#50. Pillsbury Baking Blitz, Part IV: Triple Delight Peanut Butter Cookies

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.

Thank you, sir, for your passionate pursuit of all things peanut!!

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

Ingredients

• 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

Peanut butter wrapped in peanut butter….whoa.

Directions

1. Heat oven to 375°F. Line two cookie sheets with parchment paper. In small bowl, mix chopped candies and granulated sugar. 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 candy mixture; gently pat mixture completely onto balls.

5. Place balls approximately 1 inch apart on cookie sheets.

6. Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Look left to see peanut ball inside!

#23. Fluffernutter Sandwich Cookies

I'm kicking it old-school and keeping it simple, folks, with this post, because I'm leaving for vacation soon and running around like a factory farm chicken with its head cut off. I need fuel and nothing fancy, so I channeled my love of the classic fluffernutter sandwich into cookie form.

When I return, I will be taking it to eleven with regards to cookie complexity in order to compensate, so hold onto your butts.

Ingredients

• Even number of round sugar cookies. You can cheat with store-bought dough or use this terrific recipe.

• Marshmallow Fluff (only the good stuff in the jar with the red top)

• Creamy Peanut Butter

Directions

1. Spread a thick layer of marshmallow fluff on underside of one sugar cookie.

2. Spread equally thick layer of peanut butter on underside of matching sugar cookie.

3. Marry the two undersides to form sandwich. 

4. Enjoy with a very cold glass of milk.

#8. Peanut Butter Coconut Sandwich Cookies

It's so hard to say goodbye...to my giant roll of Pillsbury peanut butter cookie dough. But this day had to come because even processed dough has a shelf life. I was very pleased with how my PB S'mores Cookies turned out, and the classic Peanut Butter Blossoms failed to disappoint.

I knew I wanted to experiment with sandwich cookies for my final recipe and just slathering some grape or strawberry jelly in between two cookies was too lazy even for me. Some sort of sugar fruit pairing seemed appropriate, but I also wanted to test the potential compatibility of peanuts with coconut, which are infrequent bedfellows in the Western baking world. (South Asian savory fare: an entirely different story.)

And Jimmies, because, why not?

Ingredients

• 1/3  roll Pillsbury™ refrigerated peanut butter cookie dough

• 1/2 cup sprinkles

• 3/4 cup shredded coconut

• 3/4 cup (or so) cherry pie fillings

Directions

1. Preheat oven to 350°F.

2. Using a spatula, combine dough with sprinkles and shredded coconut.

3. Shape dough into an even number of balls. 

4. On ungreased cookie sheets lined with parchment paper, place balls 2 inches apart.

5. Bake 9-13 minutes until golden brown. COOL COMPLETELY.

6. Top underside of one cookie with approximately 1 Tablespoon of cherry pie filling. Top with another cookie to form sandwich.*

*If you can't handle this instruction, you probably should not be allowed to use an oven.

I found the coconut added a certain cream flavor that complemented the slightly tart cherries and balanced the strong peanut taste, akin to how that cool glass of milk pleasantly tempers a a thick peanut butter sandwich.  

In my Marvel movie, I am the Queen of the Universe and only my opinion matters. Barring the release of that film, I want to hear what you think. Honesty is welcome. Alternative facts are not.

#5. Pillsbury's Peanut Butter Blossoms

Guys, I have this thing about the Dough Boy. The Pillsbury Dough Boy, that is, not a specific member of the U.S. military forces who served in the Spanish-American War. His endearing giggle and various charming facial expressions can easily persuade me to buy any Pillsbury product, no matter how unnecessary. I am especially susceptible to purchasing anything with a package that features him sporting a terribly cute costume. Although I am loathe to admit blind adulation for any corporation, even one historically devoted to baking, I make an exception for Pillsbury and its native son, the Dough Boy. 

So, Pillsbury cookie recipes that use Pillsbury products are going to be a part of Year of the Cookie. Brace yourself, if necessary, and please check your snobbery upon clicking your mouse. I bought a ginormous roll of discounted Pillsbury peanut butter cookie dough and plan to use it to make at three different types of cookies in the spirit of diversity and versatility.  Peanut Butter Blossoms are a Pillsbury classic and remain one of their most popular cookie recipes of all time. Via its credited inclusion of Hershey's Kisses, this recipe also represents a collaboration between two of my favorite companies.  A most profitable one, I'm sure, that required thousands of dollars in attorney fees. 

*Note: the slightly edited recipe represented below is for full batch. In practice, I scaled it down by about 2/3 because I am using only part of the roll.

Ingredients

• 1  roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookie dough

• 3 Tbs sugar

• 36 Hershey's® Kisses® Brand milk chocolates, unwrapped

Directions

1. Preheat oven to 350°F. Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets lined with parchment paper, place balls 2 inches apart.

2. Bake 9-14 minutes until golden brown.

3. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.

Tip: Store Hershey's Kisses in freezer prior to incorporation in order to ensure they don't melt immediately all over cookie.