Crisscross Peanut Butter Cookies
Desserts · Serves 30 · Prep 20 min · Cook 24 min · Total 44 min
Soft-centered, crisp-edged peanut butter cookies with the classic fork marks on top. A roll in sugar before baking gives them a light crunch. They come together fast from pantry staples, so they are an easy after-school bake.
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup creamy peanut butter (regular, not natural-style)
- 1/2 cup granulated sugar, plus 3 tbsp for rolling
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
Steps
- Heat the oven to 350°F and line two baking sheets with parchment. Whisk the flour, baking soda, baking powder and salt.
- Beat the butter, peanut butter, 1/2 cup granulated sugar and the brown sugar until light and creamy, about 2 minutes. Beat in the egg and vanilla.
- Mix in the flour mixture on low speed just until a soft dough forms. If it feels too sticky to roll, chill it 20 minutes.
- Roll the dough into 1 1/4-inch balls, roll each in the remaining 3 tbsp sugar, and set 2 inches apart on the sheets. Press each ball flat with a fork, then press again in the other direction to make a crisscross.
- Bake one sheet at a time until the edges are set and lightly golden but the centers still look soft, 10 to 12 minutes.
- Cool on the sheet 5 minutes, then move to a rack. Repeat with the remaining dough.