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1/4

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

roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated peanut butter cookies, well chilled

1.

Heat oven to 375°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 1/2-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.

High Altitude (3500-6500 ft): No change.