This cookie just took the $1 Million Dollar Prize in the Pillsbury Bake-Off competition. Is it worth its prize money?

You decide.

I will have to say, I really enjoyed this cookie. There is a crisp, sweet outside, then you bite in and get a creamy center. I love that.

Can you imagine winning a million bucks for a cookie recipe? Plus another $5,000 for using at least a 1/4 cup of a certain product? Sounds rewarding doesn’t it?

Carolyn Gurtz of Maryland created this recipe in her home kitchen and won the big bucks. The challenge was to use at least 2 of the sponsor’s products in a recipe. She used five! I guess Carolyn’s an over-achiever. I knew I liked her.

These Double-Delight Peanut Butter Cookies could not be easier to make. You don’t even need a mixer.

The Pillsbury Million Dollar Bake Off is held every other year and puts a spotlight on American convenience cuisine as opposed to using gourmet techniques in cooking.

Let’s face it, I love gourmet cooking and the techniques accompanying it. But truth be told, I’m a busy mom and sometimes it’s nice to just whip something up that’s easy and tastes great.

So let’s get started, maybe it will inspire you to concoct your own million dollar recipe. Wouldn’t that be something?

Here’s what you’ll need to make it happen: Dry roasted peanuts, granulated sugar, cinnamon, creamy peanut butter, powdered sugar and refrigerated peanut butter cookies.

First thing to do is finely chop 1/4 cup of dry roasted peanuts.

Add the chopped peanuts, 1/4 cup granulated sugar and 1/2 teaspoon of ground cinnamon to a small bowl. Mix well and set aside.

In another bowl, add 1/2 cup creamy peanut butter and 1/2 cup powdered sugar. Stir until the two are completely blended together.

Shape the peanut butter-sugar mixture into 24 1-inch balls.

Cut the roll of cookie dough into 12 slices. Make sure it is well chilled otherwise you’ll have mush.

Now take those 12 slices and cut each slice in half again, crosswise. You will now have 24 pieces. Flatten each slice slightly.

Place a peanut butter ball on top of each slice of cookie dough.

Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls.

If you didn’t know what this was, wouldn’t you think this was a strange photo?

Roll each covered ball in peanut mixture. Gently pat the mixture completely onto the balls.

And this is where the power went out due to a slight windstorm yesterday. Look no lights! Isn’t it amazing how much the right lighting makes a difference in photography?

Place each cookie ball onto a ungreased cookie sheet, 2 inches apart.

Spray the bottom of drinking glass with cooking spray and flatten each cookie ball.

Sprinkle remaining peanut mixture evenly over the flattened cookies and gently press into the dough.

Bake in a 375 degree oven for 7 to 12 minutes (mine took eleven) or until edges are golden brown.



Yahoo, the power’s back on, obviously, since I was able to bake these. I love that they are perfectly round, in a rustic sort of way.

With a glass of milk, these cookies are…well there are no words.



Yep, these cookies just ooooozzzzzzzzeee a million bucks. See…see the money!

Double-Delight Peanut Butter Cookies

adapted from Carolyn Gurtz’s Million Dollar Cookies



1/4 cup dry roasted peanuts, finely chopped

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1 package (16.5 ounces) Pillsbury Create’ n Bake refrigerated peanut butter cookies, well chilled

Preheat oven to 375 degree.

In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 1-inch balls.

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 remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased cookie sheets, place balls 2 inches apart.

Spray the bottom of a drinking glass with cooking spray. Flatten each ball to 1/4-inch thickness with the bottom of a glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.

Bake 7 to 12 minutes (mine took eleven) or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.

I’m not kidding, I ate four of them. And then I had lunch. I seriously have a problem.