Soft Peanut Butter Criss-Cross Cookies
Old-school peanut butter cookies with crisp golden edges, soft chewy centers, and the classic fork-pressed crisscross on top. A roll in crunchy turbinado sugar adds a little sparkle. One bowl of dough, no chilling required, and they disappear fast from the lunchbox or cookie jar.
35 mins
1 batch of 28
Ingredients
- 1 ½ cups All-Purpose Flour
- 1 Egg
- ½ cup Unsalted Butter
- ¼ teaspoon Kosher Salt
- ½ cup + 2 tablespoons Sugar
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ cup Light Brown Sugar
- 2 tablespoons Turbinado Sugar
- 1 cup Peanut Butter
Directions
- Heat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar with a mixer on medium speed for about 2 minutes, until light and creamy. Beat in the egg and vanilla.
- Mix in the flour mixture on low speed just until no dry streaks remain. The dough will be soft; if it is too sticky to roll, chill it for 15 minutes.
- Roll the dough into 1-inch balls, roll each one in the turbinado sugar, and set them 2 inches apart on the baking sheets. Press each ball twice with a fork, once in each direction, to make a crisscross and flatten it slightly.
- Bake one sheet at a time for 9 to 11 minutes, until the edges are set and lightly golden but the centers still look a little soft. Cool on the sheet for 5 minutes, then move to a rack. Store airtight for up to 4 days.
