DessertSnack

Peanut Butter Crisscross Cookies

Name: Peanut Butter Crisscross Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 12 servings
Cuisine: american
Ingredients: 120 g vegetable shortening room temperature; 120 g granulated sugar; 130 g light brown sugar packed; 1 pcs large egg; 1 tsp vanilla extract; 150 g creamy peanut butter; 220 g all-purpose flour; 1 tsp baking soda; 0.25 tsp salt; 1 tbsp all-purpose flour for pressing

A classic American cookie featuring a soft, chewy texture and a rich peanut butter flavor. These simple cookies are easily recognized by the traditional crisscross pattern pressed on top with a fork.

An original recipe by Forkin

Total time: 37 min
Serves: 12
Difficulty: Easy
Per serving: 318 kcal

Allergen information: may contain eggs, gluten, milk, nuts, and peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

120 gvegetable shortening, room temperature
120 ggranulated sugar
130 glight brown sugar, packed
1 pcslarge egg
1 tspvanilla extract
150 gcreamy peanut butter
220 gall-purpose flour
1 tspbaking soda
0.25 tspsalt

pressing

1 tbspall-purpose flour, for pressing

Equipment

fork · spatula · wire rack · baking sheet · mixing bowl · parchment paper · electric mixer · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
About 5 min
2
In a large bowl with an electric mixer, cream together the vegetable shortening, granulated sugar, and light brown sugar until the mixture is light and fluffy.
About 3 min
Cook’s note: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3
Beat in the egg and vanilla extract until they are fully combined.
About 1 min
4
Add the creamy peanut butter and mix until it is just incorporated into the creamed mixture.
About 1 min
5
In a separate medium bowl, whisk together the all-purpose flour from the 'dough' group, baking soda, and salt.
About 1 min
Cook’s note: Whisking the dry ingredients first helps distribute the baking soda and salt evenly.
6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Be careful not to overmix.
About 1 min
7
Scoop and roll the dough into balls about 2.5 cm (1 inch) in diameter and place them on the prepared baking sheets, leaving about 5 cm (2 inches) of space between each one.
About 3 min
8
Dip a fork into the extra all-purpose flour for pressing and gently press down on top of each dough ball to flatten it.
About 1 min
Cook’s note: The flour prevents the fork from sticking to the dough.
9
Press the fork down again at a 90-degree angle to the first press to create the classic crisscross pattern.
About 1 min
10
Bake for 10-12 minutes, or until the edges are set and lightly golden brown.
About 12 min
Cook’s note: The centers will still look slightly soft when you take them out; they will finish setting as they cool.
11
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 10 min

Per serving

Nutrition

36%Score

Calories: 318.4kcal
Protein: 5.6g
Carbs: 37.6g
Fat: 16.9g
Fibre: 1.3g
Sugar: 21.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for the best texture.

Reheating

These cookies are best enjoyed at room temperature.