Peanut Butter Criss Cross cookies were a staple in my childhood home. Not only are they completely irresistible, but super easy to make.
When I was a little girl, I used to love helping my mom make these cookies by whipping out the fork and imprinting the criss crosses–okay, okay it is still my favorite part! One thing that makes this recipe super delicious is the use of brown sugar, instead of granulated sugar. This helps provide a chewy texture inside.
Also, I choose to chill my dough for a few hours. I have found that chilling the dough results in a better butter taste, a great crispy outside texture with chewy goodness inside, and beautiful coloration/shape. For this batch, I chilled the dough for about 24 hours, because I ran out of time yesterday and couldn’t get to baking them. However, it is not ABSOLUTELY necessary if you are on a time crunch. I get it, when you get a hankering for some cookies, you can’t always wait!
PEANUT BUTTER CRISS CROSS COOKIES
Yields: About 24 cookies
Total Time: About 3 hours–this includes at least 2 hours for chilling the dough
Bake Temp: 350°
What you need?
1 stick of unsalted butter (softened)
1 cp brown sugar
½ cp creamy natural salted peanut butter
1 tsp vanilla extract
1 tsp almond extract
1½ cp unbleached all purpose flour
½ tsp baking soda
½ tsp salt
1 cp granulated sugar (I use cane sugar–I just like it better)
- Cream butter, brown sugar, and peanut butter in a large bowl using a hand mixer on medium low.
- Beat in egg, vanilla extract, and almond extract until well combined.
- Combine flour, baking soda, and salt in a medium sized bowl.
- Using a rubber spatula, pour dry ingredients into wet ingredients in 2-3 parts until completely combined.
- Cover with plastic wrap, or lid if you have it, and place in the fridge for 2 hours–you can totally leave this in an airtight container for up to 3 days.
- Watch a few shows, or run a couple of miles, take a shower, whatever you need to do to keep your mind off those darn cookies for 2 hours.
- Preheat the oven to 350°.
- Roll dough into little 1 inch balls, roll in granulated sugar, and place on cookie sheet 2 inches apart.
- Take a fork and press down vertically and horizontally to smash them to be about 1½ inches wide–don’t worry no one is going to measure you on this and it won’t mess anything up if you prefer them bigger/smaller.
- Bake for 12 minutes, leave on baking sheet for about 5 minutes, then move to wire cooling rack.
- Pour a glass of milk (or almond milk compliments them nicely) and ENJOY!
You can add some jelly to these bad boys if you so choose. You can either add the jelly before baking by putting a dime size amount on the rolled balls of dough, then press down with a fork to mash the jelly into the dough, or you can just add a dime size amount of jelly after baking–the latter is my preferred method, but my husband enjoys the jelly baked in. I have added pictures of both for you to reference.