• /4 cup Fisher Dry Roasted Peanuts, finely chopped
• 1/4 cup Domino or C&H Granulated Sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup Jif Creamy Peanut Butter
• 1/2 cup Domino or C&H Confectioners Powdered Sugar
• 1 package (16.5 ounces) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled

1. Directions
2. Heat oven to 375 degrees. In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
3. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 one-inch balls.
4. Cut a roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls.
5. Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased large cookie sheets, place balls two inches apart. Spray the bottom of a drinking glass with Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4 -inch thickness with the bottom of the glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.
6. Bake seven to 12 minutes or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.

The recipe for Carolyn Gurtz's Bake-Off championship cookies.