Wednesday, March 16, 2011

Peanut Butter Bombs

Ohmygodthesearesogood.  Peanut butter filling wrapped in peanut butter cookie, rolled in cinnamon and nuts and baked to perfection.  This cookie is the peanut butter equivalent to death by chocolate.  They are also huge, so if your weary of my "itty bitty" cookies, you'll appreciate these.

They are deservedly a Pillsbury Bake-Off $1 Million Grand Prize Winning cookie.  Carolyn Gurtz won the prize with this cookie, which she named Double-Delight Peanut Butter Cookies, in 2008. (Dave renamed them for me.)  Her original method used refrigerated peanut butter dough (can we talk for a second about how hard that is for me to find around here?).  But, since I used the recipe in the bake-off with my sister, I had to make my own peanut butter dough. Silly to make it harder on myself in order to follow the rules, but what better way to win a bake-off than with an already champion recipe?  So you decide--either make you own dough using my Classic Peanut Butter dough or make it less complicated with the refrigerated stuff (if you can find it).

Peanut Butter Bombs

Look familiar?


1 batch Classic Peanut Butter douh
1/2 cup peanuts, finely chopped
1/2 granulated sugar
1 teaspoon cinnamon
1 cup creamy peanut butter
1 cup powdered sugar

Note: If you use the refrigerated dough, either get two rolls, or halve the rest of the ingredients.  Carolyn's original recipe was for 24 cookies, but using the scratch cookie dough makes double.

Prepare Classic Peanut Butter dough as instructed.

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 1 inch balls.

Gather all 3 bowls (dough, nut mixture and peanut butter/sugar mixture) to begin assembly.

Using a medium cookie scoop, get a mound of dough and flatten it in your hand.   

Place one of the peanut butter/sugar balls in the dough and wrap cookie dough around completely.

Roll in nut mixture.

Place covered dough balls on a parchment or Silpat lined baking sheet, about 2 inches apart.  Flatten cookies with the bottom of a glass, dipped in the nut mixture.  Sprinkle extra nut mixture on top and press into dough.

Bake in a 375 degree F oven 7-12 minutes or until edges are golden brown.

Cool 1 minute on pan then remove to cooling rack.

Makes 4 dozen.

Happy Baking,
The Cookie Princess

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