oven to 375°F. Stir peanuts, sugar and cinnamon in small bowl until blended. Set aside.

  • Step 2

    STIR peanut butter and powdered in small bowl sugar until completely blended. Shape mixture into 24 (1-inch) balls.

  • Step 3

    CUT cookie dough into 12 slices. Cut each slice in half to make 24 pieces. Flatten 1 piece of cookie dough and shape around 1 peanut butter ball to cover completely. Repeat with remaining dough and peanut butter balls.

  • Step 4

    ROLL each ball in peanut mixture, pressing gently so that coating adheres to dough. Place 2 inches apart on baking sheet.

  • Step 5

    COAT bottom of drinking glass with no-stick cooking spray. Dip glass into remaining peanut mixture. Flatten balls of dough to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies. Gently press into dough.

  • Step 6

    BAKE 8 to 12 minutes or until edges are golden brown. Cool 1 minute. Remove from baking sheet to wire rack to cool completely.

Serving size
(1/24 1 cookie)

  • Calories 150
  • Calories from Fat70g
  • Total Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 125mg
  • Potassium 0mg
  • Total Carbohydrates 17g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet