Using a tablespoon measuring spoon, scoop up 16 tablespoons of peanut butter and freeze until firm, preferably overnight.*
In the food processor, process the Bischoff cookies to fine crumbs.
Add cinnamon, baking soda, salt and flour then process again for 15 seconds to combine.
Add softened butter and peanut butter then process to combine.
Add sugar, egg and vanilla extract then process again to combine.**
Empty into plastic wrap and refrigerate for 30 minutes or until your oven is preheated.***
Preheat oven to 350F. Adjust oven rack to be in the middle.
Now take 2 Tablespoons of the dough, form into a ball, make an indentation with your thumb in the middle and place one frozen peanut butter ball in.
Close the cookies making a ball and place in a baking sheet lined with parchment paper or baking mat.
Work in batches while keeping peanut butter balls in the freezer especially if your kitchen is hot.
Bake for 12 minutes, take off the oven and let it cool on the baking sheet until it gets firm. ****
Transfer to an air tight container.