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Ingredients
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup dry-roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 (161/2-ounce) roll refrigerated peanut butter cookie dough, well chilled
Instructions
1/2 cup powdered sugar
1/4 cup dry-roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 (161/2-ounce) roll refrigerated peanut butter cookie dough, well chilled
1. Combine peanut butter and powdered sugar; stir until completely blended. Shape mixture into 24 small balls. Refrigerate until firm.
2. Preheat oven to 375F.
3. Combine peanuts, granulated sugar and cinnamon in a small bowl.
4. Working on wax paper, cut cookie dough roll into 12 slices. Cut each slice in half to make 24 pieces; flatten each piece. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Sprinkle balls with peanut mixture.
5. Place balls 2 inches apart on ungreased cookie sheets. Chill. Spray bottom of drinking glass with cooking spray. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; press gently.
6. Bake 7 to 12 minutes, until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Nutritional Information
2. Preheat oven to 375F.
3. Combine peanuts, granulated sugar and cinnamon in a small bowl.
4. Working on wax paper, cut cookie dough roll into 12 slices. Cut each slice in half to make 24 pieces; flatten each piece. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Sprinkle balls with peanut mixture.
5. Place balls 2 inches apart on ungreased cookie sheets. Chill. Spray bottom of drinking glass with cooking spray. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; press gently.
6. Bake 7 to 12 minutes, until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Per cookie: 140 calories, 8g fat, 0mg chol., 3g prot., 16g carbs., 0g fiber, 125mg sodium.
