1) Heat oven to 375 degrees. In a small bowl, mix chopped peanuts, granulated sugar and cinnamon;set aside.
2) In another bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
3) 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.
4) Roll each covered ball in peanut butter mixture;gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco oringinal no-stick spray;press into remaining peanut mixture. Flatten each ball to 1/2 inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies;gently press into dough.
5) Bake 7-12 mintues or until edges are golden brown. Cool 1 minute;remove from cookie sheets to cooling rack. Store tightly covered.