Peanut Butter Crisscross Cookies
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store in an airtight container at room temperature for the best texture.
These cookies are best enjoyed at room temperature.
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