Sunday, January 17, 2010

Million Dollar Peanut Butter Cookies




Since the Pillsbury Bake-Off® has been such a big part of my life lately, I’ve decided to make a few of the finalist’s recipes. Before I do that, though, we are going to go back to the last Bake-Off®, in 2008, and get a little inspiration from the winning recipe, Double-Delight Peanut Butter Cookies.

Now I remember when this cookie won, it got a lot of flack. A million dollars for a peanut butter cookie? How could that be? Well, I am here to tell you that that cookie is worth every dime. It is genius---a crunchy peanut butter cookie with a creamy filling, rolled in cinnamon sugar. The only problem is that I can’t always find the refrigerated peanut butter cookie dough at the store. So leave it to me to make an easy recipe more complicated. Here is my version of Carolyn Gurtz’s Double-Delight Peanut Butter Cookies:

Million Dollar Peanut Butter Cookies
Printable Recipe
1/4 cup sugar
1/2 teaspoon cinnamon

Filling:
1/2 cup powdered sugar
1/2 cup peanut butter

Cookies:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 375º F.  In small bowl mix sugar and cinnamon; set aside (The original recipe has chopped peanuts--I omitted those.)



In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into a log. Cut log into 24 pieces. Roll each piece into a ball; set aside.





Forming a "log" and cutting it into 24 pieces makes it easier to end up with the right amount.


It looks a little like peanut butter fudge, doesn't it?


Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Roll dough into a log (like the refrigerated dough--it works, I'm telling ya).







You can refrigerate the "log" if you want the dough to be a little more firm. I find that this recipe isn't real sticky, so I don't.

Cut the roll of cookie dough into 12 pieces, then cut each piece in half. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.





Carefully shape the dough around the peanut butter filling. Don't squish it too much or you won't get the nice creamy center.



Roll each covered ball in cinnamon/sugar mixture, covering completely. On ungreased large cookie sheets, place balls 2 inches apart. Using a drinking glass, flatten each ball to 1/2 inch thickness with bottom of the glass. Sprinkle any remaining cinnamon/sugar over the tops of cookies.




Again, don't press down too hard or the center will become one with the dough--you won't get the creaminess.




Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.











Whether you make these from scratch or with the refrigerated dough, be prepared to hand out copies of the recipe---people love 'em!








20 comments:

  1. I don't think those are in my Cook-Off cookbook, so I'm glad you posted the recipe. I need to make some!

    Heh, I bet the from scratch ones are way better than the ones from the premade dough. ;)

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  2. I can't wait until I get the time to make these cookies, Cathy!

    I absolutely love your blog!

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  3. yum! I can smell them cooking!

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  4. These do sound wonderful. I usually choose flashier cookies over peanut butter, and it's too bad - peanut butter cookies rock!

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  5. LOL About making an "easy" recipe complicated! That is exactly what a friend of mine said I do too! :) Your version looks wonderful - I never understand all the negative comments that were made about the cookie! What a fantastic idea taking peanut butter cookies to a whole new level!

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  6. These look good!! I will definitely try it one day!

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  7. oh yum yum yum! peanut butter cookies are my favorite! I love peanut butter. I could sit (and have been known to) on the couch with a jar of peanut butter and a spoon and be content for quite some while. So ya....these babies are right up my alley.

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  8. i've never seen the PB cookie dough in the store either!

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  9. I just found your blog and I am enjoying it and love your recipes.

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  10. I have to make the gluten free version of this! You convinced me that they are really good.

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  11. These look sooooooooooooooooooo good - hubby will love them.

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  12. Hi, i'm baking in Romania and can't get shortening here. Do you think i can use butter instead? I'd really appreciate any suggestion for a substitute. thank you very much.

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  13. Eliza, I would certainly recommend using softened butter if you can't get shortening. You may have to chill the dough to make handling it easier, and the texture may be a little crisper, but the taste should be good--if not better :)

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  14. Hi Cathy, thank you for your speedy reply! I can't wait to give this recipe a shot! Keep up the fantastic work on your blog!

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  15. Jon and Bob will definitely LOVE these!!! I hope to make them this weekend!

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  16. I wouldn't call these more complicated; I would call them better because they are truly homemade!! YUM!

    I'll be bookmarking this recipe. Thanks for the process photos.

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  17. I've been seeing these around a lot lately - yours are definitely the best looking ones I've seen, though! I like the idea of a homemade dough, too! They look wonderful!!

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  18. I'm off to make these right now. I was planning on making oatmeal chocolate chip cookies today and then I saw these posted on Facebook and changed my mind -thank you!

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    1. Thanks, Maybeads---I think you will like them. They are a family favorite. :) If you don't mind my asking--where on Facebook was this posted?

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  19. I have to say THESE ARE DELICIOUS! I finally made the gluten-free version with only substituting GF flour for the wheat flour. And oops! I pressed down, but they were still good! They taste like I'm eating PB from the jar!

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