- 1 roll (16 ounces) Refrigerated Sugar Cookie Dough (I used Pillsbury)
- 16 ounces peanut butter (I used Peanut Butter & Co. Smooth Operator)
Preheat oven to 350°F.
In a large bowl, break up the dough and add the peanut butter, mixing until well combined, being careful not to overwork the dough.
Form one-inch balls from the dough and drop each ball in an ungreased cookie sheet, two inches apart. Flatten each piece twice with the back of a fork, making a criss-cross pattern on the top of the cookie.
Bake in the center rack of the oven for 10 to 14 minutes or until golden. Be careful not to overbake.
Cool cookies in the sheet pan over a wire rack for five minutes, then remove from cookie sheet and allow to cool completely before serving.
Variation One: Honey-Nut Fingers
Substitute honey flavored peanut butter for smooth (I used Peanut Butter & Co. The Bee's Knees) and form the dough into logs. Top with honey roasted peanuts before baking.
Variation Two: Peanut Butter Chocolate Chip Squares
Add 1 cup mini semi-sweet chips and roll the dough onto a lightly floured surface and cut into squares.
Variation Three: Nutty Sugar & Spice Cookies
Add 2 tablespoons of Pumpkin Pie Spice to dough. From into balls and press down with the bottom of a drinking glass. Sprinkle with Demerara sugar before baking.
Variation Four: Cherry Berry Nutters
Add 1/2 cup dried cranberries and 1/2 cup dried cherries to the dough. Form into small mounds.