Ah, peanut butter cookies with a criss-cross, one of my favorite childhood cookies. These are so good and crispy and peanut buttery and perfect with a glass of milk.
My son asked for these cookies, which is why I’m featuring them today.
His most favorite and perhaps yours is peanut butter blossom cookies.
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Peanut butter cookies made with a fork for a classic criss-cross design are one of my favorite childhood cookies. These are so good and crispy and peanut buttery and perfect with a glass of milk. This recipe is an old school peanut butter cookie recipe made with butter. You and your family will love this basic peanut butter cookies recipe.
More childhood classic recipes you'll love are Congo Bars, Easy, Chewy M&M Cookie Bars + What to Make with M&M's, Soft Chocolate Chip Cookies and Chocolate Rice Krispie Treats.
Peanut Butter Cookie Recipe Notes
This is a fast cookie to mix up.
However, ideally you will chill the dough for at least three hours before baking.
Chilling allows time for the dough to develop flavor.
However, I did bake one tray immediately and the sky didn't fall so if you need to bake these cookies immediately, I give you permission.
TIP ⬇️
Too much flour or not enough can ruin your batch of cookie dough. Weighing flour is best using a kitchen scale but failing that, use the dip and sweep method to measure your flour. Pour flour into a bowl and fluff it up with a spoon. Now spoon flour into your measuring cup until slightly heaped. Then slide a butter knife or a bench scraper across the top of the measuring cup to remove the excess.
Which peanut butter is best for cookies?
Use a traditional peanut butter--not an all natural peanut butter that has a lot of of oil pooling at the top of the jar.
All that oil is going to affect the final texture of your cookie.
The brand of peanut butter doesn't matter as much.
Having said that, my baking group on Facebook says to also stay away from store brands and stick to the big 3: Jif, Skippy or Reece’s, which is what I used for this batch.
TIP ⬇️
My best tip for baking with peanut butter is to weigh the peanut butter on a digital kitchen scale instead of messing with a measuring cup.
For one batch of peanut butter blossoms dough you'll want 120 grams of peanut butter.
Put a piece of wax paper on the scale and scoop out spoonfuls of peanut butter plopping them onto the scale until you reach 120 grams.
This method is quicker than packing peanut butter into a measuring cup.
And, you won't have a sticky measuring cup to wash
Why do peanut butter cookies have fork marks?
The fork marks supposedly help the cookies bake more evenly.
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Recipe
Classic Peanut Butter Cookie Recipe
Crispy, peanut buttery cookies are probably a classic cookie from your childhood if you grew up in the U.S. Find out my suggestions for what peanut butter is best to use for cookies.
Ingredients
- 1 stick of butter (½ cup or 112 g), room temperature
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar
- ½ cup (130g) peanut butter, NOT ORGANIC
- 1 large egg, room temperature
- 1 and ¼ cup (160g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
Cream butter and sugars until the mixture is fluffy. It should be pale yellow.
This should take about four or five minutes depending on the strength of your mixer.
Add egg and peanut butter.
Mix for another two minutes or until well-combined.
Add dry ingredients and beat on low speed until just combined and you no longer see any streaks of flour.
Don’t overmix or your cookies will be tough.
Put dough in a resealable container or cover mixing bowl with plastic wrap and chill for three hours before baking.
To Bake:
Preheat oven to 350°F.
Portion dough into one-inch balls and roll in sanding sugar.
Press a fork into each ball of dough twice to crimp the dough.
Bake 12 cookies at a time on a parchment or Silpat lined baking sheet.
Bake for 12 to 15 minutes or until cookies are golden brown.
Let rest on the baking sheet for a couple of minutes before moving to a wire cooling rack.
Best eaten within 24 hours. (Kidding, these cookies will keep up to a week stored in an airtight container.)
You can freeze the dough for three months if well-covered.
Notes
I recommend using a regular peanut butter, not organic or all-natural. https://youtu.be/5kZ0dlTWNZE
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Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 1064Total Fat 102gSaturated Fat 63gTrans Fat 4gUnsaturated Fat 32gCholesterol 444mgSodium 2346mgCarbohydrates 29gFiber 1gSugar 5gProtein 11g
Cookie Baking Advice
You may find these baking posts helpful, from How to Freeze Cookie Dough, Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays. What is Sanding Sugar and Do I need Parchment Paper? might also be helpful.
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