Another bake-off, another bust for Atlanta cooks.

The grand prize winner in this year's Pillsbury Bake-Off is Double-Delight Peanut Butter Cookies, which brings $1 million to Carolyn Gurtz of Gaithersburg, Md.

General Mills (ENLARGE)

Carolyn Gurtz's Double-Delight Peanut Butter Cookies won the 2008 Pillsbury Bake-Off.

Greg Nelson/General Mills (ENLARGE)

Carolyn Gurtz, Gaithersburg, MD, is named the 43rd Pillsbury Bake-Off Contest grand prize winner Tuesday, April 15, 2008. Gurtz received $1 million and a GE Profile Double Wall Oven with PreciseAir Convection plus $7,000 in additional GE Profile kitchen appliances for Double-Delight Peanut Butter Cookies.

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The recipe creates a peanut cookie stuffed with a blend of peanut butter and sugar, then topped with roasted peanuts. Pillsbury announced the winning recipe Tuesday in Dallas.

Four metro Atlanta women were among the 100 finalists in the competition, which takes place every two years and awards the largest cash prize among cooking contests. No Georgia cook has ever won the contest, which started in 1949 as a way to promote Pillsbury products.

Double-Delight Peanut Butter Cookies

Makes 24 cookies

Hands-on time: 30 minutes

Total time: 45 minutes

To qualify for the contest, cooks must use sponsors' ingredients in their recipes. We've printed the recipe from Pillsbury Bake-Off million-dollar winner Carolyn Gurtz as written, but feel free to substitute other brands. Don't use natural peanut butter, though; the texture of the cookies will be different.

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 Powdered Sugar

1 (16.5-ounce) roll Pillsbury Create 'n Bake refrigerated peanut butter cookie dough, well chilled

Heat oven to 375. 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 Original No-Stick 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 rightly covered.

Per cookie: 150 calories (percent of calories from fat, 47), 3 grams protein, 17 grams carbohydrates, no fiber, 7 grams fat (1.5 gram saturated, .5 gram trans), no cholesterol, 125 milligrams sodium.