Double-Delight Peanut Butter Cookies

Double-Delight Peanut Butter Cookies

25 Reviews 1 Pic
  • Ready In

    45 m
Recipe by  Carolyn Gurtz, Gaithersburg, MD

“Bake-Off® Contest 43, 2008 $1,000,000 Winner; $5,000 Jif® Peanut Butter Award”

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Adjust Servings

Original recipe yields 24 cookies



  1. Heat oven to 375 degrees 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. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

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Reviews (25)

Rate This Recipe


I made these cookies last week. They are "just" another peanut butter cookie. I gave some to friends and they had the same opinion. They are actually a pain to make. Cutting the dough and flattening is a pain, the dough sticks to your hand and is greasy. They are a good friendly comfort cookie but I wouldn't make them again. Not worth it. Better recipes out there. [IMG][/IMG]

Chef Danielle

Chef Danielle

A peanut butter cookie with a creamy filling. YUM! I made a double batch. They go quickly! Tip: Keep the filling mixture under 1 inch so you have enough for all the cookies.



My sister made these cookies and we couldn't stop eating them. The only complaint she had was that the dough was a little too hard to work with (too sticky). We liked them so well that I decided to make them myself today, but I was out of peanuts and I didn't have the cookie dough. So I used a cookie dough recipe from this site, Dad's Favorite Peanut Butter Cookies, and I made them without the peanuts. WOW! Even better! And the dough was easy to work with. Thank you, Carolyn. These really are million dollar cookies! P.S. To get the right amount of filling, cut it into 24 pieces, just like the dough, beforehand. You will then have the perfect amount for each cookie.

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Amount Per Serving (24 total)

  • Calories
  • 146 cal
  • 7%
  • Fat
  • 7.5 g
  • 11%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet



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Jif(R) Peanut Butter and Jelly Cookies


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Peanut Butter Marshmallow Bars