Peanut Butter Criss Cross Cookies
Delight your taste buds with these classic Peanut Butter Criss Cross Cookies, the ultimate blend of nutty richness and soft, melt-in-your-mouth texture. Perfectly crisp on the outside and tender inside, these cookies get their signature look from the charming fork-pressed criss-cross pattern. Made with creamy peanut butter, brown sugar for a hint of caramel flavor, and rolled in sparkling sugar for a sweet crunch, this timeless treat is a must-have for any cookie enthusiast. Quick to prepare in just 15 minutes and baked to golden perfection, these cookies are perfect for afternoon snacks, lunchbox surprises, or holiday cookie platters. Serve them warm with a cold glass of milk or pack them into an airtight container for up to five days of irresistible indulgence.
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Recipe Information
Ingredients
- 0.5 cup (1 stick) Unsalted butter
- 0.5 cup Smooth peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter, peanut butter, granulated sugar, and brown sugar together until creamy and smooth, using a hand mixer or stand mixer on medium speed.
Add the egg and vanilla extract to the mixture and beat 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, mixing on low speed until just combined. Do not overmix.
Scoop out 1-tablespoon-sized portions of dough and roll each into a ball. Roll the balls in the additional granulated sugar to coat evenly.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use the tines of a fork to gently press down on each ball twice, creating a criss-cross pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges begin to set and the tops are lightly golden. Do not overbake—cookies will continue to firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them to a wire rack to cool completely.
Enjoy your homemade Peanut Butter Criss Cross Cookies with a glass of cold milk or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 391.7 g | 142% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 256.3 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 144 mg | 11% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 385 mg | 8% | |
*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.
