Criss Cross Peanut Butter Cookies
Indulge in the timeless comfort of Criss Cross Peanut Butter Cookies, a classic treat with a signature fork-pressed design that’s as delightful to look at as it is to eat! These soft, chewy cookies are made with creamy peanut butter, a blend of granulated and brown sugars, and a touch of vanilla for an irresistible flavor. The criss-cross pattern not only adds charm but also ensures even baking for a perfectly tender crumb. Ready in under 35 minutes, this easy recipe is perfect for satisfying your sweet tooth or impressing guests. Serve them warm with a glass of milk, or store them in an airtight container for up to five days for daily indulgence. Whether you’re a seasoned baker or a beginner, this crowd-pleasing dessert is sure to become a new favorite in your cookie rotation!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Creamy peanut butter
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, combine the unsalted butter and peanut butter. Beat with a hand or stand mixer on medium speed until creamy and smooth, about 2 minutes.
Add the granulated sugar and brown sugar to the bowl. Beat again until light and fluffy, about 2-3 minutes.
Mix in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.
Scoop out about 1 tablespoon of dough and roll it into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Using a fork, press down gently on each dough ball to create a criss-cross pattern.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as the cookies cool.
Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
