If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.
If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.
If you have a nut allergy, you should probably stop reading now.
These cookies boast a trifecta of peanut butter flavors, starting with the mild nuttiness of the dough, then to the creamy, sweet butter ball nestled inside, and ending with the chunky bits of PB cup on the exterior.
Part IV: Triple Delight Peanut Butter Cookies
1/2 cup chopped peanut butter cups (and leftover chocolate candies)
1/4 cup granulated sugar
1/2 chunky peanut butter
1/2 cup powdered sugar
1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies, well chilled
Heat oven to 375°F. Line two cookie sheets with parchment paper. In small bowl, mix chopped candies and granulated sugar. Set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
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.
Roll each covered ball in candy mixture; gently pat mixture completely onto balls.
Place balls approximately 1 inch apart on cookie sheets.
Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.