Here’s a cookie worth a million bucks to its creator, Carolyn Gurtz of Gaithersburg, Md. She just bested 99 other contestants at this year’s Pillsbury Bake-Off. Her prize is $1 million.

She started with a roll of peanut butter cookie dough, added a filling made of peanut butter and powdered sugar, then rolled each cookie in chopped peanuts, sugar and cinnamon. A triple threat, peanut-butter wise, even though she named the cookies “Double Delight.”

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DOUBLE-DELIGHT PEANUT BUTTER COOKIES

Yield: 24 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 (16.5-ounce) package refrigerated peanut butter cookies

Preheat oven to 375 degrees. In a 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 nonstick cooking 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.

Per cookie: 150 calories; 7g fat; 1.5g saturated fat; 0.5g trans fat; no cholesterol; 125mg sodium; 17g carbohydrate; no fiber; 11g sugar; 3g protein.