Here are the $1 million Pillsbury Bake-Off cookies.

• 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 Sugar
• 1 roll (16.5 ounce) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled

Heat oven to 375 degrees. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; 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 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 spray; press into remaining peanut mixture. Flatten each ball to ¹/₄-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

-- Carolyn Gurtz