Peanut Butter Criss Cross Cookies, an Old Fashioned Peanut Butter Cookie Recipe take me back to slower summer days where I remember running around with cousins playing, swimming and riding bikes.
I used to think the criss cross pattern on this recipe meant it was a fancy cookie. Now I just know it means a soft and chewy Peanut Butter cookie recipe that I will love.
Classic Cookie Recipes like this one remind me of other classic favorites like Chewy Oatmeal Cookies. Snickerdoodle Cookies are also a fantastic classic cookie. A soft and chewy cookie on the inside and crispy on the outside. Delicious!
And I always love a good Peanut Butter Blossom Cookie too. It's an easy Peanut Butter cookie recipe topped with a Hershey's Kiss. Mmmm, they are delicious.
Shopping List Old Fashioned Chewy Peanut Butter Cookies
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda and Baking Powder
Wet Ingredients. Peanut Butter, Butter, Egg, and Vanilla Extract
How to make Peanut Butter Criss Cross Cookie Recipe
Cream softened butter and granulated sugar until light and fluffy. Cream for 2-3 minutes. Scrape sides of bowl in the process to make sure all ingredients are being combined.
Add peanut butter (Creamy, Chunky or Natural) and continue to cream for at least another minute. Beat in egg and vanilla extract and whip!
Add Brown sugar to butter and egg mixture and cream for 2-3 more minutes.
In a separate bowl combine all purpose flour, baking soda, and baking powder. Mix to combine and gradually add dry ingredients to wet ingredients making sure they are fully combined before adding more.
Drop cookie dough balls into reserved sugar and roll into sugar before placing on prepared baking sheet 2 inches apart.
Using a fork add criss cross pattern to flatten each cookie dough ball before baking.
Bake in a 375 degree oven until edges are set before removing from oven. Allow cookies to cool on cookie sheet before moving to wire racks to cool completely.
- Mixing Bowl
- Hand Mixer
- Silicone Spatula
- Baking Sheets
- Wire Rack
Pro Baking Tips
Baking Sheet. Line baking sheet with parchment paper or silicone mat to prevent sticking
Room Temperature Ingredients. Softened Butter and Room Temperature Egg is best. Allow butter and egg to sit out for 1 hour before mixing ingredients together.
Measurements. Weigh ingredients using a kitchen scale whenever possible. This is an ideal way to ensure proper measurements and consistent baking.
Rolling in Sugar. I love to roll cookies in sugar. I find that the cookies flatten less and you get a nice sweet crispy outside of the cookie too.
Baking Time. Cookies need only baked until the edges are set and center is no longer glossy. Over baking cookies will result in dry hard cookies. Cookies will continue to bake as they cool on cookie sheet.
Step it up a notch by adding some favorite mix-ins to this classic cookie recipe. Try a cup of Chocolate Chips, Peanuts, M&M's, or Peanut Butter Chips.
You can even add a little of 2 mix-ins for a fun and tasty treat. Add any optional mix-in to cooke dough and hand mix to combine.
Why do you Criss Cross Peanut Butter Cookies with a Fork?
Criss Crossing Peanut Butter Cookies has been standard practice since the 1920's. Typically Peanut Butter Cookies are a thick heavy cookie dough. Pressing cookies with a fork helps to flatten cookies before baking which helps to ensure even baking.
The tradition continues and the crisscross pattern has become iconic with Peanut Butter Cookies.
Types of Peanut Butter
There are a variety of Peanut Butter you could use when making Peanut Butter Cookies. I like to use a smooth and creamy peanut butter.
Adding a Crunchy Peanut Butter will give more texture to your cookie which is also delicious.
Natural Peanut Butter tends to have more oil and can result in flatter cookies. Make sure to chill cookie dough before baking when using Natural Peanut butter to prevent flattening.
Aside from being a classic cookie recipe that you will find in most Betty Crocker Cook Books this recipe is just an Easy Peanut Butter Cookie Recipe.
If you have made this recipe please tag @bestcookierecipes on Instagram or Facebook. I'd love to see those photos.
Old Fashioned Peanut Butter Cookies
- ½ Cup Butter Softened
- ½ Cup Peanut Butter
- ¾ Cup Granulated Sugar Divided
- ½ Cup Brown Sugar
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1 ¼ Cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- Preheat Oven to 375 and prepare baking sheets with parchment paper
- Cream Softened Butter and Peanut Butter in large Stand Mixer or use a Hand Mixer. Scrape sides of bowl as needed
- Add ½ cup Sugar and Egg and Cream until light and fluffy about 2-3 minutes
- Add Brown Sugar and Vanilla and cream together
- In a separate bowl mix Flour, Baking Soda and Baking Powder
- Add Flour Mixture to Butter Mixture and mix to combine
- Use a Medium Cookie Scoop size #24. Roll cookie dough in reserved sugar to coat and place on baking sheet 2 inches apart.
- Using the back of a fork place Hash Marks into dough allowing cookie dough to spread slightly
- Rotate fork 90 degrees and place hash marks creating a criss cross on top
- Bake at 375 for 7-9 minutes or until edges turn golden brown. Do Not Over Bake
- Remove from oven and allow to cool on pan for 1 minute
- Move cookies to cooling rack to fully cool. Store in a sealed container for up to a week. Best if enjoyed within 2-3 days.