Carolyn Gurtz, a homemaker from Gaithersburg, Md., took home $1 million for her Double-Delight Peanut Butter Cookies at the Pillsbury Bake-Off in Dallas Tuesday morning.

Pillsbury

Double-Delight Peanut Butter Cookies

The recipe uses refrigerated cookie dough, dry-roasted peanuts and a bit of cinnamon.

She was one of 100 cooks who competed Monday in the 43rd Pillsbury Bake-Off in the Regency Ballroom of the Fairmont Hotel Dallas. Ms. Gurtz will receive 20 annual payments of $50,000.

The Bake-Off began in 1949. This is the third time Dallas has played host to the biennial event, the previous being 1968 and 1996, when the Bake-Off elevated the winning prize to $1 million, and for the first and only time, a man won it.

Gwen Beauchamp of Lancaster, Texas, won the America’s Favorite award, based on online votes from consumers. Her recipe is for Toffee-Banana Brownies.

Here is the winning recipe, plus Ms. Beauchamp's brownie recipe.

Preheat oven to 375 F. In small bowl, mix chopped peanuts, 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 ¼ -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. Makes 24 cookies.

PER COOKIE: Calories 150 Fat 7 g (1.5 g sat) No cholesterol Sodium 125 mg No fiber Carbohydrates 17 g Protein 3 g

SOURCE: Carolyn Gurtz, Gaithersburg, Md.

America's Favorite Recipe, 2008 Pillsbury Bake-Off

Heat oven to 350 F. Generously spray 13x9-inch pan with non-stick cooking spray.

In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until well blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.

Pillsbury

Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies. Makes 24 brownies.

PER BROWNIE: Calories 260 Fat 15 g (3 g sat) Cholesterol 105 mg Sodium 75 mg No fiber Carbohydrates 30 g Protein 2 g

SOURCE: Gwen Beauchamp, Lancaster