- 1 18 oz. package refrigerated peanut butter cookie dough
- 1 cup chopped peanuts
- 1⁄2 cup dried cranberries
- 2 tablespoons flour
- 2 cups powdered sugar
- 3 tablespoons cranberry juice
Preheat oven to 375°. In a large re-sealable bag combine cookie dough, peanuts, cranberries, and flour; seal bag. Squeeze and knead mixture together in the bag until combined. Remove dough from bag. Drop doug by rounded teaspoons 2” apart onto an ungreased cookie sheet. Bake for 10-12 minutes or until cookies are lightly browned around edges. Let stand for 1 minute, then transfer to wire rack to cool slightly.
For icing, in a small bowl stir together powdered sugar and cranberry juice until smooth. Spoon icing over warm cookies. Cool cookies completely on wire rack.