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–+ servings

Classic Crisscross Peanut Butter Cookies

Soft, chewy peanut butter cookies rolled in sugar and baked until golden. A timeless treat for dessert or snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Desserts, Snacks
Cuisine: American
Calories: 304
Ingredients Method Nutrition Notes

Ingredients
  

For the cookies
  • 1/2 cup unsalted butter softened to room temperature (1 stick, 113g)
  • 3/4 cup creamy peanut butter about 192g
  • 3/4 cup light brown sugar packed (165g)
  • 1/4 cup granulated sugar about 50g
  • 3 tablespoons granulated sugar for rolling the dough balls (about 38g)
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour spooned and leveled (180g)

Method
 

Preparation
  1. Heat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat the softened butter, creamy peanut butter, packed brown sugar, and 1/4 cup granulated sugar until smooth and creamy.
  3. Add the egg and vanilla extract, then mix until fully incorporated.
  4. Stir in the salt, baking soda, and all-purpose flour, mixing just until no streaks of flour remain. Do not overmix.
  5. Scoop the dough into 1/4 cup portions and roll each ball in the remaining 3 tablespoons granulated sugar to coat evenly.
  6. Place six dough balls on the prepared baking sheet and gently press with a fork to create a crisscross pattern.
Baking
  1. Bake in the preheated oven for 8 to 10 minutes, until the edges are set and the tops barely crack.
  2. Let the cookies cool on the baking pan for 5 to 10 minutes, then move them to a wire rack to cool completely.

Nutrition

Calories: 304kcalCarbohydrates: 36gProtein: 6gFat: 16gSaturated Fat: 7gCholesterol: 36mgSodium: 233mgFiber: 1gSugar: 23g

Notes

Use a commercial creamy peanut butter for the best texture; natural-style peanut butter can make the dough oily or crumbly.
If the dough is too sticky to roll, chill it for 15 to 20 minutes before shaping.
Bake just until the edges are set so the centers stay soft and chewy.
Store the cookies in an airtight container at room temperature for up to one week.
Freeze shaped dough balls on a tray, then transfer to a freezer bag for up to 3 months; bake from frozen and add 1 to 2 minutes.
For a California touch, sprinkle a pinch of flaky sea salt over the warm cookies before cooling.

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